Chai pumpkin bread with Chai tea icing

While some wait all year for the warm tastes of nutmeg and pumpkin, I get exhausted by the pumpkin spice everything on fall everything, and everything food in fall. However, I too drank the pumpkin Kool-Aid and embraced the season I like the least–my ‘Making peace with fall’ entry explains.

This Chai pumpkin bread is my contribution to the pumpkin everything marathon 2017. It’s so good that I’ll consider baking this again…in summer. And this Chai tea icing is everything! Everything!

Pumpkin bread with Chai tea icing


For the bread

  • 1 3/4 cups all purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup melted butter
  • 2/3 cup canned pumpkin
  • 2 eggs lightly beaten
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon pumpkin spice
  • 1/2 teaspoon ground cloves
  • 1/2 cup brewed chai tea (brew 2 bags on one cup of water to be concentrate)

For the icing

  • 1 cup powdered sugar
  • 2 tablespoons brewed chai tea
  • 1 drop of vanilla extract


  1. Start by brewing 2 bags of Chai tea on 1 cup of water. Reserve.
  2. Preheat oven to 350 degrees. Butter/baking spray a 9X5 loaf pan.
  3. Stir together sugar, oil, eggs, pumpkin, and Chai tea in that order.
  4. Combine dry ingredients in separate bowl. Add dry ingredients into wet mixture slowly.
  5. Place batter in the loaf pan and bake for 30 to 40 minutes. Let stand 10 minutes. Remove from pan and cool on baking rack.

For the icing

  1. In a bowl whisk together the powdered sugar, Chai tea, and vanilla. Add some milk to smooth mix up if necessary. Drizzle the glaze over the top, slice and serve.



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