Chai Spiced Pumpkin Bread

Chai Spiced Pumpkin Bread | Butterlust Blog

love chai tea. Is there really even any other kind of tea?

In my mind, no. Except for green tea. Which I am begrudgingly drinking by the gallon as part of my cleanse, wishing it were spicy and comforting, with a hint of milk and honey, like my beloved chai.

I keep reciting: Super food. Fat Burning Super food. 

If only it could taste a little less like dirt and a little more like…ohhhh, say, something along the lines of butter?

Chai Spiced Pumpkin Bread | Butterlust Blog Chai Spiced Pumpkin Bread | Butterlust Blog     Chai Spiced Pumpkin Bread | Butterlust Blog Chai Spiced Pumpkin Bread | Butterlust Blog

Before I departed on this flavorless fantastic healthful eating journey, I made Chai Spiced Pumpkin Bread. Two dreamy loaves to snack on over the weekend, before bidding carbs adieu.

I took my favorite pumpkin bread recipe and tweaked it by adding chai tea concentrate in place of the water. The result is a ridiculously moist, spicy pumpkin bread with a cozy kick of chai; perfect for sipping under your fuzziest blanket while watching the leaves fall outside your window. (Assuming you live in a place with seasons, as does my fantasy bread-snacker in this case). I like to serve this bread for breakfast with a healthy pay of regular or cinnamon cream cheese.

Keep it sweet! xoxo, Katie

Recipe Note: Chai tea concentrate is available pre-made at most grocery stores. Instead of buying the pre-made mix, I soaked 3 chai tea bags in 2/3 cup of water for 10 minutes. The store bought version contains milk and is sweetened. Choose whichever suits your palate! 

Chai Spiced Pumpkin Bread


  • 1 15 oz can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup chai tea concentrate (see notes above)
  • 3 cups sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger


  • Preheat oven to 350. Grease either 3 7x3 inch loaf pans OR 2 larger loaf pans (such as a 9x5).
  • In a large bowl, combine pumpkin, eggs, vegetable oil, chai tea and sugar. Mix until well blended.
  • In a separate bowl, whisk together the remaining dry ingredients.
  • Slowly stir the dry ingredients into the pumpkin mixture and blend just until there are no lumps.
  • Pour into your prepared pans. For 3 smaller pans bake for approximately 50 minutes. For 2 larger pans bake for 60-65 minutes. Loaves are done when a toothpick inserted into the center comes out clean.

Chai Spiced Pumpkin Bread | Butterlust Blog


  1. I agree Chai is the only way to go! I also really started getting in to flavored black teas as well. The Lipton Carmel one is my current favorite. This bread looks delicious!
    Rachel Davidson recently posted…Favorite Small Kitchen AppliancesMy Profile

  2. That is a pretty loaf! I love the way you blended in the chai with the pumpkin, a nice flavorful fall touch.
    Nik@ABrownTable recently posted…chocolate layer cake with swiss buttercream frostingMy Profile

  3. Anything Chai spiced is a winner with me! sounds fabulous! :)
    miss messy recently posted…Cranberry Orange and White Chocolate CookiesMy Profile

  4. The recipe is awesome, the spices are quite balanced as well


  1. […] used this recipe for the bread and I made no changes to it other than adding a teaspoon of vanilla.  Because I […]

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