This Pumpkin Chai Bread with Brown Butter and Cinnamon Crunch Top is the cozy autumn recipe you’ll want to bake on repeat. Made with the entire can of pumpkin puree, nutty brown butter, warm chai spices, and topped with a crunchy cinnamon streusel, this loaf is soft, moist, and bakery-quality. Try these other fall-inspired recipes for that warm autumn smell: Brown Butter Apple Fritter Bread or Brown Butter Pumpkin Coffee Cake.
pumpkin chai bread.
Unlike many overly sweet pumpkin breads, this recipe has a balanced sweetness — the pumpkin shines, the chai spice warms, and the crunchy topping ties it all together. You can even drizzle in more maple syrup if you prefer extra sweetness.
Perfect for fall mornings, holiday brunches, or as a homemade gift, this bread will make your kitchen smell like autumn magic.
Ingredient Highlights
Pumpkin Purée (15 oz can) → We use the whole can for maximum flavor, color, and moisture. No leftover pumpkin sitting in your fridge!
Brown Butter (113 g / ½ cup) → Toasted butter adds nutty, caramel-like depth, complementing pumpkin and spice.
Maple Syrup (¼–⅓ cup) → More than just sweetener, maple syrup enhances pumpkin’s earthiness, rounding out the spices with warm fall flavor. If you want it sweeter, add the full ⅓ cup.
Brown Sugar → Moist, molasses-rich sweetness that pairs perfectly with pumpkin.
Chai Spices (cinnamon, cardamom, ginger, nutmeg, cloves) → Inspired by masala chai, these spices make pumpkin taste bold and aromatic.
Ground Black Pepper (pinch, optional) → Finely ground only, not coarse. Adds a whisper of chai “sparkle” and warmth without smokiness. Skip if you prefer a milder loaf.
Cinnamon Crunch Topping → Adds a sweet, crunchy layer that balances the soft, moist crumb inside.
Step-by-Step Instructions to make Pumpkin Chai Bread
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
Brown butter: Cook butter over medium heat until golden with nutty aroma (5–7 minutes). Pour into a bowl, scraping browned bits. Let cool slightly
Make topping: Stir sugars, cinnamon, salt, flour, and melted butter until crumbly. Set aside.
Mix wet: In a large bowl, whisk browned butter, brown sugar, maple syrup, eggs, vanilla, and pumpkin until smooth.
Mix dry: In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices (including pepper if using).
Combine: Fold dry into wet until just combined (do not overmix). Batter will be thick.
Bake: Spread into pan, top with cinnamon crunch. Bake 55–65 minutes, until a toothpick comes out with moist crumbs.
Cool: Rest in pan 15–20 minutes, then lift onto wire rack. Cool at least 2 hours before slicing.
Pumpkin Bread with Brown Butter and Chai.
FAQ
Q: Can I use coarse black pepper instead of ground? No. Only use finely ground pepper. Coarse pepper overpowers and creates a smoky taste that doesn’t pair well with pumpkin.
Q: What does maple syrup do in pumpkin bread? Maple syrup doesn’t just sweeten — it enhances pumpkin’s earthy flavor and makes the spices taste richer, creating that signature fall flavor profile.
Q: How can I make this bread sweeter? Add the full ⅓ cup maple syrup or drizzle a maple glaze over cooled bread. The streusel topping also adds sweetness and crunch.
Q: Can I use fresh pumpkin puree? Yes, but make sure it’s drained well. Use the same weight (15 oz / ~425 g).
Storage Tips
Room Temp: Wrap tightly, keeps 3–4 days.
Fridge: Store airtight up to 1 week. Best served at room temp.
Freezer: Wrap slices individually and freeze for 2–3 months. Thaw at room temp or warm in toaster oven.
What to Serve with Pumpkin Chai Bread
My favorite ways to enjoy Pumpkin Bread:
Simple & Cozy → Serve warm slices with a pat of salted butter or a drizzle of maple syrup.
With Coffee or Tea → The chai spices pair beautifully with a chai latte, pumpkin spice latte, or a simple black tea.
Holiday Brunch → Slice and serve on a fall breakfast board with scones, muffins, and fresh fruit.
Dessert Twist → Top with whipped cream cheese or a scoop of vanilla ice cream for a pumpkin “cake” feel.
Gift Idea → Wrap cooled slices in parchment and tie with twine for an edible autumn gift.
Pumpkin Chai Bread with Brown Butter & Cinnamon Crunch Top
This Pumpkin Chai Bread with Brown Butter and Cinnamon Crunch Topping is everything you love about fall, wrapped up in one slice.
pinch of ground black pepper (not coarse) - optional for depth of chai flavor
Cinnamon Crunch Topping
1/2 cup (100g) sugar
3 TBSP brown sugar
1 1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup (90g) all-purpose flour
Instructions
Brown the butter *(see notes) Place ½ cup (113 g) unsalted butter in a light-colored saucepan over medium heat. Stir as it melts, foams, and turns golden brown (5–7 minutes). When nutty brown bits form on the bottom, remove from heat and pour into a heat-safe bowl, scraping all browned bits. Cool slightly before using.
Make cinnamon crunch topping In a small bowl, mix together sugar, brown sugar, cinnamon, salt, flour, and melted butter until crumbly. Set aside.
Prep oven & pan Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
Mix wet ingredients In a large mixing bowl, whisk together the browned butter, brown sugar, maple syrup, eggs, vanilla extract, and pumpkin puree until smooth.
Mix dry ingredients In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, nutmeg, cloves, and optional finely ground black pepper.
Combine wet and dry Add dry mixture into wet mixture. Gently fold with a spatula until just combined. Do not overmix — batter should be thick
Fill pan & top Spread batter evenly into the prepared loaf pan. Sprinkle cinnamon crunch topping across the surface.
Bake Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Cool Allow loaf to cool in the pan for 15–20 minutes, then lift out and transfer to a wire rack. Cool for at least 2 hours before slicing for best texture.
*Notes:
How to Brown Butter
Add ½ cup unsalted butter to a light-colored saucepan.
Melt over medium heat, stirring occasionally.
Butter will foam, then turn golden. Keep stirring and watch closely.
In 5–7 minutes, golden-brown bits form on the bottom and a nutty aroma develops.
Remove from heat immediately and pour into a heat-safe bowl. Scrape all the browned bits (they hold flavor!).
Let cool 10 minutes before mixing into the batter.
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