“`html
Chai Spice Maple Pumpkin Bread: The Only Fall Loaf You’ll Ever Need
There’s something about fall that just makes you want to bake, right? The minute the air gets a little crisp, my brain immediately switches into cozy mode.
And cozy mode means pumpkin, warm spices, and the smell of something amazing baking in the oven. It’s practically a requirement for the season.
I’ve made a lot of pumpkin bread in my day. Some were too dry, some too bland, and one was an unfortunate incident involving salt instead of sugar (we don’t talk about that one).
But this one? This Chai Spice Maple Pumpkin Bread is different. It’s moist, it’s packed with flavor, and that chai spice twist is a total game-changer. It takes it from just “good pumpkin bread” to “oh my gosh, what is in this?” level.
So, if you’re ready to make your house smell like a literal autumn dream and have the perfect slice of bread to go with your morning coffee, you’re in the right place.
What You’ll Need
Here’s the rundown of all the ingredients you’ll need to grab. Don’t let the list scare you; it’s mostly spices, and they all come together beautifully.
For the Pumpkin Bread:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon black pepper (trust me on this)
- 1 cup pumpkin purée (canned, not pie filling)
- ½ cup maple syrup
- ½ cup melted coconut oil (or other neutral oil)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1-2 tablespoons milk (any kind works)
- ½ teaspoon vanilla extract
Pro Tips
I’ve made a few mistakes so you don’t have to. Here are a few things I learned that really make a difference.
- Don’t Overmix the Batter. Seriously. Once you combine the wet and dry ingredients, mix them only until you don’t see any more flour streaks. Overmixing develops gluten, which sounds science-y, but it just means your bread gets tough and rubbery instead of soft and fluffy.
- The Toothpick Test is Your Best Friend. Ovens can be weird and have hot spots. The baking time is a guide, but the best way to know if your bread is done is to stick a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. If it has wet batter on it, give it another 5 minutes.
- Let It Cool Completely Before Glazing and Slicing. This is the hardest part, I know. The smell is incredible, and you just want to dive in. But if you glaze it while it’s hot, the glaze will just melt and slide off. If you slice it warm, it will be crumbly. Patience is a virtue, especially in baking.
Tools Required
No super fancy equipment needed here, which is always a plus.
- 9×5 inch loaf pan
- Two large mixing bowls
- A whisk
- A spatula
- Measuring cups and spoons
- A small bowl (for the glaze)
- A wire cooling rack
Substitutions and Variations
Want to switch things up a bit? I got you. This recipe is pretty forgiving.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Spices | 2 tbsp pre-made chai spice blend | A great time-saver! |
| Coconut Oil | Vegetable oil, canola oil, or melted butter | Butter will add a richer flavor. |
| Maple Syrup | Honey or brown sugar | Flavor will change slightly. |
| Add-ins | ½ cup chopped pecans or walnuts | Fold in before pouring into the pan. |
| Add-ins | ½ cup chocolate chips | Because chocolate makes everything better. |
Make-Ahead Tips
This bread is a great candidate for making ahead of time. You can bake the entire loaf, let it cool completely, and wrap it tightly in plastic wrap.
It will stay fresh on the counter for a couple of days. You can also freeze the whole loaf (unglazed) for up to 3 months. Just thaw it on the counter overnight and glaze before serving.
How to Make Chai Spice Maple Pumpkin Bread
Step 1: Preheat your oven to 350°F (175°C). Grease and flour your 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Step 2: In a large bowl, whisk together the dry ingredients: flour, baking soda, salt, and all the chai spices (cinnamon, ginger, cardamom, allspice, cloves, and black pepper). Sifting them is a good idea for a lighter texture.
Step 3: In a second large bowl, whisk together the wet ingredients: pumpkin purée, maple syrup, melted coconut oil, eggs, and vanilla extract. Mix until everything is smooth and well combined.
Step 4: Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold them together until just combined. Remember that pro tip: do not overmix!
Step 5: Pour the batter into your prepared loaf pan and smooth the top with your spatula.
Step 6: Bake for 50-60 minutes. Start checking for doneness around the 50-minute mark with a toothpick. Ovens vary, so yours might be a little faster or slower.
Step 7: Once baked, let the bread cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. This could take an hour or two, so be patient!
Step 8: While the bread is cooling, make the glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk. If it’s too thick, add more milk, a tiny bit at a time. If it’s too thin, add a little more powdered sugar. Stir in the vanilla.
Step 9: Once the bread is completely cool, drizzle that glorious glaze all over the top. Let the glaze set for about 15 minutes before slicing and serving.
Nutrition, Swaps, and Pairings
Here’s a little more info to help you fit this into your life.
Dietary Swaps
Need to make this gluten-free or vegan? It’s totally doable.
| For This Diet | Make This Swap |
|---|---|
| Gluten-Free | Use a 1-to-1 gluten-free baking flour blend. |
| Vegan | Use two “flax eggs” (2 tbsp ground flaxseed + 5 tbsp water). |
Meal Pairing Suggestions
This bread is a star on its own, but it plays well with others.
- Breakfast: A warm slice with a pat of butter alongside a hot cup of coffee or a chai latte.
- Snack: Perfect for that 3 PM slump when you need something a little sweet.
- Dessert: Warm up a slice and top it with a scoop of vanilla bean ice cream. You can thank me later.
Cooking Time Efficiency
The best tip here is “mise en place,” which is just a fancy French way of saying “get your stuff together.” Measure out all your ingredients before you start mixing anything. It makes the whole process feel so much calmer and smoother.
Leftovers and Storage
If you somehow have leftovers, here’s how to store them.
Store the bread in an airtight container at room temperature. It should stay fresh and delicious for about 3-4 days. You can also store it in the fridge to make it last a little longer, up to a week.
Frequently Asked Questions
Q1. My bread came out dense and heavy. What did I do wrong?
Ans: This is almost always from overmixing the batter. Once you combine the wet and dry ingredients, you want to mix as little as possible. A few lumps are okay! That’s what keeps it tender.
Q2. Can I use pumpkin pie filling instead of pumpkin purée?
Ans: Please don’t! Pumpkin pie filling already has sugar and spices added to it, which will throw off the flavor and sweetness of the recipe. Stick with 100% pure pumpkin purée.
Q3. Can I make this into muffins?
Ans: Absolutely! Just divide the batter into a lined muffin tin, filling each cup about ¾ full. The baking time will be much shorter, probably around 20-25 minutes. Use the toothpick test to check for doneness.
Wrapping Up
And there you have it. A pumpkin bread recipe that’s not just another pumpkin bread. It’s special, it’s cozy, and it’s surprisingly easy to pull off.
So go on, fill your kitchen with the best smell on the planet. I promise you won’t regret it.
When you make it, I’d love to hear how it turned out! Drop a comment below and let me know if you tried any fun variations or if you have any questions. Happy baking!
“`
