Chai-Spiced Pumpkin Bread

Fall is officially here, and you know what that means — pumpkin everything! 🍂 This week, I’m sharing my cozy Chai-Spiced Pumpkin Bread recipe that’s basically my favorite Starbucks fall drink in loaf form: think iced chai with brown sugar syrup and pumpkin cream cold foam, but warm, spiced, and chocolatey.

It’s got cinnamon, cardamom, ginger, and cloves, a rich brown sugar swirl, melty chocolate chips, and a drizzle of pumpkin cold foam glaze on top. Perfect for breakfast, brunch, or a sweet afternoon treat while you sip your own cup of fall vibes.

The full recipe is detailed below, and if you try it, I’d love to hear how it turns out 🤎

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Chai-Spiced Pumpkin Bread Recipe

Prep Time: 15 mins

Cook Time: 55–65 mins

Yield: 1 loaf (10–12 slices)

Dry Ingredients

• 1 ¾ cups (220g) all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 2 tsp ground cinnamon

• 1 tsp ground ginger

• ½ tsp ground cardamom

• ¼ tsp ground nutmeg

• ¼ tsp ground cloves

• (Optional) 1–2 chai tea bags, emptied (1–2 tsp loose leaf black chai)

Wet Ingredients

• 1 cup pumpkin purée (not pumpkin pie filling)

• 2 large eggs

• ½ cup neutral oil (canola, avocado, or melted coconut)

• ½ cup light brown sugar

• ¼ cup dark brown sugar

• ¼ cup milk (oat, almond, or whole)

• 2 tsp vanilla extract

• 1 tbsp brown sugar syrup (or 2 tsp maple + ½ tsp molasses)

Fold-In

• ½–¾ cup dark or semi-sweet chocolate chips

Brown Sugar Swirl (Optional)

• 2 tbsp dark brown sugar

• 1 tsp cinnamon

• ½ tsp cardamom

• 1 tbsp melted butter

Pumpkin Cold Foam Glaze

• ½ cup powdered sugar

• 1 tbsp heavy cream or oat milk (adjust for consistency)

• 1 tbsp pumpkin purée

• ¼ tsp pumpkin pie spice or cinnamon

• Splash of vanilla or brown sugar syrup

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.

2. In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, salt, spices, and tea leaves if using.

3. In a large bowl, combine wet ingredients: pumpkin, eggs, oil, sugars, milk, vanilla, and syrup. Mix until smooth.

4. Fold dry into wet ingredients just until combined. Gently fold in chocolate chips.

5. Pour half the batter into prepared pan. Mix brown sugar swirl ingredients and drop dollops over the batter, then swirl lightly with a knife. Top with remaining batter. Sprinkle extra chocolate chips if desired.

6. Bake 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean (melty chocolate is fine).

7. Cool 10–15 minutes in pan, then transfer to a wire rack.

8. Prepare glaze: whisk together powdered sugar, cream, pumpkin, spices, and vanilla until smooth. Drizzle over cooled bread.

Tips & Notes

• For a stronger chai flavor without texture from leaves, steep milk with 1–2 chai tea bags for 5 minutes, cool, and use that milk in the batter.

• Loaf keeps well at room temperature, wrapped, for 3–4 days, or freeze slices for up to 2 months.

• Perfect with a mug of iced chai, coffee, or your favorite PSL!