Chai Spiced Pumpkin Bread

Name: Chai Spiced Pumpkin Bread
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Ingredients: 1/2 cup canola oil (plus more for greasing pan); 3/4 cup sugar; 3/4 cup brown sugar; 2 large eggs; 1 cup canned pumpkin puree ((about half a can)); 1/2 cup Chai Tea Latte Concentrate ((such as Oregon Chai)); 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon; 1 teaspoon pumpkin pie spice; 1 teaspoon kosher salt; 1 2/3 cups all-purpose flour

Published September 27, 2018. Last updated October 2, 2024 By Elizabeth Lindemann / This post may contain affiliate links.

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5 from 12 votes

This is a sponsored conversation written by me on behalf of Oregon Chai®. The opinions and text are all mine.

This Chai Spiced Pumpkin Bread is SUPER moist and packed with warm fall spices. It’s made with chai tea latte concentrate in the batter to make it extra yummy! It’s the best pumpkin bread I’ve ever made.

In fact, it’s so nice, I made it twice. Literally, it’s in the oven right now baking because I couldn’t bear to sit here and write this post knowing that the original loaf was all gone.

Here are the things I love about this recipe.

It will make your house smell AMAZING whilst it bakes.
It’s SUPER moist, thanks to a special trick that I’ll get to in a bit.
Each loaf uses a half a can of pumpkin, meaning you can use the WHOLE CAN to make two loaves and not have any extra pumpkin lingering around in your fridge threatening to go bad.
It has warm, rich flavors from both the chai tea latte concentrate and the addition of brown sugar.
And speaking of brown sugar- adding brown sugar helps create the most crispy, sugary crust on the top.

First, let’s talk about the chai tea latte concentrate used in this pumpkin bread. Because I’m about to literally put it in ALL my fall baked goods.

Most pumpkin bread recipes require that you add water to the batter. Instead, I used Oregon Chai® Tea Latte Concentrate to help thin out the batter AND add a ton of concentrated spices and sweetness to the mix.

And now that I’ve BAKED with the stuff, I don’t think I’m going to stop! It would be awesome added to pumpkin pancake batter, banana bread, muffins, GINGERBREAD… oh boy.

Back to the pumpkin bread.

And back to the trick to keeping it extra moist.

Are you ready?

It’s super simple. Use oil, not butter. That’s it! It’s a tip I picked up from Cook’s Illustrated. They tested baking a cake with olive oil and with butter, and found that butter was dryer after one day, whereas the olive oil cake stayed moist.

The reason?

Butter solidifies at room temperature; olive oil does not. This will help make the cake, or in this case pumpkin bread, seem more moist even after days out at room temperature. Voila!

I used canola oil for this because of its neutral taste, but olive oil would also work.

But while we’re on the topic of butter, I do recommend serving this pumpkin bread warm, spread with a generous amount of salted butter. Yum yum yum.

Or if you want to get real fancy, you could serve it with whipped cream and a sprinkle of cinnamon!

I think this would be delicious with some grated orange zest mixed into the batter. Or maybe a compound butter made with orange zest!

And it’s great for an indulgent breakfast (maybe with a chai latte!) or for dessert.

Finally, I recommend using a glass loaf pan. A dark colored loaf pan will retain heat more and may cause the bread to overcook on the outside. Just make sure you grease it really well and allow it to cool for at least 10 minutes before removing it, otherwise you run the risk of it sticking or falling apart.

You can keep this pumpkin bread at room temperature in an airtight container for up to 5 days.

For an extra boost of flavor, try making your own pumpkin pie spice mix.

And be sure to check out this recipe for Ultra-Moist Healthy Banana Bread!

Other Pumpkin Recipes

Here’s the printable recipe for Chai Spiced Pumpkin Bread! Happy baking!