Pumpkin Loaf with Spiced Chai Icing
Cozy pumpkin loaf baked at 325F with chai-spiced icing. Easy, uses an 8-inch pan, 60-70 min. Tips for swaps, storage, and doneness.
Pumpkin Spice + Chai is the duo we can't stop reaching for this baking season. Try this Pumpkin Loaf with Spiced Chai Icing for your next weekend baking project. It's cozy, warm, and so easy to make.
Yield: 1 loaf
- This easy loaf bakes at 325F for 60 to 70 minutes in an 8-inch pan and is finished with a chai-spiced powdered sugar icing.
- Use canned pumpkin puree as directed or swap with cooked, well-drained fresh pumpkin. Sprinkle pumpkin spice sugar before baking for extra crunch.
- Adjust flour, pan size, or baking time as needed. Store at room temperature for a few days or freeze wrapped for longer storage.
Spices
Featured in this Recipe
Preparation Instructions:
Preheat oven to 325F. Beat butter and sugar until smooth. Add egg, and beat for a few more minutes. Add pumpkin puree and combine.
Add flour, salt, baking soda, baking powder, and Pumpkin Spice. Mix well until combined. Add batter to a greased loaf pan. Sprinkle with Pumpkin Spice Sugar before baking.
Bake for 60-70 minutes.
To make icing: Whisk together powdered sugar, milk, Chai Spices, and Vanilla Extract. Drizzle over Pumpkin Loaf.
thespicehouse.com
More About This Recipe
We recommend using an 8 inch loaf pan for this recipe.
Frequently Asked Questions
How do I know when the loaf is done?
Insert a toothpick into the center. The loaf is done when the toothpick comes out clean or with just a few moist crumbs. You can also check the internal temperature with an instant-read thermometer; quick breads are usually done around 200 to 205 F.
Can I use fresh pumpkin instead of canned puree?
Yes. Roast or steam firm pumpkin, puree it, and drain any excess liquid. Measure to match the canned amount. Fresh pumpkin can be a bit wetter, so make sure it is well strained before adding.
What if I only have a different sized loaf pan?
An 8-inch pan is recommended. If you use a 9x5 or larger pan the batter will be thinner and bake faster. Start checking for doneness 10 to 15 minutes earlier. For smaller pans or mini loaves, reduce bake time accordingly and watch closely.
How can I make pumpkin spice and chai spice at home?
Pumpkin spice: mix 1 tablespoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves. Chai spice for the icing: blend 1 teaspoon ground cinnamon, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground ginger, and a tiny pinch of ground cloves and black pepper. Adjust to taste.
Can I make the loaf ahead or freeze it?
Yes. Baked loaf: cool completely, wrap tightly, and freeze up to 2 to 3 months. Thaw overnight in the fridge or at room temperature. You can also freeze individual slices for quick thawing.
How do I adjust sweetness or make this dairy-free?
To reduce sweetness, cut the white sugar slightly or use all brown sugar for a deeper flavor. For dairy-free, swap the butter for a vegan butter or neutral oil and use plant milk in the icing.
Can I make muffins or mini loaves from this batter?
Yes. For muffins, fill tins about two thirds full and bake 18 to 22 minutes. Mini loaves usually take about 25 to 35 minutes. Check doneness with a toothpick.
How should I store and reheat slices with the icing?
Store the loaf covered at room temperature for up to 3 days or in the fridge up to a week. Reheat slices briefly in the microwave for 10 to 20 seconds or warm in a 300 F oven for 8 to 12 minutes. Add the icing after reheating if you prefer it fresh and glossy.
How do I know when the loaf is done?
Insert a toothpick into the center. The loaf is done when the toothpick comes out clean or with just a few moist crumbs. You can also check the internal temperature with an instant-read thermometer; quick breads are usually done around 200 to 205 F.
Can I use fresh pumpkin instead of canned puree?
Yes. Roast or steam firm pumpkin, puree it, and drain any excess liquid. Measure to match the canned amount. Fresh pumpkin can be a bit wetter, so make sure it is well strained before adding.
What if I only have a different sized loaf pan?
An 8-inch pan is recommended. If you use a 9x5 or larger pan the batter will be thinner and bake faster. Start checking for doneness 10 to 15 minutes earlier. For smaller pans or mini loaves, reduce bake time accordingly and watch closely.
How can I make pumpkin spice and chai spice at home?
Pumpkin spice: mix 1 tablespoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves. Chai spice for the icing: blend 1 teaspoon ground cinnamon, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground ginger, and a tiny pinch of ground cloves and black pepper. Adjust to taste.
Can I make the loaf ahead or freeze it?
Yes. Baked loaf: cool completely, wrap tightly, and freeze up to 2 to 3 months. Thaw overnight in the fridge or at room temperature. You can also freeze individual slices for quick thawing.
How do I adjust sweetness or make this dairy-free?
To reduce sweetness, cut the white sugar slightly or use all brown sugar for a deeper flavor. For dairy-free, swap the butter for a vegan butter or neutral oil and use plant milk in the icing.
Can I make muffins or mini loaves from this batter?
Yes. For muffins, fill tins about two thirds full and bake 18 to 22 minutes. Mini loaves usually take about 25 to 35 minutes. Check doneness with a toothpick.
How should I store and reheat slices with the icing?
Store the loaf covered at room temperature for up to 3 days or in the fridge up to a week. Reheat slices briefly in the microwave for 10 to 20 seconds or warm in a 300 F oven for 8 to 12 minutes. Add the icing after reheating if you prefer it fresh and glossy.
Comments