I hope you all had a great weekend! Mine was LAZY!!! I had one rip-roaring night out and the rest of the weekend I logged major hours on the couch. Oh, and if you follow me on Insta-stories you will know I did accomplish one very productive cleaning out of my bathroom which I probably could have submitted to Hoarders!
I also did a little comfort baking, as we have officially passed over into Fall. But, Murphys Law- after a few weeks of very Autumny weather in which I even started hauling my Summer clothes down to the basement, we are about to have a weather that is going to hit 80 this week!
But the warm sunny weather aside, Fall HAS arrived and Pumpkin season is here folks. I mean, if you haven’t already noticed that there is like pumpkin spice everything everywhere. But instead of piling on with Pumpkin Spice, I went in a different direction and combine my favorite pumpkin bread recipe with chai spices. I am not mad about it either.
The cardamom is the secret weapon to having this whole recipe come together and gives it that distinctive “chai flavor” that is so delicious and unique.
By the way, I think we all understand that “bread” is a loose term. On its own its definitely bread (although a sweet one)- but with the glaze, I believe we have crossed over into cake territory- but that’s ok by me! I am going to enjoy a nice big slab with some of this!
- Pumpkin Chai Bread:
- 2 ½ cups Gluten Free All-Purpose Flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons xanthum gum
- 1 tablespoon cinnamon
- 2 teaspoons cardamom
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 1 teaspoon kosher salt
- 1 ½ cups pumpkin puree
- 1 teaspoon vanilla
- ½ cup coconut oil, melted
- ½ cup unsweetened coconut milk
- Vanilla Chai Glaze:
- 1 cup powdered sugar
- ¼ teaspoon cardamom
- ¼ teaspoon cinnamon
- 1 tablespoon vanilla paste (or extract)
- 1-2 tablespoons unsweetened coconut milk
- Preheat the oven to 350 degrees and spray a loaf pan with coconut oil.
- In the bowl of a standing mixer, fitted with a whisk attachment, combine the dry ingredients .
- Add the pumpkin puree, vanilla, coconut oil and milk and mix until well combined.
- Transfer the batter to the prepared loaf pan and bake 60 minutes at 350 degrees.
- Let cool to room temperature before turning out of the pan.
- In a bowl whisk together the powdered sugar, spices, vanilla and coconut milk until smooth but still thick. Drizzle the glaze over the top, slice and serve.
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This is so perfect for holiday brunch! You had me at vanilla chai glaze!
I added all ingredients but didn’t see anything about an amount for the hot water so I left out. Hope it turns out.
Gahhh!!! Thank you Teri- typo- it should have said milk. THANKS!!!
I’m not mad about summer ending if it means I get to make fall recipes like this one!
I’ll choose chai spice over pumpkin spice any day! And lazy days on the coach. 😉 YUM!
What I’d do for a slice right now!! Looks and sounds amazing Heather!
Yup, we’re having a crazy rush of hot weather here, too! I’m enjoying it. But definitely also want to do some Fall baking. Guess I have to wait another week! Love chai flavored everything this time of year. This bread looks amazing!
That glaze is everything!
This bread will warm you from the inside out!
There is like pumpkin spice everything everywhere!!! Great recipe!
This sounds amazing!! I can’t wait to make it! How much vanilla do we add to the bread mixture? I only see 1T for the glaze. Thank you!!
1 teaspoon! thank you so much Alia!
Needed to make this the other day but also had to change things up for our lifestyle. Here is the scoop! I made this using Gluten Free Girl’s Grainfree blend and 1/2 cup coconut sugar with 1/2 cup Swerve for the sugar. Added a hint of pepper, cause it’s masala chai for me and accidently left out the vanilla. Also used the whole can of pumpkin because who needs a 1/4 cup of pumpkin hanging around? This was wonderfully moist and spicy! Thank you so much for sharing all of these wonderful recipes!
Also, don’t mess with the glaze!!! Swerve, if you choose to use it doesn’t keep its shape and reverts to a liquid after its initial solidifying…..so a little bit of powder sugar will not kill me if everything else is good for me!
Just made this tonight and it was delicious! Will definitely be making this again.
Thank you so much!!
This is by far my favorite pumpkin bread recipe!! So moist and flavorful. Do you think the AP flour could be subbed for whole wheat?
Yes! definitely Chelsea!
This is the first recipe I’ve tried from you and I was so excited! But it came out really chewy and gummy on the inside (the outside was good). Is it because it’s gluten free? I’ve never baked with xantham gum before either. Either way I’m not sure what do do with this 🙁
Hi Kim, I would love to help troubleshoot if you can give me some more information? It sounds like maybe it is underbaked? I would also be curious about what type of gluten-free flour you used and if it already had xanthum gum as part of the blend (and then you added the amount called for in the recipe?) But it should not be chewy and gummy on the inside- it should be very similar to “normal” pumpkin bread.