Pumpkin Bread With Chai Icing

You know when something just tastes like your grandma made it? This pumpkin bread tastes like that. It’t just so warm and comforting! It is a must-bake for this fall. I guarantee you’ve never had a more moist pumpkin bread!

The bread part of this recipe is adapted from Jenna at Butternut Bakery’s recipe for pumpkin bread. She did such a good job with this ultra moist bread that I just had to put my own spin on it!

So, there are three parts to this recipe, but don’t worry, they’re short and sweet! First, the bread, then the streusel, and last but not least, the chai icing! Let’s break it all down.

FOR THE PUMPKIN BREAD

Here’s what you’ll need:

• pumpkin puree
• brown sugar
• granulated sugar
• vegetable oil
• eggs
• milk
• vanilla extract
• all-purpose flour
• baking soda
• pumpkin pie spice (click for my homemade pumpkin pie spice recipe that saves you money!)

First, you have to combine all the dry ingredients (not the sugars though): flour, baking soda, and pumpkin pie spice. Just use a small bowl and whisk them all together!

Next, in a larger bowl, combine all the wet ingredients: pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, milk, and vanilla extract. First, whisk together the sugars with the pumpkin puree, and vegetable oil. Once that’s combined, add the eggs and vanilla, and milk. Lastly, gradually add in the dry ingredients, mixing as you add little by little.

Make sure you line the loaf pan with a strip of parchment paper that hangs over the sides, so you can easily remove the bread when it’s ready. Since there will be a streusel topping, you don’t want to be turning this bread upside-down while trying to remove it from the pan- that will ruin the topping! Just grease the pan so the parchment sticks to the bottom, and tear off a piece of parchment long enough so that there is overhang on either side of the pan (width-wise) for you to grab on to either side and lift out the loaf.

Just pour the batter in the pan, top with the streusel, and pop it in the oven! Now, speaking of streusel…

FOR THE STREUSEL

This streusel totally takes the pumpkin bread to the next level. Pumpkin bread is obviously delicious, but sometimes can feel boring, like it’s missing something. Thats where this streusel comes in: it adds in a little more pumpkin spice flavor, and a fun crunchy texture! It is also perfect for soaking up our chai icing!!!

Here’s what you’ll need:

• brown sugar
• granulated sugar
• all-purpose flour
• pumpkin pie spice
• cold butter

Combine everything but the butter in a small bowl, and then cut the cold butter into small pieces and add it into the dry ingredients. Using your hands, some forks, or a pastry blender, combine the butter until it turns into a sandy-ish mixture with pretty much uniform clumps. You don’t want it to become a dough.

Sprinkle the streusel on top of the pumpkin bread right before it goes into the oven. I used my hands to sprinkle it on so I had more control. Completely cover the entire top of the bread and pop it in the oven!

FOR THE CHAI ICING

If you’re a fall fiend like me, you probably already know that chai and pumpkin are the ultimate dynamic duo when it comes to fall treats. Chai isn’t necessarily a ~ traditional ~ fall flavor, but all those warm spices pair so well with the flavors of everything we bake this time of year.

While the bread is baking, you can make the chai icing.

Here’s what you’ll need:

• powdered sugar
• milk
• ground cinnamon
• ground cardamom
• ground cloves
• ground ginger
• vanilla extract

This part is easy- just add everything into a bowl and whisk together! You can adjust the consistency of the icing to your preference by adding more or less milk, if you want.

When the bread comes out of the oven, drizzle the icing on top!

HOW IS THIS BREAD SO MOIST?

Thanks to a combination of pumpkin puree, brown sugar, and vegetable oil, this will be the most moist pumpkin bread you’ve ever made! It will also stay moist for a few days- if it isn’t gone by then ;)

HOW TO BAKE PUMPKIN BREAD

This bread is baked at 325°F, for 75 minutes. Keep an eye on it- you’ll know when it’s done when you see that nice domed top, and you can check if it’s done in the middle by inserting a toothpick and it comes out with a few moist crumbs or clean.

Pumpkin Bread With Chai Icing

This pumpkin bread is as moist as it can be, complete with a crunchy streusel and a chai spiced icing on top! Slice yourself a piece and cuddle up on the couch with a big cozy blanket and a cup of coffee. It’s all your fall dreams come true!

Streusel

• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/2 tsp pumpkin pie spice
• 1/4 cup cold unsalted butter (cut into small pieces)

Pumpkin Bread

• 1 15 oz can pumpkin puree
• 1/2 cup brown sugar
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tbsp pumpkin pie spice

Chai Icing

• 1/2 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 tsp vanilla extract

1. Preheat oven to 325°F.

Streusel

1. In a medium bowl, combine brown sugar, granulated sugar, flour, and pumpkin pie spice.
2. Add the pieces of butter into the bowl and use your hands, forks, or a pastry blender to cut the butter into the mixture until you get a sand-like texture with uniform clumps. Do not mix it into a cohesive dough.

Pumpkin Bread

1. In a small bowl, combine dry ingredients: flour, baking soda, and pumpkin pie spice.
2. In a large bowl, combine wet ingredients: pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, milk, and vanilla extract. First, whisk together the sugars with the pumpkin puree and vegetable oil. Once that’s combined, add the eggs, vanilla, and milk. Lastly, gradually add in the dry ingredients, mixing as you add little by little.
3. Transfer the batter to prepared parchment-lined pan and top with the streusel, so that the entire top of the bread is covered.
4. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (or clean).
5. Let the bread cool in the pan.

Chai Icing

1. In a small bowl, combine powdered sugar, milk, vanilla, and spices. Whisk together until there are no clumps.
2. Once the bread is out of the oven, pour the icing on top of the loaf.
3. Let the bread cool in the pan for about 25 minutes, then remove from the pan, slice, and enjoy!

Breads, Breakfast, Snack

bread, fall, fall baking, pumpkin, pumpkin spice