Sweet maple syrup and warming chai spices are the perfect couple in this incredibly soft maple pumpkin bread that’s sure to become a favorite this fall!

Welcome to the momentous yearly occasion which is the FIRST loaf of pumpkin bread of the year!
Always an exciting day that typically ends with way too much pumpkin bread being consumed. It’s tradition!!
In years past, I’ve definitely jumped the gun on pumpkin season and pushed a loaf in your face in August. Sooo I’m doing pretty good waiting til September 10th this year. ?

And is it ever a loaf of pumpkin bread worth WAITING FOR. We’re pulling in the mighty forces of chai + maple to take this fall goodness up a notch.
The result? A moist + soft as heck loaf of pumpkin bread just brimming with warm chai spices and sweet, flavorful maple syrup.
It would almost be a crime to have your cup of morning coffee/tea WITHOUT a thick slice of this maple pumpkin bread masterpiece.

Let’s walk through baking this chai spice maple pumpkin bread!
It’s really just quick bread 101 here for whipping up the pumpkin batter. >>
- We’ve got a whole heaping cup pumpkin puree + 1/3 cup Greek yogurt that contribute to most of this bread’s fantastic soft texture Then just typical quick bread things like melted butter, eggs, etc.
- Light brown sugar, maple syrup, vanilla, and a homemade chai spice mix are where we’re getting our killer fall flavors from. The result is one perfectly sweet ‘n’ spiced loaf.
- From there it’s just typical dry ingredients including flour, baking soda + powder, + a pinch of salt.
The batter for this pumpkin bread LITERALLY mixes up in about 5 minutes it’s so simple. Get ready to swoon from the amazing fall smells while it bakes….
Speaking of glaze (we weren’t, but hey, now that ya mention it….) The glaze for this pumpkin bread is going to consist of powdered sugar, a little more maple syrup, and a few splashes of milk.

You’re going to have quite a bit of glaze, but that’s cool cause we’re drizzling ALL of it in totally unnecessary amounts all over this gorgeous loaf.
I mean, LOOK at that glorious stack up there. ^^ the fall treats temptation is really freaking real.
Best of luck not consuming half of this loaf within minutes. And if you don’t weeeell….send me over some of that willpower. ?

Check out these other incredible pumpkin bread recipes next!
Chai Spice Maple Pumpkin Bread
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Ingredients
Bread
- 1/4 cup butter, melted
- 1 cup pumpkin puree
- 1/3 cup Greek yogurt
- 2 large eggs
- 1/2 cup light brown sugar (or coconut sugar)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Maple Glaze
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- 1-2 teaspoons milk
Instructions
Pumpkin Bread
- Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper, letting it hang over the sides. Set aside.
- In a large bowl. whisk melted butter, pumpkin, yogurt, eggs, sugar, maple syrup, and vanilla until smooth. In separate bowl, combine flour, baking soda, baking powder, salt, and spices. Fold flour mixture into liquid until batter is just combined. Scrape batter into prepared pan and gently smooth top.
- Bake bread at 350F 45-50 minutes or until a toothpick inserted in middle comes out clean. Cool bread completely on a wire cooling rack.
Maple Glaze
- In a small bowl, whisk powdered sugar, syrup, and just enough milk to give glaze drizzling consistency. Pour glaze over pumpkin bread and let stand 10 minutes before slicing and serving. Enjoy!
Sabrina says
a nice version of pumpkin bread, thank you, love the chai, very nice!
Lena says
Love it 🥰
Margie says
Just made this recipe today and used Bob’s Red Mill gluten free flour. Turned out great! Thanks for the recipe.
Sarah says
So awesome that you were able to make it gluten free! Thanks for reporting back, Margie. 🙂
pumpkingirl says
How do you store this with the glaze? Wanted to make the day before to bring to my dad’s celebration of life. Thank you.
Sarah says
Hi there! I would recommend storing this bread overnight unglazed in an airtight container, then drizzling glaze over top just before you’re ready to slice and serve it.
Denise says
Hi, do I have to grease the pan with the parchment?
Thank you
Sarah says
Nope, just the parchment is good! 🙂
Taylor says
Can the cardamom be substituted?
Sarah says
Hi Taylor – you can leave the cardamom out entirely or add a little bit extra of the other spices. 🙂
Sheilah says
I have chai spice in a mix could I substitute that? And what say- use two teaspoons of it instead of the cinnamon and spices below that?
Sarah says
That would work fine! Yes, you would want to use about 2 teaspoons of the mix in place of the spices the recipe calls for. 🙂
Just says
I’m getting ready to make this a.m. I using plain yogurt or vanilla?
Sarah says
Either plain or vanilla yogurt will work!
Pamela says
Can I make the mix the night before and bake it in the morning?
Sarah says
Yes that should work fine! Just be aware you may need to increase the bake time a bit.
Brooke says
Do you think I could substitute sour cream for the Greek yogurt? I just don’t have any yogurt on hand and want to try this recipe right now! Haha
Sarah says
Hi Brooke – yes, sour cream would be a fine substitute!
Tessa Acevedo says
This was divine!! Making another for my friends this week!
Sarah says
Fantastic to hear, Tessa! 🙂 Enjoy!
Macey says
This was absolutely amazing!! Super moist and the perfect amount of sweetness.