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–+ servings
top down view of two horizontal rows of mini pumpkin chai breads, with each mini loaf laying vertically. The loaves are on a wire rack, and the bottom left roll is slightly tilted out of line
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5 from 1 vote

Pumpkin Chai Bread

Quick and easy no yeast pumpkin bread with chai
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 mini loaves

Equipment

  • Mixing bowl
  • stand or hand mixer
  • loaf pan (or cupcake pan)

Ingredients

Bread

  • 1 stick butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup chai concentrate
  • ½ - 1 can pumpkin
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt Diamond Crystal
  • 2 cups flour

Frosting (optional)

  • 1 stick butter softened
  • 1 8 oz package cream cheese
  • ½ - 1 cup powdered sugar

Instructions

Bread

  • Spray loaf pan with non-stick spray and preheat oven to 375 F.
  • Beat butter and sugar until fluffy.
  • Add eggs and mix till combined.
  • Add chai and pumpkin and mix till combined.
  • Add baking powder, baking soda, and salt, and mix in.
  • Add flour and mix till incorporated.
  • Fill mini loaves about ¾ way with batter and bake for approximately 15 minutes or until a toothpick inserted into the center comes out clean.
  • Cool in pan for 5-10 minutes, then move to a wire rack to cool completely.

Frosting

  • Beat butter till soft and fluffy.
  • Beat in cream cheese till combined.
  • Add powdered sugar until frosting reaches desired consistency and sweetness.
  • Spread onto tops of cooled loaves.

Notes

After adding the dry ingredients, mix the batter as little as possible but enough to ensure the dry ingredients are fully incorporated.
If using a full-size loaf pan, bake time will be increased.