Make this Delicious Pumpkin Chai Bread in One Bowl!
This one bowl pumpkin chai bread recipe is easy, delicious, and only takes a tiny bit of prep work! The bread is moist, filling, and full of warm autumn spices. It’s the perfect companion to a cup of coffee, afternoon tea, or a simple frosting for a treat!
One of my favorite things about fall is the beginning of baking season in our home. I love how the kitchen smells of cinnamon and spice and how my kids enjoy measuring and pouring and stirring beside me. I love watching them watch the timer and feeling their excitement when our finished product comes together, fresh and warm from the oven!
Fall baking is one of our favorite traditions, and pumpkin bread is a fall staple! This one bowl pumpkin chai bread is a family favorite and one we often take to gatherings or for host gifts.
What is pumpkin chai bread?
While you can’t go wrong with pumpkin bread in the fall (especially with a cup of good coffee), this one is a little different. Unlike most other pumpkin bread recipes, this one is rich in texture and spice.
Pumpkin Chai Bread is a delightful fusion of fall flavors that combines the rich, earthy taste of pumpkin with the warm, spiced notes of chai. This moist and aromatic quick bread combines pumpkin purée, cozy spices like cinnamon, cardamom, and ginger, and a hint of sweetness from maple syrup.
This bread captures the essence of the season in every bite. Whether you’re a pumpkin lover or a chai enthusiast, this bread is a must-try for savoring the cozy vibes of fall.
It also pairs so well with a homemade chai latte using our simple, delicious chai concentrate!
Why make this one bowl pumpkin bread?
Why settle for plain pumpkin bread when you can add chai spices, pumpkin seeds, oats, or pecans?! What I love most about this recipe is that we can easily change the additions to whatever we desire (or have in the pantry!). I love that it is customizable and only uses one bowl!
- The recipe is easily adaptable for whatever add-ins you like: nuts, seeds, oats, chocolate chips, even pieces of candied ginger.
- You only need one bowl for mixing. That means less clean up!
- The bread is a crowd pleaser that we often take to gatherings or give as a gift. Everyone loves it!
- This recipe is a healthier option for seasonal bread. It provides spice and fiber, which are needed in the fall and winter months!
One Bowl Pumpkin Chai Bread Ingredients
- Flour: You can use all-purpose, Einkorn, or Kamut flour. I’ve even used the gluten-free flour blend from Bob’s Red Mill.
- Almond meal: This is simply ground almonds. You can omit this and add extra all-purpose flour, but I love the texture and depth of flavor that it adds.
- Rolled oats: I like the sprouted, organic ones that we get at Costco or Thrive Market. Sprouted grains are more easy for the body to digest! You can use whatever oats you have, just make sure they are not quick oats or steel cut oats. I’ve even made this recipe with gluten-free rolled oats.
- Cinnamon: a fall must!
- Chai spices: A blend of ground cinnamon, cardamom, ginger, allspice, and cloves gives a distinct warm, chai flavor. Alternatively, you can substitute the total amount with pumpkin pie spice.
- Baking soda: This acts as a leavening agent to help the bread rise.
- Salt
- Milk: You can use regular milk or non-dairy milk.
- Brown sugar
- Maple syrup or honey: I have used both or a mixture of the two!
- Pumpkin puree: Make sure you get pumpkin puree or canned pumpkin – not pumpkin pie mix. We usually get ours from Thrive Market or Azure Standard.
- Coconut oil: You can use any light tasting oil you like. Avocado oil works too!
- Eggs: You can make with flax eggs (and non-dairy milk) for a vegan option.
Pumpkin bread variations
- Make a more traditional pumpkin bread by substituting the chai spices for pumpkin pie spice.
- Add a little sweetness with chocolate chips.
- Try a sourdough version for more health benefits and easier digestion.
- Easily make a vegan version with a flax egg and milk of choice.
I hope you enjoy this One Bowl Pumpkin Chai Bread recipe!
One Bowl Pumpkin Chai Bread
Ingredients
- 2 large eggs
- 1/4 cup coconut oil
- 1/4 cup maple syrup or honey
- 1 cup pumpkin puree
- 2/3 cup packed brown sugar
- 1/2 tsp sea salt
- 2 tsp baking soda
- 1 Tablespoon ground cardamom
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1/2 cup milk
- 1 cup rolled oats
- 1/2 cup almond meal
- 1&1/4 cup flour
- Up to 1 cup add-ins: pecans, extra oats, pumpkin seeds, walnuts, and/or chocolate chips
Instructions
- Preheat the oven to 375 degrees, and lightly spray a loaf pan or line a loaf pan with parchment paper.
- In a medium to large bowl, combine the eggs, pumpkin puree, maple syrup, and melted coconut oil. Whisk well to combine.
- Next, add the brown sugar, baking soda, salt, cinnamon, and all the spices to the bowl, and whisk until well combined.
- Add the milk to the bowl, and whisk again.
- Then, add in the almond meal and flour, and stir well so there are no clumps. Then fold in the rolled oats until just combined. If adding chocolate chips, fold them in now instead of putting them on top of the bread.
- Pour the bread mixture into the oiled loaf pan and top with nuts, oats, etc. if desired. We like raw pepitas, walnuts, pecans -- anything you choose!
- Bake for 45-50 minutes or until the bread is a deep golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let the bread sit in pan for about 20 minutes to cool. Then gently transfer the bread to a cooling rack or to a plate to cool completely.
- Let cool completely before slicing, preferably several hours. Otherwise, it can be a bit crumbly.
- Once cooled, store in a glass air-tight container at room temperature to maintain freshness. You can also freeze the cooked, cooled bread for up to one month! I’d place it in the fridge overnight before freezing and wrap in parchment or butcher’s paper before placing in freezer container.
Notes
- To make this recipe gluten-free, make sure to use gluten-free rolled oats and substitue all-purpose flour for Bob's Red Mill 1:1 Gluten-Free Baking Flour.
- To make this recipe vegan, use maple syrup, flax eggs, and non-dairy milk.
- You can also make these as muffins! As written, this recipe will make about 18 medium-large muffins or 24 smaller ones.
- If you don't have pumpkin pie spice, make your own mix (recipe above!) and use 2 tsp of the mix in place of the pumpkin pie spice.
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