Chai Latte Pumpkin Spice Bread Recipe

5 from 1 vote

Chai Latte Pumpkin Spice Bread Recipe

This chai latte pumpkin spice bread is inspired by Starbucks—a mashup of their iconic pumpkin chai latte drink and pumpkin bread. This quick bread recipe is full of pumpkin flavor combined with chai spices, and is perfect for this time of year.

Prep Time20

Total Time1 25

Course: Breakfast, Brunch

Cuisine: American

Servings:

Calories: 389kcal

Author: Krysten Wilkes & Marrekus Wilkes

Equipment

9x5-inch Loaf Pan

Ingredients

1 ¾ cups all-purpose flour spooned & leveled (219g)
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¾ teaspoon Diamond Crystal kosher salt
2 large eggs at room temperature
½ cup granulated sugar (100g)
¾ cup light or dark brown sugar packed (150g)
15 ounce pumpkin puree or about 2 cups
½ cup vegetable oil (120ml)
¼ cup chai-infused milk (see instructions below)

Chai-Infused Milk

1 teabag of chai tea
¼ cup whole milk

Instructions

Prepare Chai-Infused Milk: Bring ¼ cup of milk to a boil in a small saucepan or heat it in the microwave for 1-2 minutes until hot. Pour the hot milk over the chai tea bag in a mug or bowl. Let it steep for 2-3 minutes. Remove the tea bag and allow the chai-infused milk to cool to room temperature. If prepared the day before, refrigerate it overnight and bring it to room temperature before using. Alternatively, use chai concentrate.
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, cardamom, ginger, allspice, cloves, and salt. Set aside.
Prepare Wet Ingredients: In another bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Stir in the pumpkin puree, oil, and chai-infused milk until fully combined.
Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined.
Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly.
Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover with aluminum foil during the last 15 minutes.
Cool: Let your chai latte pumpkin spice bread cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely.

Notes

This chai latte pumpkin spice bread recipe makes 15–18 pumpkin muffins. Bake at 350°F for about 20 minutes, or until a toothpick inserted into the center comes out clean.
For easy removal from the pan, you can make a parchment paper sling. Just cut a piece of parchment paper long enough to extend over the edges of your loaf pan. Place it in the pan before pouring in the batter, leaving some overhang on the sides. Once the bread is baked and cooled slightly, you can simply lift the bread out using the parchment handles—no sticking, no fuss!

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