Description
This Chai Spice Maple Pumpkin Bread features a wonderfully moist and tender crumb, infused with the warmth of chai spices like cardamom, cinnamon, and ginger. The natural sweetness of pumpkin puree is complemented by rich maple syrup, creating a perfectly balanced flavor profile. Baked to a beautiful golden-brown, the loaf is finished with a simple, sweet maple glaze that adds a final touch of elegance and flavor.
Ingredients
- For the Pumpkin Bread:
- * 1 3/4 cups all-purpose flour
- * 1 teaspoon baking soda
- * 1/2 teaspoon baking powder
- * 1/2 teaspoon salt
- * 1 1/2 teaspoons ground cinnamon
- * 1 teaspoon ground cardamom
- * 1/2 teaspoon ground ginger
- * 1/4 teaspoon ground cloves
- * 1/8 teaspoon black pepper
- * 1 cup pumpkin puree
- * 1/2 cup maple syrup
- * 1/2 cup packed light brown sugar
- * 1/2 cup neutral oil (like canola or melted coconut oil)
- * 2 large eggs, at room temperature
- * 1 teaspoon vanilla extract
- For the Maple Glaze:
- * 1 cup powdered sugar
- * 2 tablespoons maple syrup
- * 1-2 tablespoons milk or cream
- * 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and all the chai spices (cinnamon, cardamom, ginger, cloves, black pepper).
- In a separate large bowl, whisk together the pumpkin puree, maple syrup, brown sugar, oil, eggs, and vanilla extract until smooth and well combined.
- Add the dry ingredients to the wet ingredients and stir with a spatula just until combined. Be careful not to overmix; a few small lumps are okay.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
- While the bread cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk. Add more milk, one teaspoon at a time, until you reach your desired drizzling consistency. Stir in the vanilla extract.
- Once the bread is completely cool, drizzle the maple glaze over the top. Allow the glaze to set for about 20 minutes before slicing and serving.
Notes
Ensure you use 100% pure pumpkin puree, not pumpkin pie filling.
For the best texture, bring cold ingredients like eggs to room temperature before mixing.
Do not overmix the batter, as this can result in a dense and tough bread.
The bread can be stored in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 345 kcal
- Fat: 13 g
- Carbohydrates: 55 g
- Protein: 4 g