Autumn is the season of cozy moments, warm beverages, and comforting baked goods. If you’re craving a slice of fall heaven, look no further than this Pumpkin & Chai Spiced Loaf Cake. A combination of spiced chai flavors and the rich, earthy taste of pumpkin makes this cake the perfect addition to your autumn baking repertoire. Whether you’re enjoying it with a hot cup of chai tea or sharing it with family and friends, this loaf cake will bring warmth and joy to any occasion.
What is the Pumpkin & Chai Spiced Loaf Cake?
The Pumpkin & Chai Spiced Loaf Cake is a moist, aromatic cake that combines the sweet, rich flavor of pumpkin with the cozy, warm spices of chai. This recipe takes full advantage of autumn’s favorite flavors: cinnamon, ginger, cardamom, cloves, and nutmeg, which give the cake a spiced kick that pairs perfectly with a cup of chai or coffee. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and results in a delectable treat that everyone will enjoy. The added bonus of a chai glaze makes it even more indulgent!
This loaf cake is perfect for breakfast, a snack, or even as a dessert. It serves 8-10 people and makes a great option for gatherings or even gift-giving. Let’s dive deeper into how to make this irresistible autumn dessert.
Origin of the Recipe
The origins of pumpkin-based baked goods date back to Native American traditions where pumpkin was a staple food. However, the Pumpkin & Chai Spiced Loaf Cake draws inspiration from the modern trend of combining classic fall flavors with spices often used in chai tea. Chai spices have been used in Indian cuisine for centuries, and their unique blend of cinnamon, ginger, cardamom, cloves, and nutmeg is now widely appreciated in baked goods worldwide.
This cake combines two autumn favorites—pumpkin and chai spice—creating a comforting dessert perfect for any time of the day. While the pumpkin adds a moist texture and subtle sweetness, the chai spices elevate the flavors and create a warming sensation in every bite.
Ingredients for Pumpkin & Chai Spiced Loaf Cake
This Pumpkin & Chai Spiced Loaf Cake uses a simple list of ingredients that come together to create a deliciously moist and flavorful treat. Below is the list of ingredients with their exact quantities to ensure your cake turns out perfectly every time.
Dry Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
(or use 2 ½ tsp chai spice blend if you have it)
Wet Ingredients
- 1 cup (230 g) pumpkin purée (not pie filling)
- ¾ cup (150 g) brown sugar
- ½ cup (120 ml) vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup (60 ml) milk or plant-based milk
Optional Add-Ins
- ½ cup chopped nuts (pecans or walnuts)
- ½ cup chocolate chips or dried fruit
For the Optional Chai Glaze
- ½ cup powdered sugar
- 1–2 tbsp brewed chai tea or milk
- Pinch of cinnamon
Step-by-Step Directions and Preparation Method
1. Preheat & Prep the Oven
Begin by preheating your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure your loaf cake comes out easily once it’s baked.
2. Mix the Dry Ingredients
In a medium-sized bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and the spices. Set this mixture aside. The combination of cinnamon, ginger, cardamom, cloves, and nutmeg will fill your kitchen with a wonderful aroma.
3. Mix the Wet Ingredients
In a large bowl, whisk together the wet ingredients: pumpkin purée, brown sugar, vegetable oil (or melted coconut oil), eggs, vanilla extract, and milk. Whisk until the mixture is smooth and fully combined. This forms the base of your cake’s texture and flavor.
4. Combine Wet and Dry Mixtures
Gently fold the dry ingredients into the wet mixture. Be careful not to overmix, as this will help keep the loaf cake tender. Stir until the ingredients are just combined.
5. Add Optional Add-Ins
If you’re using optional add-ins like chopped nuts, chocolate chips, or dried fruit, fold them into the batter. This adds texture and additional flavor to the loaf cake. Again, avoid overmixing.
6. Bake the Loaf Cake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary slightly depending on your oven, so keep an eye on it. Once done, remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a cooling rack.
7. Optional Chai Glaze
If you want to add an extra touch of flavor, make the optional chai glaze. In a small bowl, whisk together powdered sugar, brewed chai tea (or milk), and a pinch of cinnamon. Drizzle this glaze over the cooled loaf to add a sweet, spiced finish.
Variations of the Pumpkin & Chai Spiced Loaf Cake
This recipe is highly versatile and can be customized to suit different preferences. Here are a few variations you can try:
- Nut-Free Option: If you have a nut allergy or simply prefer a nut-free version, omit the nuts and replace them with an equal amount of chocolate chips or dried fruit like cranberries or raisins.
- Dairy-Free Option: To make the cake dairy-free, use a plant-based milk such as almond, oat, or coconut milk and replace the butter with coconut oil.
- Vegan Option: You can easily make this loaf cake vegan by replacing the eggs with a flax egg (1 tbsp ground flaxseed + 2 tbsp water) and using plant-based milk and oil.
- Spicy Chai Twist: For those who love a little extra kick, add more chai spices to the mix. You can increase the cinnamon, ginger, or cardamom to make the flavors even more intense.
FAQs about Pumpkin & Chai Spiced Loaf Cake
Q1: Can I use canned pumpkin purée for this recipe?
Yes, canned pumpkin purée is perfect for this recipe! Just be sure to use pure pumpkin purée, not pumpkin pie filling, as the latter contains added sugars and spices.
Q2: How do I store the Pumpkin & Chai Spiced Loaf Cake?
Store the cake in an airtight container at room temperature for 3–4 days. You can also refrigerate it for up to a week to keep it fresh for longer.
Q3: Can I freeze the Pumpkin & Chai Spiced Loaf Cake?
Yes, you can freeze the loaf cake. Wrap it tightly in plastic wrap or foil and store it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving.
Q4: Can I substitute the chai spices with pre-made chai spice blend?
Absolutely! If you have a chai spice blend, you can use 2½ teaspoons instead of the individual spices. This is a great shortcut and will still deliver that delicious chai flavor.
Q5: Can I use a different type of oil?
Yes, you can substitute vegetable oil with melted coconut oil or any other neutral-flavored oil like canola oil.
Q6: Can I add more ingredients to the cake?
Feel free to experiment with different add-ins, such as chopped apples, shredded coconut, or even a swirl of cream cheese filling for an extra creamy texture.
Conclusion: Pumpkin & Chai Spiced Loaf Cake
The Pumpkin & Chai Spiced Loaf Cake is the perfect autumn dessert that brings together the warmth of chai spices and the comforting flavor of pumpkin. It’s simple to make, and its cozy, aromatic qualities make it a wonderful treat for any fall gathering. Whether you serve it with a cup of chai or coffee, or enjoy it as a snack, this cake is sure to become a staple in your seasonal baking.
By following this easy recipe, you’ll have a moist, flavorful loaf cake that’s perfect for the fall season. With the option to add a chai glaze, nuts, or chocolate chips, you can easily customize it to suit your taste preferences. Happy baking, and enjoy the cozy, spiced goodness of this Pumpkin & Chai Spiced Loaf Cake!
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Pumpkin & Chai Spiced Loaf Cake: A Cozy, Aromatic Autumn Treat
- Total Time: 1 hour 10 minutes
- Yield: 8–10 slices 1x
- Diet: Vegetarian
Description
The Pumpkin & Chai Spiced Loaf Cake is a moist, aromatic cake that combines the sweet, rich flavor of pumpkin with the cozy, warm spices of chai. This recipe takes full advantage of autumn’s favorite flavors: cinnamon, ginger, cardamom, cloves, and nutmeg, which give the cake a spiced kick that pairs perfectly with a cup of chai or coffee. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and results in a delectable treat that everyone will enjoy. The added bonus of a chai glaze makes it even more indulgent!
Ingredients
Dry Ingredients
1 ¾ cups (220 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cardamom
¼ tsp ground cloves
¼ tsp ground nutmeg
(or use 2½ tsp chai spice blend if you have it)
Wet Ingredients
1 cup (230 g) pumpkin purée (not pie filling)
¾ cup (150 g) brown sugar
½ cup (120 ml) vegetable oil (or melted coconut oil)
2 large eggs
1 tsp vanilla extract
¼ cup (60 ml) milk or plant milk
Optional Add-Ins
½ cup chopped nuts (pecans or walnuts)
½ cup chocolate chips or dried fruit
Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix Dry Ingredients
In a medium bowl, whisk together:
flour, baking powder, baking soda, salt, and all spices. Set aside.
3. Mix Wet Ingredients
In a large bowl, whisk together:
pumpkin purée, brown sugar, oil, eggs, vanilla, and milk until smooth.
4. Combine
Gently fold dry ingredients into wet mixture until just combined.
Stir in nuts, chocolate chips, or fruit if using.
(Don’t overmix—this keeps the loaf tender!)
5. Bake
Pour batter into prepared loaf pan and smooth the top.
Bake 50–60 minutes, until a toothpick comes out clean.
Cool in pan 10 minutes, then transfer to a rack to cool completely.
Notes
A cozy autumn treat, this loaf blends warm chai spices with sweet pumpkin for a fragrant, moist cake. Perfect for breakfast, afternoon tea, or as a comforting dessert with a cup of coffee.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert / Loaf Cake
- Method: Baking
- Cuisine: Fusion / Autumnal
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: Moderate
Keywords: Pumpkin loaf cake, Chai spiced loaf, Autumn loaf cake, Pumpkin chai cake, Chai spiced pumpkin cake
