Description
This Chai Spice Maple Pumpkin Bread is a moist and flavorful loaf infused with warm chai spices and natural sweetness from maple syrup. Perfect for fall or any cozy occasion, this bread combines pumpkin puree, aromatic spices like cinnamon, cardamom, and cloves, and a delightful maple glaze topping for a comforting treat.
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, leaving some overhang on the sides to easily lift the bread out later. Set the prepared pan aside.
- Make the batter: In a large mixing bowl, whisk together the melted butter, pumpkin puree, Greek yogurt, eggs, light brown sugar (or coconut sugar), maple syrup, and vanilla extract until smooth and combined. In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, cardamom, ground ginger, allspice, and ground cloves. Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix to keep the bread tender.
- Pour and smooth batter: Transfer the batter into the prepared loaf pan, using a spatula to gently smooth the top for an even surface.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely on a wire cooling rack.
- Prepare the maple glaze: In a small bowl, whisk together the powdered sugar, maple syrup, and 1 teaspoon of milk initially. Add more milk as needed, one teaspoon at a time, until you reach a smooth, drizzling consistency suitable for pouring over the bread.
- Glaze and serve: Once the pumpkin bread is fully cooled, pour the maple glaze evenly over the top and let it set for about 10 minutes to firm up. Slice and serve this delicious, spiced pumpkin bread as a perfect treat with tea or coffee. Enjoy!
Notes
- For a dairy-free version, substitute melted butter with coconut oil and use a non-dairy yogurt alternative.
- Ensure the pumpkin puree is not too watery to maintain the right bread consistency.
- You can substitute maple syrup in the batter with honey, though it will slightly alter the flavor.
- The glaze thickness can be adjusted by varying the amount of milk to achieve desired drizzle.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can also be frozen unglazed for up to 3 months; glaze after thawing.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Baked Goods, Bread, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 190
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pumpkin bread, chai spice bread, maple pumpkin bread, fall recipes, spiced pumpkin loaf, maple glaze, autumn baking
