Description

A moist and tender pumpkin loaf infused with warm chai spices, sweetened naturally with maple syrup, and topped with a rich maple glaze. Perfect for cozy autumn mornings, brunch gatherings, or as a comforting snack with a cup of tea or coffee.

Ingredients

Scale

For the Bread:

1/4 cup (60 g) butter, melted
1 cup (240 g) canned pumpkin puree
1/3 cup (80 g) Greek yogurt
2 large eggs
1/2 cup (100 g) light brown sugar or coconut sugar
1/4 cup (60 ml) maple syrup
1 tsp (5 ml) vanilla extract
1 1/2 cups (190 g) all-purpose flour
1 tsp (5 g) baking soda
1/2 tsp (2.5 g) baking powder
1/2 tsp (3 g) salt
1/2 tsp (1.5 g) ground cinnamon
1/2 tsp (1.5 g) ground cardamom
1/2 tsp (1.5 g) ground ginger
1/4 tsp (0.5 g) ground allspice
1/4 tsp (0.5 g) ground cloves

For the Maple Glaze:

1/2 cup (60 g) powdered sugar
2 tbsp (30 ml) maple syrup
1–2 tsp (5–10 ml) milk

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Instructions

Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.
In a large bowl, whisk together melted butter, pumpkin puree, Greek yogurt, eggs, sugar, maple syrup, and vanilla until smooth.
In another bowl, whisk flour, baking soda, baking powder, salt, and all spices.
Fold dry ingredients into wet ingredients until just combined—avoid overmixing.
Pour batter into the prepared pan, smooth the top, and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the loaf to cool completely on a wire rack.
For the glaze, whisk powdered sugar, maple syrup, and milk until smooth and drizzly. Pour over cooled loaf and let set for 10 minutes before slicing.

Notes

Fresh spices make the flavor more vibrant.

Sour cream can replace Greek yogurt.

Cooling completely before slicing prevents a gummy texture.

For extra garnish, sprinkle chopped pecans or pepitas on the glaze.

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Category: Bread / Dessert
Method: Baking
Cuisine: American