Easy Pumpkin Bread Recipe With Brown Butter and Chai Spice

This is not your average pumpkin bread.

I’ve been making pumpkin bread since I was tall enough to see over the kitchen counter, using my grandmother’s recipe card, the edges softened and stained with vanilla from years of use. Her recipe was classic, simple, and always a welcome sign that fall had truly arrived in our corner of the world. It was the taste of hayrides and crisp evenings.

But a few years ago, I started to feel like it needed a little something more. I was sipping a warm chai latte on a chilly afternoon, and the aroma of the spices, all warm and complex, hit me. I thought, why stick to just cinnamon when you can have all this? That was the beginning.

My first experiment was just adding a chai spice blend to the batter, and it was good, a definite improvement. But the real magic happened when I decided to brown the butter. The moment that nutty, toasty smell filled my kitchen, I knew I had stumbled onto something special. The brown butter gave the pumpkin bread a depth and richness that was simply incredible. It balanced the sweetness and made the warm spices sing.

This Brown Butter and Chai Spice Pumpkin Bread is the result of that tinkering. It’s a nod to my grandmother’s classic, but with a sophisticated, modern twist that makes it truly unforgettable. It’s the recipe my friends beg for every autumn, and the one that makes my whole house smell like a dream.

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Why This Pumpkin Bread Recipe Works

Pumpkin bread is a beloved American classic, a staple of autumn baking that has graced kitchen tables for generations. Its popularity comes from its comforting simplicity. It is moist, tender, and filled with the familiar, warm spice of cinnamon. It’s the quintessential taste of fall, a simple quick bread that feels both nostalgic and satisfying.

Traditional recipes are wonderful, but this one is designed to be exceptional. The secret lies in two key upgrades that transform a simple loaf into a gourmet experience without adding any real difficulty. These two simple steps are what make this the absolute best pumpkin bread you will ever bake.

First, we use brown butter. This isn’t just melted butter. Browning the butter means you gently toast the milk solids until they turn a beautiful amber color and release an incredibly nutty, rich aroma. This single step adds a layer of toffee like depth that complements the earthy pumpkin and stands up to the bold spices. It elevates the entire flavor profile from simple and sweet to complex and irresistible.

Second, we swap out the standard pumpkin pie spice for a vibrant homemade chai spice blend. We use cinnamon, but we also bring in cardamom for its floral notes, ginger for a touch of warmth, allspice and cloves for depth, and a tiny pinch of black pepper to make everything pop. This blend is more dynamic and aromatic than a simple cinnamon dusting, creating a loaf that is perfectly spiced and wonderfully fragrant. Together, the brown butter and chai spices create a pumpkin bread that is familiar yet exciting, and truly a cut above the rest.

Ingredients for Pumpkin Bread

The beauty of this recipe is that it uses pantry staples, but the way we use them makes all the difference. The quality of a few key items will really make your loaf shine, so let’s gather everything we need before we get started. Having all your ingredients measured and ready to go makes the whole process smoother and more enjoyable.

Here’s what you’ll need to make this incredible pumpkin bread:

• 1 ¾ cups (225g) all-purpose flour
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ⅛ teaspoon finely ground black pepper
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ cup (113g) unsalted butter
• ½ cup (100g) granulated sugar
• ½ cup (110g) packed light brown sugar
• 2 large eggs, at room temperature
• 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 2 tablespoons turbinado sugar, for topping (optional)

The true stars here are the unsalted butter and the blend of chai spices. Using unsalted butter is very important because it allows you to control the salt content in the bread. More importantly, it allows the nutty flavors of the browned milk solids to shine through without any competing saltiness from the butter itself. The chai spice blend is what gives this pumpkin bread its unique character. While you can buy pre-made chai spice, mixing your own ensures the freshest flavor. The little hint of black pepper might seem odd, but trust me, it’s a secret weapon that brightens all the other spices.

For the pumpkin, be absolutely sure you grab 100% pure pumpkin purée, not pumpkin pie filling. The pie filling is already sweetened and spiced, which would make our bread overly sweet and throw off the flavor balance we’ve worked so hard to create. Lastly, using room temperature eggs helps them incorporate more smoothly into the batter, creating a more uniform and tender crumb.

Step-by-Step Instructions For Making Pumpkin Bread

This recipe is straightforward, but a few key techniques are essential for getting that perfect texture and flavor. I’ll walk you through each step, pointing out the little details that make a big difference. Don’t rush the process, especially the butter browning step. That’s where the magic happens!

Step 1: Preheat Oven and Prepare Your Pan

First things first, get your oven preheating to 350°F (175°C). You want it fully heated before your batter is ready to go. Next, prepare your 9×5-inch loaf pan. You can grease and flour it the traditional way, but my favorite trick is to use parchment paper. I lightly grease the pan, then lay a strip of parchment inside, letting it hang over the two long sides. These “handles” make it incredibly easy to lift the finished loaf out of the pan without any risk of it breaking.

Step 2: Whisk the Dry Ingredients

In a medium-sized bowl, combine your flour, all the lovely chai spices (cinnamon, cardamom, ginger, allspice, cloves, and black pepper), baking soda, and salt. Whisk them together for about 30 seconds. This might seem like a simple step, but it’s crucial for ensuring that the leavening and spices are evenly distributed throughout the batter. This prevents any single bite from being too salty or bland and helps the bread rise evenly.

Step 3: Brown the Butter

Now for the most important step. Place your unsalted butter in a small, light-colored saucepan over medium heat. A light-colored pan is key because it lets you see the color change. First, the butter will melt, then it will foam up. Swirl the pan occasionally. After a few minutes, the foam will subside, and you’ll start to see little brown specks forming at the bottom. It will smell absolutely divine, like toasted nuts and toffee. As soon as it’s a deep amber color, immediately pour it into your large mixing bowl, scraping all those precious browned bits in with a spatula. Letting it cool for 5-10 minutes is essential so it doesn’t cook the eggs in the next step.

Step 4: Combine Wet Ingredients

To the bowl with your cooled brown butter, add the granulated sugar and the packed light brown sugar. Whisk these together vigorously. You want to break up any clumps of brown sugar and get the mixture well combined. Then, add your room temperature eggs one at a time, making sure to whisk well after each one until the batter is smooth and glossy. Finally, whisk in the pumpkin purée and vanilla extract until everything is fully incorporated and you have a beautiful, uniform orange batter.

Step 5: Fold It All Together

Pour the dry ingredient mixture into the bowl with the wet ingredients. Now, switch from a whisk to a rubber spatula. Gently fold the ingredients together until they are just combined. The most common mistake in quick breads is overmixing. Overworking the batter develops the gluten in the flour, which results in a tough, dense loaf instead of a tender, moist one. It’s perfectly okay to have a few small streaks of flour remaining.

Step 6: Bake to Perfection

Pour the finished batter into your prepared loaf pan and use your spatula to smooth the top. For a lovely, crunchy café-style topping, sprinkle the turbinado sugar evenly over the surface. Bake for 55 to 65 minutes. The best way to check for doneness is with a wooden skewer or toothpick inserted into the very center of the loaf. It should come out with a few moist crumbs attached. If it comes out with wet batter, it needs more time.

Step 7: Cool Completely

Patience is a virtue, especially here. Let the pumpkin bread cool in the pan on a wire rack for about 15 minutes. This allows it to set up a bit. Then, use your parchment paper handles to lift the loaf out of the pan and place it directly on the wire rack to cool completely. Slicing into a warm loaf is tempting, but it will be crumbly. Allowing it to cool all the way ensures clean slices and the best possible texture.

How To Serve Pumpkin Bread

Once your beautiful loaf has cooled, the best part begins. This brown butter and chai spice pumpkin bread is absolutely heavenly on its own, especially with a hot cup of coffee or tea. The aroma alone is enough to make any afternoon feel special. A simple, thick slice is often all you need to appreciate the rich, complex flavors we’ve developed.

But if you’re looking to dress it up a little, there are so many wonderful ways to serve it. This bread is incredibly versatile and pairs well with both sweet and savory toppings. It’s perfect for a lazy weekend breakfast, an afternoon snack, or even a simple dessert.

Here are a few of my favorite ways to enjoy it:

• Classic and Simple: Serve a slightly warmed slice with a generous pat of high-quality salted butter. The saltiness of the butter is a perfect contrast to the sweet, spicy bread.
• Creamy and Tangy: A thick schmear of full-fat cream cheese is a classic for a reason. For an extra touch of elegance, try using tangy mascarpone cheese instead.
• Extra Sweet: For a more dessert-like treat, drizzle a slice with a bit of maple syrup, honey, or even a spoonful of dulce de leche. A simple vanilla glaze also works beautifully.
• Breakfast of Champions: This bread makes the most incredible French toast. Slice it thick, let it get a little stale overnight, then dip it in an egg custard and pan-fry in butter. Serve with fresh fruit and maple syrup.
• A La Mode: Gently warm a slice and top it with a scoop of good vanilla bean ice cream. The contrast between the warm, spicy bread and the cold, creamy ice cream is pure bliss.

No matter how you choose to serve it, this pumpkin bread is sure to be a hit. It’s a wonderful treat to share with family and friends, or to just savor by yourself during a quiet moment. It also makes a fantastic, heartfelt gift during the holiday season.

How To Store & Reuse Pumpkin Bread Leftovers

While I doubt you’ll have much of this pumpkin bread leftover, proper storage is key to keeping it fresh and delicious for as long as possible. Because it’s so moist from the pumpkin purée, it holds up beautifully for several days, making it a great bake-ahead treat for busy weeks or holiday gatherings.

The most important thing is to make sure the loaf has cooled completely before you wrap it up. Storing it while it’s still warm will create condensation, which can lead to a soggy texture and cause it to spoil faster. Once it’s at room temperature, you have a couple of options for storing it.

Here’s how I recommend storing your pumpkin bread:

• At Room Temperature: For short-term storage, wrap the loaf tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. It will stay fresh and moist on the counter for up to four days. I find that the flavor even deepens a little on the second day!
• In the Freezer: This bread freezes exceptionally well. You can freeze the entire loaf or pre-slice it for easy, single-serving portions. Wrap the loaf or individual slices securely in two layers of plastic wrap, followed by a layer of aluminum foil or a zip-top freezer bag. It will keep beautifully in the freezer for up to three months. To thaw, just leave it on the counter for a few hours or overnight.

If you have a few slices that are starting to get a little dry, don’t you dare throw them away! There are plenty of delicious ways to give them a second life. A quick pop in the toaster or microwave will revive a slice nicely. You can also cube stale pieces, toss them with a little melted butter and cinnamon sugar, and toast them in the oven to make incredible dessert croutons for ice cream or yogurt. My absolute favorite way to use up leftovers is to make a rich and comforting pumpkin bread pudding. It’s the ultimate fall comfort food.

Substitutions & Variations For Pumpkin Bread

One of the things I love about a good quick bread recipe is how adaptable it is. While I believe this Brown Butter and Chai Spice Pumpkin Bread is perfect as written, I know that sometimes you need to make adjustments based on what you have in your pantry or your family’s dietary needs. You can absolutely play around with this recipe to make it your own.

Feel free to experiment with different mix-ins and toppings. This recipe provides a fantastic base for all sorts of creative additions. Just remember to gently fold in any extra ingredients at the very end to avoid overmixing the batter.

Here are some substitutions and variations that work well:

• Make It Gluten-Free: You can substitute the all-purpose flour with a good quality one-to-one gluten-free baking blend. I’ve had great success with blends that contain xanthan gum. The texture might be slightly denser, but it will still be delicious.
• Add Some Crunch: For added texture, fold in about a cup of chopped toasted pecans or walnuts. Their nutty flavor is a natural pairing with the pumpkin and spices. Toasted pepitas (shelled pumpkin seeds) would also be a wonderful addition, either mixed in or sprinkled on top before baking.
• For the Chocolate Lovers: Fold in a cup of dark or semisweet chocolate chips. The slight bitterness of dark chocolate is an amazing counterpoint to the warm spices and sweet pumpkin.
• Fruity Additions: About ¾ cup of dried cranberries or chopped crystallized ginger can add a lovely chewy texture and a burst of tart or spicy flavor.
• Spice It Your Way: If you don’t have all the individual spices for the chai blend, you can substitute 2 to 2 ½ teaspoons of a pre-made pumpkin pie spice blend. It won’t have the same unique flavor, but it will still be a tasty loaf of pumpkin bread.
• Make It Vegan: For a vegan version, you can try using a high-quality plant-based butter that browns well and a flax egg or other vegan egg replacer. The results will vary depending on the products used, but it’s certainly worth a try.

Don’t be afraid to get creative. Whether you add nuts, chocolate, or a simple vanilla glaze on top, this recipe is forgiving and fun to customize. Enjoy making it your family’s new favorite!

5 FAQs About Pumpkin Bread

Here are some straightforward answers to the most common questions I receive about this pumpkin bread recipe.

Can I use pumpkin pie filling instead of pumpkin purée for this pumpkin bread?

That’s a great question, and the answer is a firm no. It’s very important to use 100% pure pumpkin purée for this recipe, not pumpkin pie filling. While they sit next to each other on the grocery store shelf, they are two very different ingredients. Pumpkin purée is just that, pure cooked and mashed pumpkin with nothing else added. This gives us a blank canvas, allowing us to control the amount of sugar and the specific blend of spices to create the unique flavor profile of this bread.

Pumpkin pie filling, on the other hand, is pre-mixed with sugar, spices like cinnamon and nutmeg, and sometimes other thickeners. If you were to use it in this recipe, it would make the bread far too sweet and the spice flavor would be completely different from our intended chai blend. The texture could also be affected. Sticking with pure pumpkin purée ensures that your brown butter and chai spice pumpkin bread tastes exactly as it should, rich, complex, and perfectly balanced.

Why did my pumpkin bread sink in the middle?

The dreaded sunken center is a common frustration in the world of quick breads, but it’s usually caused by a few preventable issues. The most likely culprit is underbaking. The edges of the bread can look perfectly brown and done, but the center might still be wet and unset. When you take it out of the oven too soon, the weak structure in the middle can’t support itself and collapses as it cools. Always, always do the toothpick test in the thickest part of the loaf. It should come out with a few moist crumbs, not wet, gooey batter.

Another common cause is overmixing the batter. When you mix the wet and dry ingredients, you’re developing gluten. A little gluten provides structure, but too much creates a tough, dense texture and can cause the bread to rise up quickly in the oven from trapped air, only to fall back down as it cools. Remember to fold the ingredients until they are just combined. Finally, opening the oven door too often while it’s baking can cause drastic temperature fluctuations, which can also lead to a fallen center. Be patient and trust the process!

How can I make my pumpkin bread extra moist?

This particular pumpkin bread recipe is designed to be incredibly moist, thanks to the full 15-ounce can of pumpkin purée and the butter. However, there are a few things you can do to guarantee a moist loaf every time. The most critical factor is not to overbake it. Even a few extra minutes in the oven can start to dry out the crumb. Keep a close eye on it towards the end of the baking time and pull it out as soon as that toothpick test comes back with moist crumbs.

Using the right ingredients also makes a difference. Ensure your light brown sugar is fresh and soft, as hardened brown sugar has lost some of its moisture. Also, be precise with your flour measurement. Scooping flour directly from the bag with a measuring cup can compact it, leading you to use too much. Too much flour will absorb the liquid and result in a dry bread. The best method is to spoon the flour into your measuring cup and then level it off with a straight edge. Proper storage is the final piece of the puzzle. Once cooled, wrapping the bread tightly will lock in that moisture for days.

Is it necessary to brown the butter for this pumpkin bread recipe?

Technically, you could make this recipe with regular melted butter and it would still bake into a perfectly acceptable loaf of pumpkin bread. However, I would strongly, strongly encourage you not to skip this step. The brown butter is not just a fancy technique, it is a core flavor component that truly elevates this recipe from good to absolutely spectacular. It’s what makes this pumpkin bread recipe stand out from all the others.

Browning the butter takes just a few extra minutes, but the flavor it develops is profound. It adds a nutty, toasty, almost caramel-like depth that beautifully complements the earthy pumpkin and the warm chai spices. Regular melted butter will contribute fat and moisture, but it won’t provide that same complexity. If you skip this step, you’ll be missing the signature flavor that makes this bread so special. Trust me, it is 100% worth the small amount of extra effort.

Can I make this pumpkin bread recipe into muffins?

Absolutely! This batter works beautifully for muffins, which are perfect for grab-and-go breakfasts or for portion control. To convert the recipe, simply prepare a standard 12-cup muffin tin by lining it with paper liners or greasing it well. Prepare the batter exactly as directed in the recipe instructions.

Divide the batter evenly among the 12 muffin cups, filling each one about three-quarters of the way full. If you like, you can still sprinkle the tops with turbinado sugar for that crunchy finish. The biggest change will be the baking time. Muffins bake much faster than a large loaf. Start checking them around 20 minutes. They will likely be done in 20 to 25 minutes. You’ll use the same toothpick test, it should come out of the center of a muffin with just a few moist crumbs attached. Let them cool in the pan for a few minutes before moving them to a wire rack.

Try These Recipes Next

If you’re on a pumpkin kick like I am every fall, you’ll want to add these other favorites to your baking list.

• Sour Cream Pumpkin Bread: This recipe uses sour cream for an incredibly moist, tender crumb with just a little tang.
• Healthier Pumpkin Muffins: For a lighter take, these muffins are perfect for a quick breakfast or afternoon snack.
• Easy Pumpkin Spice Cake: This simple sheet cake is a real showstopper for dessert, especially with cream cheese frosting.

Happy baking, y’all!