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Get the Recipe: Pumpkin Chai Bread Recipe

This pumpkin chai bread recipe has a unique sugar top and is light, moist, and flavored with chai spices like cardamom, cinnamon, ginger, clove, and nutmeg.
(4.93 stars) 14 reviews

Ingredients

For the Pumpkin Chai Bread

  • 1 ¾ cup plus 1 Tablespoon (8.15 ounces or 231 grams) all-purpose flour
  • 1 Tablespoon ground cardamom
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup plus 2 Tablespoons (9 ounces or 255 grams) canned pumpkin puree
  • 1 cup (8 ounces or 227 grams) canola oil
  • 2 teaspoons pure vanilla extract
  • 1 ⅓ cups (9.35 ounces or 265 grams) granulated sugar
  • 3 large eggs, at room temperature

For Garnish

  • 2 Tablespoons granulated sugar

Equipment

  • a 9 x 5-inch loaf pan

Instructions
 

For the Pumpkin Chai Bread

  • Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the long sides. Spray the parchment, too.
  • Whisk the dry ingredients. In a medium bowl, whisk together the flour, cardamom, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, and salt.
  • Whisk the wet ingredients. In another medium bowl, whisk together the pumpkin, oil, vanilla, sugar, and eggs.
  • Make the muffin batter. Gradually mix in the dry ingredients into the wet ingredients until just combined.
  • Assemble the loaf cake. Pour the batter into the prepared pan and use an offset spatula to smooth the top. Sprinkle with the remaining sugar for the garnish.
  • Bake the loaf cake. Set the loaf pan on a sheet pan and bake for 60 to 70 minutes, or until a skewer inserted into the center of the cake comes out with a few crumbs attached. There will still be patches of sugar on top, but that’s totally okay, I promise! In fact, that’s the look you want. Cool on a wire rack.
  • Serve and store. Serve warm or at room temperature. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 3 days.

Notes

  • The Bake Time for this recipe is listed at 60 minutes. However, start checking for doneness at 50 minutes. The best way to test for doneness is to use a wooden skewer and stick it in the direct center of the loaf. The skewer should come out with few crumbs.

    If you find that the skewer is plenty wet with batter but the top of the bread looks too browned to keep on baking, don’t panic! Simply cover the whole thing with a VERY loose sheet of aluminum foil. The aluminum foil will help prevent the top of the bread from browning further.
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