Spiced Chai Pumpkin Bread
Moist pumpkin bread infused with warm chai spices and a hint of vanilla, perfect for cozy autumn mornings or dessert. This american-inspired desserts ready in about 85 minutes layers all-purpose flour, baking soda, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/2 cup, melted unsalted butter
- 1 cup granulated sugar
- 1/2 cup, packed brown sugar
- 2 large eggs
- 1 1/2 cups pumpkin puree
- 1 tsp vanilla extract
- 1/4 cup buttermilk
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your oven to 350°F. In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground cardamom, and 1/4 tsp ground cloves.
- Step 2: In another bowl, combine 1/2 cup melted unsalted butter with 1 cup granulated sugar and 1/2 cup packed brown sugar. Beat in 2 large eggs one at a time, then stir in 1 1/2 cups pumpkin puree and 1 tsp vanilla extract until smooth.
- Step 3: Alternate adding the dry flour mixture and 1/4 cup buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined; do not overmix.
- Step 4: Pour the batter into a greased 9x5-inch loaf pan, smoothing the top. Bake for 60-70 minutes until a toothpick inserted near the center comes out clean.
- Step 5: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Frequently asked questions
How long does Spiced Chai Pumpkin Bread take to make?
Total time is about 85 minutes (15 min prep + 70 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Spiced Chai Pumpkin Bread?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Spiced Chai Pumpkin Bread?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Chai Pumpkin Bread for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Chai Pumpkin Bread?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
