Description

This Chai Spice Maple Pumpkin Bread is a moist and flavorful fall treat, infused with warm chai spices and sweetened with natural maple syrup. The pumpkin puree and Greek yogurt add moisture and tenderness, while the rich maple glaze on top provides a luscious finish. Perfect for breakfast, snacks, or dessert, this bread balances bold spices and sweetness for a comforting and aromatic experience.

Ingredients

Scale

Wet Ingredients

1/4 cup butter, melted
1 cup pumpkin puree
1/3 cup Greek yogurt
2 large eggs
1/2 cup light brown sugar (or coconut sugar)
1/4 cup maple syrup
1 teaspoon vanilla extract

Dry Ingredients

1–1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves

Maple Glaze

1/2 cup powdered sugar
2 tablespoons maple syrup
1–2 teaspoons milk

Instructions

Prep the pan and oven: Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, allowing it to overhang the sides for easy bread removal later. Set the pan aside.
Make the batter: In a large bowl, whisk together the melted butter, pumpkin puree, Greek yogurt, eggs, light brown sugar (or coconut sugar), maple syrup, and vanilla extract until the mixture is smooth and uniform. In another bowl, combine all-purpose flour, baking soda, baking powder, salt, and the chai spices: ground cinnamon, cardamom, ground ginger, allspice, and cloves. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined—avoid overmixing to keep the bread tender. Scrape the batter into the prepared loaf pan and level the top with a spatula.
Bake the bread: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the bread from the oven and transfer it to a wire rack to cool completely before glazing.
Make the maple glaze: While the bread cools, prepare the glaze by whisking together powdered sugar, maple syrup, and just enough milk (start with 1 teaspoon) in a small bowl until it reaches a smooth, drizzling consistency. Adjust milk quantity as needed.
Glaze and serve: Pour the maple glaze evenly over the cooled pumpkin bread, letting it drizzle down the sides. Allow the glaze to set for about 10 minutes before slicing. Enjoy your flavorful chai-spiced pumpkin bread fresh or store for later consumption.

Notes

You can substitute coconut sugar for light brown sugar to keep the recipe refined sugar-free.
For a dairy-free version, use a plant-based yogurt and vegan butter.
Ensure the pumpkin puree is well drained if too watery to avoid soggy bread.
Make sure the bread is completely cool before glazing to prevent the glaze from melting off.
This bread stores well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Leftover bread can be toasted and served with butter or cream cheese for a delicious snack.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: pumpkin bread, chai spice bread, maple pumpkin bread, fall baking, pumpkin spice, chai spices, maple glaze, moist pumpkin bread, holiday bread