This Chai-Spiced Orange Pumpkin Bread was created an alternative to the classic pumpkin bread we all love—especially that tempting Starbucks version!
The addition of orange zest brings a bright citrus note, and the warm chai spices, including cardamom, give it a unique twist that sets it apart from the usual pumpkin pie spice recipes. It’s the perfect fall treat that’s just a little healthier and still totally indulgent.
Dr. Blake’s Top Tip: This bread is delicious on its own, but it’s even better lightly toasted and slathered with nut butter or cream cheese. For extra fall vibes, pair it with your favorite hot beverage—it’s the perfect snack to cozy up with!
- Yield: 12 Servings
Ingredients
1/3 cup olive oil, plus more for pan
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon ground ginger
1 teaspoon cardamom
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup whole wheat flour
2 large eggs
1 15-ounce can pumpkin puree
1/4 cup maple syrup
1/3 cup dark brown sugar, packed
Zest of one orange
1 teaspoon vanilla
2 tablespoons unsalted, raw pepitas
Instructions
1 Preheat the oven to 350ºF. Oil an 9-inch x 5-inch loaf pan, set aside. Using large bowl whisk together the nutmeg, cloves, ginger, cardamom, cinnamon, baking soda, baking powder, salt and flours until combined.
2 Using a medium bowl, whisk together oil, eggs, pumpkin, syrup, sugar, orange zest and vanilla until combined. Add the wet ingredients to the dry ingredients, stirring just until combined.
3 Transfer batter to the prepared pan and smooth the top surface. Sprinkle the pepitas over the top. Bake until a cake tester or wooden skewer comes out almost clean, 55-60 minutes, rotating pan halfway through baking. Place on a wire rack and cool 20 minutes. Run a paring knife around the edge and invert bread onto wire rack to cool completely.
