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Pumpkin Chai Bread

Quick and easy no yeast pumpkin bread with chai
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: easy, kid-friendly, one bowl, quick
Servings: 12 mini loaves


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



  • 1 stick butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup chai concentrate
  • 1/2 - 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
  • 1/2 - 1 cup powdered sugar



  • 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 3/4 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.


  • 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.


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.