Pumpkin Chai Tea Loaf

Pumpkin Chai Tea Loaf ~ If you love all things pumpkin and enjoy your chai tea latte, here’s a great marriage of flavors sure to please those fall cravings!

Pumpkin Chai Tea Loaf ~ If you love all things pumpkin and enjoy your chai tea latte, here's a great marriage of flavors sure to please those fall cravings!A few weeks back a colleague and I were discussing the fall treats of Pumpkin This and Pumpkin That when the conversation turned to autumn-inspired drinks. While I love the veritable fan favorite of the PSL, I actually enjoy a chai tea latte juuuust a little bit more – and I think its flavor goes just as well with the spirit of the season. It can hold its own next to pumpkin, but it is a flavor often overlooked in the midst of orange gourd mania.

After I told my colleague of my love for chai tea, she mentioned how the barista at her favorite java shop offered her a pumpkin chai tea latte a few weeks ago; she had nothing but raves over this hybrid fall concoction, which triggered the little light bulb in my head. “How about a Pumpkin Chai Tea Loaf to enjoy that flavor in non-beverage form?”

Pumpkin Chai Tea LoafFor those unfamiliar with chai seasoning, cardamon, cloves, ginger, allspice, cinnamon and a hint of nutmeg are the spices that give it its unmistakable flavor and aroma. Since most of the spices in chai tea are the same complementary flavors used to enhance pumpkin, the marriage of these two dynamic tastes works exceptionally well.

Pumpkin Chai Tea LoafBeing the lover of chai tea that I am, I already had the loose version on hand, which was perfect for my baking experiment. Since I was using real tea and not just spices, I needed to grind the tea down to a smoother consistency; no one wants to be picking tea out of their teeth, so definitely don’t skip this step. My coffee grinder was perfect for this purpose and ground everything down to a consistent, powdery texture. I also love baked items spiced with cinnamon, nutmeg and ginger so I added those three separately in addition to what was included in the tea, just to make sure I tasted those over the other flavorings. I’m not a huge fan of cloves (not even with ham), so I didn’t add any more than what was used in the tea. Feel free to use more cloves or to use more of the other complementary spices if you prefer – my combination of spices is how I personalized it but be creative!

Pumpkin Chai Tea LoafThe aroma while these loaves were baking was incredible. It was the perfect fusion of my beloved tea and pumpkin; familiar but different. Even my girls thought this loaf was fantastic – to the point that I had to hide it from them!

I brought a slice to my colleague who was my original inspiration for this recipe and she raved as well. With such positive feedback and the ease of this recipe, I’m eager to make more Pumpkin Chai Tea Loaf before all things pumpkin go, “POOF!” just like Cinderella’s carriage.


Pumpkin Chai Tea Loaf

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 10 minutes

Yield: 12 slices

Pumpkin Chai Tea Loaf

Bake in one larger loaf pan or divide between two smaller loaf pans.


  • 1-1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1 tbsp. loose chai tea
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1-1/4 c. pumpkin puree (not pie filling)
  • 1/2 c. oil (canola or vegetable)
  • 2 large eggs
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 2 tsp. vanilla extract


  1. Preheat oven to 350º F and grease (or line with parchment) a standard loaf pan or two mini loaf pans.
  2. Combine loose chai tea, cinnamon, nutmeg and ginger in a grinder (I used my coffee grinder). Grind spices until smooth, when larger pieces of spices and tea are no longer visible.
  3. In a large bowl, whisk flour, baking powder, baking soda, salt, and spice mixture; set aside.
  4. In a medium bowl, gently beat pumpkin, oil, eggs, sugars, and vanilla. Make a well in the center of the dry ingredients and pour the pumpkin mixture in the well. Stir just until combined (do not overmix) and transfer to prepared loaf pan.
  5. Bake in the center of the oven for about 1 hour, or until a toothpick inserted in the middle of the loaf comes out clean. Allow to cool in the pan for 10 minutes and then transfer to a wire rack. Allow to cool completely before slicing.
  6. Store in an airtight container at room temperature.

Pumpkin Chai Tea Loaf ~ If you love all things pumpkin and enjoy your chai tea latte, here's a great marriage of flavors sure to please those fall cravings!

Here are some other loaf recipes that are great with the cooler weather and are perfect on cozy weekend mornings …

 Carrot Apple Bread
Carrot Apple Bread

Streusel Topped Pumpkin Bread
Streusel Topped Pumpkin Bread | Who Needs A Cape?

White Chocolate Cranberry Orange Bread
White Chocolate Cranberry Orange Bread

Guide to Lazy (but amazing) Cleaning
Pumpkin Frozen Treat


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