Comforting Pumpkin Chai Latte Bread
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Comforting Pumpkin Chai Latte Bread
Cozy up with a slice of this Comforting Pumpkin Chai Latte Bread—a moist, spiced loaf that blends the rich flavors of pumpkin purée, warm chai tea, and pumpkin pie spice. Made with a mix of all-purpose and artisan bread flour for the perfect texture, this bread is lightly sweetened with organic cane sugar and brown sugar, giving it depth and balance. Olive oil keeps it tender, while vanilla and aromatic spices make every bite taste like fall in loaf form. Dairy-free, Vegan, + Gluten-free option.
Now that we're in September and it's the beginning of the Fall season, I hope that you've been enjoying all things apple, pumpkin, chai, chocolate, and even banana breads. There's just so much deliciousness when it comes to those flavors. If you've been an avid reader of Orchids + Sweet Tea, then you know that breads are one of the easiest most versatile things to bake during this season, especially this Comforting Pumpkin Chai Latte Bread. Perfect for breakfast, dessert, or an afternoon snack, this pumpkin bread is the ultimate cozy treat to enjoy with a cup of tea or coffee during the cooler months.
Oh and I do have a secret ingredient to mine------bread flour mixed in! Yup. You'll love the bread-like, fluffiness to using bread flour, so it's become my new quick bread ingredient staple. Don't believe me? I definitely recommend you trying these Homemade Classic Cinnamon Rolls, Vegan Chai Latte Cinnamon Rolls, and Southern-Style Carrot Cake Cinnamon Rolls. Get your pumpkin spice + pie fix with this extremely delicious Easy Pumpkin Pie Iced Latte!
Why Pumpkin + Chai Are the Perfect Pair
Pumpkin and chai are a match made in cozy heaven. Pumpkin brings natural sweetness and creamy texture, while chai adds warm spices like cinnamon, cardamom, ginger, and cloves. Together, they create a flavor profile that feels comforting, nostalgic, and perfect for fall and winter baking.
Jump to:
- Why Pumpkin + Chai Are the Perfect Pair
- Health Benefits of Pumpkin
- How to Make Pumpkin Chai Latte Bread
- Ingredients
- Common Mistakes to Avoid When Baking Pumpkin Bread
- Tips for the Best Pumpkin Bread
- How to Make Pumpkin Purée from Scratch
- Best Variations for Pumpkin Chai Latte Bread
- Best Ways to Serve Pumpkin Bread
- Storage + Freezing Tips
- Common Q + A's for Comforting Pumpkin Chai Latte Bread
- More Favorite Pumpkin Flavored Recipes
- MADE OUR RECIPE(S)?
- Comforting Pumpkin Chai Latte Bread
Health Benefits of Pumpkin
Pumpkin isn’t just delicious—it’s also nutrient-packed:
- High in vitamin A, which supports healthy vision.
- Rich in antioxidants that fight inflammation.
- A good source of fiber for better digestion.
- Low in calories but naturally sweet, making it a great baking ingredient.
How to Make Pumpkin Chai Latte Bread
Whisk together pumpkin purée, eggs, olive oil, chai tea, sugars, and vanilla until smooth, then fold in the dry ingredients and spices. Pour the batter into a prepared loaf pan and bake until golden, moist, and fragrant—the perfect cozy fall bread!
Ingredients
- Pumpkin purée. The star of this recipe, giving natural sweetness, moisture, and that signature fall flavor. Make sure to use pure pumpkin purée, not pumpkin pie filling. Substitute with butternut squash purée, sweet potato purée, or even carrot purée for a similar texture and taste.
- Eggs. Provide structure and help the bread rise. For a vegan option, replace with flax eggs (ground flaxseed + water), chia eggs, or unsweetened applesauce.
- Olive oil. Keeps the bread incredibly moist while adding richness. You can substitute with melted coconut oil, vegetable oil, or even avocado oil. For a lighter version, unsweetened applesauce works too.
- Chai tea. Infuses the bread with cozy, spiced flavors. Brew a strong cup for the best flavor. If you don’t have chai, try spiced black tea, Earl Grey, or even a splash of strong coffee for a mocha twist.
- All-purpose flour + artisan bread flour. This combo creates the perfect balance of softness and structure. If you don’t have bread flour, replace with more all-purpose flour. For a nutty flavor, try spelt flour or whole wheat pastry flour. A 1:1 gluten-free flour blend works well for a gluten-free option.
- Cane sugar. Adds sweetness and balances the pumpkin’s earthiness. Coconut sugar or maple sugar can be used for a less refined option.
- Brown sugar. Brings a caramel-like depth and keeps the bread moist. You can use coconut sugar, date sugar, or a mix of cane sugar with a touch of molasses.
- Pumpkin pie spice. A warm blend of cinnamon, nutmeg, ginger, and cloves that makes this bread taste like fall. You can use homemade pumpkin spice or swap with chai spice blend.
- Vanilla extract. Enhances the sweetness and depth of flavor. Almond extract can be used for a slightly different but delicious twist.
- Baking powder + baking soda. Essential leavening agents for a light, fluffy texture. Make sure yours are fresh for the best results.
- Sea salt. Balances sweetness and enhances flavor. Kosher salt or pink Himalayan salt are great alternatives.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS BREAD!
Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with this Comforting Pumpkin Chai Latte Bread recipe. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
Common Mistakes to Avoid When Baking Pumpkin Bread
- Using pumpkin pie filling instead of pumpkin purée (they’re not the same!).
- Overmixing the batter, which makes the bread dense.
- Not cooling the tea before adding—it can scramble the eggs.
- Skipping the resting period; slicing too soon makes the loaf crumbly.
- Using expired baking powder or soda, which prevents the bread from rising properly.
Tips for the Best Pumpkin Bread
- Use pure pumpkin purée: Always choose 100% pumpkin purée, not pumpkin pie filling, which has added sugar and spices. Homemade purée works beautifully too.
- Don’t over-mix the batter: Stir until just combined. Over-mixing can lead to dense, tough bread instead of a moist, tender loaf.
- Brew strong chai tea: The stronger the tea, the bolder the chai flavor in your bread. Let it cool before adding to avoid scrambling the eggs.
- Mix flours for texture: Combining all-purpose and bread flour creates the perfect balance of softness and structure.
- Keep ingredients at room temperature: Eggs, pumpkin, and oil blend more evenly at room temp, ensuring a smoother batter.
- Check for doneness early: Every oven is different; begin testing with a toothpick 5–10 minutes before the timer ends. It should come out mostly clean with a few moist crumbs.
- Let it rest before slicing: Allow the loaf to cool for at least 15–20 minutes. This keeps the bread from crumbling and makes the slices neater.
- Enhance with add-ins: Fold in chocolate chips, toasted pecans, or dried cranberries for extra texture and flavor.
- Store properly: Wrap tightly and store at room temperature for up to 3 days, or refrigerate up to a week. For longer storage, freeze slices and thaw as needed.
How to Make Pumpkin Purée from Scratch
Homemade pumpkin purée is rich, flavorful, and often more vibrant than canned versions. It’s surprisingly easy to make and perfect for pumpkin bread, pies, muffins, and soups. Here’s how:
Choose the right pumpkin. Look for small sugar pumpkins or pie pumpkins (about 2–4 lbs). They’re naturally sweeter and less watery than large carving pumpkins.
Prep the pumpkin. Wash, slice in half, and scoop out the seeds and stringy flesh. Save the seeds if you’d like to roast them later!
Roast for flavor. Place pumpkin halves cut-side down on a parchment-lined baking sheet. Roast at 375°F until fork-tender, about 40–50 minutes. Roasting caramelizes the natural sugars, adding depth of flavor.
Cool + scoop. Let the pumpkin cool slightly, then scoop the flesh into a food processor or blender.
Blend until smooth. Puree until creamy. If it’s too thick, add a splash of water. If it’s too watery, strain it through a fine mesh sieve or cheesecloth for 30 minutes.
Store or freeze. Keep refrigerated in an airtight container for up to 5 days or freeze in portions for up to 3 months. Ice cube trays work great for smaller servings.
One medium sugar pumpkin usually yields about 2 cups of purée—the exact amount needed for most pumpkin bread recipes.
Best Variations for Pumpkin Chai Latte Bread
This cozy loaf is perfect as-is, but you can easily switch things up to suit your taste or the season. Here are some of the best variations to try:
- Pumpkin Chocolate Chip Bread: Fold in dark or semi-sweet chocolate chips for melty pockets of sweetness.
- Cream Cheese Swirl Pumpkin Bread: Add a tangy cream cheese mixture for a bakery-style twist.
- Streusel-Topped Pumpkin Bread: Sprinkle a buttery cinnamon-sugar crumb topping before baking for extra crunch.
- Nutty Pumpkin Bread: Mix in chopped pecans, walnuts, or almonds for texture and a nutty depth.
- Cranberry Pumpkin Bread: Dried cranberries or fresh cranberries add a tart, festive pop—perfect for holidays.
- Gluten-Free Pumpkin Bread: Swap the flours for a gluten-free 1:1 baking blend for the same moist, fluffy texture.
- Vegan Pumpkin Bread: Replace eggs with flax eggs or applesauce, and it becomes completely plant-based without losing flavor.
- Spiced Pumpkin Mocha Bread: Replace chai tea with strong coffee and add a hint of cocoa powder for a rich, mocha-inspired loaf.
Whether you keep it classic or try one of these fun twists, this bread is endlessly versatile and always delicious.
Best Ways to Serve Pumpkin Bread
This bread is versatile enough to enjoy any time of day:
- Breakfast: Serve warm with vegan butter, nut butter, or a drizzle of maple syrup.
- Afternoon snack: Pair with a chai latte, coffee, or herbal tea.
- Holiday brunch: Slice and serve alongside fruit salad or spiced oatmeal.
- Dessert: Add a scoop of vanilla ice cream or whipped cream for a sweet finish.
Storage + Freezing Tips
- Room Temperature: Store tightly wrapped for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 1 week.
- Freezer: Slice the bread and wrap individually. Freeze for up to 3 months and thaw at room temp when ready to enjoy.
Warm leftover slices in the oven for that “freshly baked” texture.
Common Q + A's for Comforting Pumpkin Chai Latte Bread
Wrap tightly in foil or plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individual slices for up to 3 months.
Yes! Simply replace the all-purpose and bread flours with a 1:1 gluten-free baking flour blend. Make sure your blend contains xanthan gum for structure. The bread will still turn out moist, fluffy, and full of pumpkin flavor.
Definitely. This recipe is already made with olive oil instead of butter, so there’s no dairy in the base. If you add any toppings like glaze or spread, just use a dairy-free butter or plant-based cream cheese.
Yup! You can make my Best Vegan Pumpkin Bread recipe for a great vegan option!
Brew a cup of extra-strong chai tea and let it cool before adding. You can also stir in additional pumpkin pie spice or chai spice blend to intensify the flavor.
Absolutely! Homemade pumpkin purée works perfectly. Just make sure to strain out excess water so the bread isn’t too wet.
Yes—divide the batter into a muffin tin and bake for 20–25 minutes, or until a toothpick comes out mostly clean.
Absolutely! Chocolate chips, pecans, walnuts, or dried cranberries are delicious additions.
Insert a toothpick into the center—if it comes out with just a few moist crumbs, the bread is ready.
More Favorite Pumpkin Flavored Recipes
If you thoroughly enjoyed this Comforting Pumpkin Chai Latte Bread recipe, don't forget to add these delicious creations to your "must-make" list:
- Vegan Pumpkin Chai Latte
- Spicy Pumpkin Pasta Bake
- Pumpkin Spice Overnight Oats
- Vegan Pumpkin Spice Muffins
- Homemade Pumpkin Oat Bagels
- Brown Butter Pumpkin Cornbread
- Cozy Sun-dried Tomato Pumpkin Ravioli
- Pumpkin French Toast
- Pumpkin Cheesecake with Biscoff Cookies
- Vegan Pumpkin Pie
- Easy Pumpkin Pie Iced Latte
- Baked Vegan Pumpkin Spice Donuts
- Vegan Pumpkin Curry Butternut Squash
- Skillet Tuscan Pumpkin Stuffed Shells
MADE OUR RECIPE(S)?
If you tried my Comforting Pumpkin Chai Latte Bread or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Comforting Pumpkin Chai Latte Bread
Ingredients
BREAD:
- 1 (15 oz.) can organic pumpkin puree (NOT Pie filling!)
- 3 large organic eggs, at room temp.
- ½ cup Extra virgin olive oil (See Notes!)
- ½ cup freshly-brewed chai tea, cooled
- 2 cups organic all-purpose flour
- 1 cup Artisan Bread flour (I love Bob's Red Mill; See Notes!)
- 1 ½ cups organic cane sugar
- 1 cup organic brown sugar
- 1 tablespoon pumpkin pie spice
- 2 tsps vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
TOPPING:
- 3 Tbsps cinnamon sugar (See Notes!)
Instructions
TO MAKE THE CHAI TEA:
- In a medium saucepan on medium-high heat, add ¾ cup of your favorite milk (or plant-based milk) and bring to a boil for 1-2 minutes. Add 3 chai tea bags and let it boil for another 1-2 minutes. Remove from heat and let everything steep for 5-6 minutes. Once fully steeped, remove tea bags and let it cool completely.
- NOTE: If you don't have chai tea bags on hand, feel free to use black tea bags and whisk in 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon allspice, ⅛ teaspoon cardamom, pinch of ground cloves, and pinch of black pepper until dissolved and combined.
TO MAKE THE BREAD:
- Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using butter or oil.
- In a large bowl, add the sugars, olive oil, vanilla, eggs, pumpkin puree, and cooled chai tea, whisking everything together until well combined.
- Next, stir in flours, baking powder, baking soda, pumpkin pie spice, and sea salt into the wet ingredients and mix until well incorporated! NOTE: DO NOT OVER-MIX!
- Pour batter in the prepared loaf pan (evenly spreading it out).
TO MAKE THE CINNAMON SUGAR SWIRL:
- Spoon the cinnamon sugar atop the bread batter, evenly sprinkling it until the top is covered. Now, using a butter knife or cake tester----gently create a "swirl" motion ensuring that the cinnamon sugar remains visible at the top until a "swirl-like" design is created.
BAKE THE BREAD:
- Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through.
- Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
- Slice and enjoy.
- Bon Appetit!
Tips & Tricks
- STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 3 days and if needed, it can be frozen for up to 3 months. Just ensure that your bread cools completely before placing it in the refrigerator or freezer (stored in a freezer safe ziplock). See FAQ for more!
- FLOUR: If you don't have bread flour on hand, feel free to use all-purpose flour only.
- GLUTEN-FREE + OTHER OPTIONS: See FAQ!
- CINNAMON SUGAR: If making yours form scratch, simply mix together the sugar + cinnamon in a bowl until combined----then sprinkle.
Nutrition
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