There is nothing, absolutely nothing, that says *cozy* quite like the scent of fall baking filling your kitchen. Forget the fancy layer cakes for a minute; we’re talking about the kind of treat you can pull out of the oven, slice while it’s still warm, and eat standing over the sink with a cup of coffee. That’s why this Pumpkin Chai Latte Bread has become my absolute obsession. It blends that earthy, comforting pumpkin flavor with the aromatic heat of real chai—cinnamon, cardamom, ginger—it’s everything you love about your favorite seasonal drink, baked into the most incredibly moist loaf you can imagine.
Honestly, this is the recipe I’ve perfected over three autumns. I tried adding frosting, I tried chopping nuts into it, but I always come back to this simple, perfect base. It uses oil instead of butter, which keeps the crumb unbelievably soft for days. If you need one quick bread to anchor your fall baking schedule, this is it. Trust me, once you smell those spices hitting the hot oven, you’ll know you’ve found *the one*.
If you’re looking for other amazing quick bread recipes that disappear fast, you simply must check out my recipe for the Honey Wheat Bread too; it disappears just as fast!
Gathering Ingredients for Your Pumpkin Chai Latte Bread
Okay, getting started is really straightforward because we’re using pantry staples mixed with that gorgeous pumpkin. The key here, just like any good recipe, is measuring accurately, especially those spices! You don’t want your bread to taste like a spice jar exploded, you want that warm, balanced chai flavor that gently complements the pumpkin. Don’t skimp on the brown sugar; that molasses note is crucial.
If you want to jump ahead and look at some other savory quick bread ideas while you gather supplies, take a peek at my Savory Zucchini Cheddar Quick Bread, though this one is definitely sweet!
Dry Ingredients for the Pumpkin Chai Latte Bread
These are your heavy hitters for structure and spice. We need that flour and baking soda, of course, plus a whole symphony of lovely chai elements: cinnamon, ginger, cloves, nutmeg, cardamom, and allspice. Get these whisked together first so those spices are evenly distributed.
Wet Ingredients for the Pumpkin Chai Latte Bread
This is where the magic moisture comes from! You’ll need both sugars—granulated and that rich, 1/2 cup packed brown sugar. Remember, we’re using pumpkin puree (not pie filling!) and vegetable oil. But the absolute most important part here is the strong brewed chai tea, cooled. If it’s hot, it messes with the eggs, so make sure that tea is room temperature or cool before you add it in!
Expert Tips for Perfect Pumpkin Chai Latte Bread
Baking quick breads feels easy, but getting that perfect, tender crumb that lasts for days takes a little finesse. These little tricks are what keep your loaf from turning into a dense hockey puck! It’s all about paying attention right before it goes into the oven. Also, if you’re looking for other amazing spiced loaves, you should check out my Maple Chocolate Chip Banana Bread next!
Achieving the Best Texture in Your Pumpkin Chai Latte Bread
This is the biggest potential pitfall for any quick bread: overmixing! Once you add those dry ingredients to the wet ones, you need to switch gears. I mix with a rubber spatula now, not the electric mixer, and I stop as soon as I don’t see any more white streaks of flour. Seriously, a few lumps are totally fine. Mixing too much develops gluten way too fast, and that’s what gives you that tough, rubbery texture. We want soft and moist!
Boosting the Chai Flavor in Your Pumpkin Chai Latte Bread
Listen, I love the base spices, but sometimes you want that intense coffee shop flavor. If you are a serious chai lover—and I hope you are!—definitely dial up the flavor. I swap out the listed spices for slightly more cinnamon, ginger, and cardamom. Don’t be afraid to add a tiny pinch of black pepper either! It seems weird, but pepper really amplifies those warm spices and makes your Pumpkin Chai Latte Bread taste closer to a real latte.
And remember that note about substitutions? If you’re watching fat intake, you absolutely can swap the vegetable oil for applesauce. Now, the texture will be slightly less rich, but it works beautifully, keeping the bread amazingly moist!
Step-by-Step Instructions for Baking Pumpkin Chai Latte Bread
Ready to get this loaf in the oven? This is where the magic happens, and honestly, it moves pretty fast once you have everything measured out. I always feel like I’m whipping up a huge batch of muffins because quick breads are wonderful like that—minimal fuss, maximum payoff. If you want to check out another great, fast recipe, I highly recommend trying my Hawaiian Banana Bread right after this one!
Preparing the Pan and Oven for Pumpkin Chai Latte Bread
First things first: heat! We need a nice, steady environment for this loaf to rise properly. Set your oven to 350 degrees Fahrenheit. While that’s warming up, grab that standard 9×5 inch loaf pan. Don’t skip this next step! You need to generously grease it—I use a little extra oil or cooking spray—and then dust it lightly with flour. This dual protection guarantees that your beautifully browned loaf will slide right out later without tearing the crust.
Mixing the Batter for the Pumpkin Chai Latte Bread
Okay, we’re working in two bowls. In a medium one, whisk all your dry flour, baking soda, salt, and all those wonderful chai spices until they look uniform. In your big bowl, whisk the sugars, then pour in the eggs, oil, pumpkin puree, that cooled chai tea, and vanilla. Mix those wet ingredients until they just hug each other. Now, the crucial part: add the dry mixture to the wet mixture in two additions. Fold it together gently. Stop mixing the second you see the flour disappear. I mean it—a few tiny lumps are your friends here!
Baking and Cooling the Pumpkin Chai Latte Bread
Gently scrape all that gorgeous batter into your prepared pan and smooth the top a little. Pop it into the preheated oven and set your timer for 55 minutes. Every oven is cranky, so you might need up to 65 minutes. You know it’s ready when a wooden skewer inserted right into the center comes out perfectly clean, maybe with a few moist crumbs clinging on, but no wet batter. Let it cool right there in the pan for about 10 minutes—this lets it set up. After that short break, flip it out onto a wire rack to cool completely. Patience now, or you’ll break it!
Serving Suggestions for Your Delicious Pumpkin Chai Latte Bread
This bread is amazing all by itself, especially when it’s still slightly warm! I love serving a thick slice with just a swirl of soft, salted butter—the salt cuts through the sweetness from the brown sugar perfectly. But if you want to lean into the latte theme, try spreading a thin layer of cream cheese frosting on top. It feels decadent without being heavy.
For the ultimate fall treat, grab a slice and enjoy it alongside a piping hot cup of my Ultimate Fall Spice Latte. The warmth of the drink just brings out the cardamom and ginger in the Pumpkin Chai Latte Bread ten times better. It’s the best way to start any chilly morning!
Storing Leftovers of Your Pumpkin Chai Latte Bread
This bread is so moist because of the oil and pumpkin, it actually holds up really well! If you have leftovers—which is unlikely, but we can hope—don’t rush to the fridge. Cool it completely first, then just wrap that loaf tightly in plastic wrap or tuck it into an airtight container at room temperature. It will stay perfectly fresh and perfectly textured for a good three or four days. I wouldn’t put it in the fridge unless your kitchen is super humid because that can sometimes dry out quick breads faster.
If you manage to save a piece until the next day and it seems a little stiff, don’t worry! Just zap a slice in the microwave for about 10 seconds—it softens right up. If you need to store it longer, you can actually freeze chunks wrapped tightly in plastic wrap for up to two months. For even more delicious leftover ideas, you have to try these Banana Bars next time!
Frequently Asked Questions About Pumpkin Chai Latte Bread
I get so many questions whenever I post this recipe because everyone wants their fall bake to be perfect! It’s a popular one, so let’s clear up a few common points about the ingredients and texture so your next batch of pumpkin bread comes out amazing.
Can I make this Pumpkin Chai Latte Bread gluten-free?
You absolutely can try! Since this is a quick bread relying on structure, you need to use a quality 1:1 gluten-free flour blend that contains xanthan gum; that gum helps replace the structure that wheat flour usually provides. Don’t just swap out the flour without the binder, or it might crumble when you try to slice it. It’s always a good idea to add just an extra tiny splash of that cooled chai tea if the batter seems dry after the substitution!
How can I make the Pumpkin Chai Latte Bread loaf more dense?
If you like it super dense—more like a pound cake—the trick is usually in how you mix it, but watch out for dryness! You want to stop mixing just a tiny bit *sooner* than I mentioned in the steps. The less time you mix once the dry ingredients are in, the less rise you get, resulting in a tighter, denser crumb. Also, slightly reducing the amount of baking soda by just 1/4 teaspoon can help keep the final texture a bit heavier.
What is the best type of chai tea to use for this Pumpkin Chai Latte Bread?
This is where you get serious about that chai spice kick! Don’t use weak tea bags; those won’t cut it. For the best flavor translation, I highly recommend brewing your chai tea extra strong—twice the amount of tea bags or leaves you normally would use for the same amount of hot water—and letting it cool. Even better? Use a concentrated chai tea syrup or a strong concentrate, but be sure to reduce any extra liquid otherwise needed in the recipe if you go that route. If you have other questions, feel free to reach out on my contact page!
Nutritional Estimate for Pumpkin Chai Latte Bread
So, I know some of you bakers are tracking things—and honestly, I don’t sweat the calorie count too much when it comes to warm fall baking, but numbers are numbers! I always want to give you guys a full picture, so here is the rough estimate for one slice of this delicious loaf. Please remember this is just a guide, because how much oil *you* use, or exactly how much pumpkin puree clung to the spoon, will change things slightly.
This recipe makes one full 9×5 loaf, and we estimate about 12 good slices. For a real look at tasty, lower-calorie options, you should check out my post on how to lose 1 lb of fat if you’re trying to balance out the fall baking! But back to the bread estimates:
Here are the general numbers per slice, based on standard measurements:
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g (Yep, worth it!)
- Fat: 14g (That oil keeps it moist!)
- Carbohydrates: 37g
- Protein: 4g
- Cholesterol: 35mg
It averages out to be a slightly richer, sweeter slice than a standard muffin, which isn’t surprising given the brown sugar and oil content. But that fat content is exactly what keeps this Pumpkin Chai Latte Bread from turning dry and crumbly by day three. Enjoy it warm with coffee, and don’t stress over the numbers too much!
Share Your Experience Making Pumpkin Chai Latte Bread
Well, that’s it! We’ve moved from thinking about spices to smelling them baking, and now we have this incredible, flavorful loaf cooling on the rack. It’s always so rewarding when a recipe you love as much as I love this Pumpkin Chai Latte Bread actually turns out perfectly for you, too!
I really, really want to know what you think. Did you crank up the cardamom? Did you decide to make a tiny maple glaze to drizzle over the top? Or did you stick to the original plan and share it warm with a pat of butter?
Please take a moment and leave a rating right down in the comments below—it helps other bakers know this is worth their time! And if you took photos while yours was baking (especially if you got that gorgeous crack down the middle!), tag me on social media. I live to see what you all create in your kitchens! I love hearing how my favorite family recipes find new homes. For more about my kitchen adventures, you can always read a little more about me over on the About page!
Happy baking, friends, and I can’t wait to see your beautiful loaves!
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Pumpkin Chai Latte Bread
- Total Time: 75 min
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A moist quick bread flavored with pumpkin puree and warm chai spices.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 1/4 cup strong brewed chai tea, cooled
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, cardamom, and allspice.
- In a large bowl, whisk together the granulated sugar and brown sugar.
- Add the eggs, vegetable oil, pumpkin puree, cooled chai tea, and vanilla extract to the sugar mixture. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients. Mix until the batter is just smooth; do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- For a stronger chai flavor, use 1/2 teaspoon of ground cinnamon, ginger, cardamom, and a pinch of black pepper.
- You can substitute applesauce for the vegetable oil for a lower fat version.
- Brush the top with melted butter before baking for a slightly crispier crust.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28
- Sodium: 180
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 1
- Protein: 4
- Cholesterol: 35
Keywords: pumpkin bread, chai spice, quick bread, fall baking, pumpkin recipe