Chai Spice Maple Pumpkin Bread is like a hug in bread form, filled with warm chai spices, rich pumpkin, and a touch of sweet maple syrup. It’s soft, moist, and bursting with cozy fall flavors that make every bite feel special and comforting. With notes of cinnamon, cardamom, ginger, and cloves mixed into the pumpkin batter, this bread is a perfect treat for chilly mornings or relaxing afternoons.
I love making this bread when the weather starts to turn cooler because the spicy aroma fills the whole kitchen and makes the house feel extra welcoming. I usually add a little extra maple syrup on top before baking to get a sweet, sticky crust that’s just irresistible. It’s one of those breads that I keep coming back to because it’s both unique and familiar at the same time.
My favorite way to enjoy a slice is warm with a spread of butter or even cream cheese. Sometimes, I pair it with a cup of chai tea to double down on the spices and sweetness—it feels like a small celebration in every snack. Whether you’re sharing it with friends or nibbling on it by yourself, this pumpkin bread always brings a little bit of fall magic to the day.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for convenience, but fresh roasted pumpkin works beautifully too. Just be sure it’s well pureed and drained if needed so the bread isn’t too wet.
Maple Syrup: It adds a natural sweetness and that classic maple flavor. You can swap it with honey or agave if you like, but maple keeps the chai spice vibe strong.
Chai Spices: Cinnamon, cardamom, ginger, cloves, and nutmeg are what make this bread special. If you don’t have all of these, pumpkin pie spice is a handy substitute and often easier to find.
Oil: Vegetable oil keeps the bread moist and tender, but melted coconut oil adds a nice subtle flavor. You can even use a neutral oil like canola if needed.
Eggs: They help bind everything and add moisture. For a vegan variation, try flax eggs (1 tbsp ground flax + 3 tbsp water per egg) but the texture may change slightly.
How Can I Make Sure My Pumpkin Bread is Moist and Fluffy?
Getting moist pumpkin bread means balancing wet and dry ingredients and mixing gently.
- Use the right amount of pumpkin puree and oil for moisture without making the batter too wet.
- Don’t overmix the batter once you add the flour — stir just until the flour disappears to avoid dense bread.
- Bake at steady 350°F and check near the end with a toothpick. Overbaking dries out the bread.
- Let the bread cool slightly in the pan, then transfer it out so steam doesn’t build up and make it soggy.
Equipment You’ll Need
- 9×5-inch loaf pan – I recommend this size because it gives the bread a nice shape and even baking.
- Mixing bowls – you’ll need one medium and one large bowl to hold the dry and wet ingredients separately.
- Whisk – makes blending the wet ingredients smooth and easy.
- Measuring cups and spoons – for accurate ingredient amounts.
- Rubber spatula – great for folding the ingredients without overmixing.
- Toothpick or cake tester – helps check if the bread is fully baked.
- Cooling rack – ensures your loaf cools evenly and keeps the crust crisp.
Flavor Variations & Add-Ins
- Chocolate chips or chunks – sprinkle some on top or fold into the batter for a sweet surprise.
- Nuts – chopped walnuts or pecans add a crunchy texture and extra flavor.
- Orange zest or a splash of orange juice – gives a bright, citrusy twist to the warm spices.
- Swirl in cream cheese or mascarpone – for a creamy, tangy contrast that pairs beautifully with the pumpkin.
Chai Spice Maple Pumpkin Bread
Ingredients You’ll Need:
For The Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup maple syrup
- 1/3 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons maple syrup or milk
How Much Time Will You Need?
This bread takes about 15 minutes to prepare and then 55 to 65 minutes to bake. After baking, allow around 10 minutes for cooling in the pan before moving it to a rack. If you choose to add the glaze, add a few extra minutes to mix and drizzle. All in all, about 1 hour 20 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Set your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and lightly dust it with flour, or simply line the pan with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all the chai spices — cinnamon, ginger, cardamom, cloves, and nutmeg. Make sure they’re evenly combined to spread the warm flavors throughout the bread.
3. Combine Wet Ingredients:
In a large bowl, combine the pumpkin puree, maple syrup, vegetable or coconut oil, eggs, and vanilla extract. Whisk them together until smooth and nicely blended.
4. Add Dry to Wet:
Slowly add the dry ingredients to the wet ingredients. Stir gently with a spatula or wooden spoon just until the flour disappears. Avoid overmixing to keep the bread light and tender.
5. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden brown and have a wonderful spiced aroma.
6. Cool and Optional Glaze:
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. If you’d like, mix the powdered sugar with maple syrup or milk to make a smooth glaze. Drizzle it over the cooled bread for a sweet finishing touch.
7. Serve and Enjoy:
Slice your chai spice maple pumpkin bread and enjoy it warm or at room temperature. It’s perfect with a pat of butter or alongside a cozy cup of chai tea or coffee.
Can I Use Canned Pumpkin or Do I Need Fresh?
You can use either! Canned pumpkin puree is convenient and works perfectly, but fresh roasted and pureed pumpkin adds a lovely homemade touch. Just ensure it’s smooth and not too watery.
How Should I Store Leftover Pumpkin Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw at room temperature before enjoying.
Can I Substitute the Maple Syrup?
Yes! Honey or agave syrup can be used instead of maple syrup. Keep in mind the flavor will change slightly, but the bread will still be delicious and moist.
What’s the Best Way to Check if the Bread is Done?
Insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few moist crumbs, your bread is perfectly baked. If it’s wet, bake for a few more minutes and test again.
