Pumpkin Bread With Chocolate Chips: With a Chai Tea Glaze!
Looking for a delicious fall treat to satisfy your sweet tooth? This chocolate chip pumpkin bread recipe with chai tea infused icing is the perfect indulgence for any autumn day. The combination of pumpkin and chocolate chips creates a rich and moist bread that is perfectly balanced with the warm and spicy flavors of chai tea. Topped with a creamy and flavorful chai tea infused icing, this bread is a dessert that will impress your family and friends. Plus, it's easy to make and can be stored for several days, making it a great option for meal prep or for serving at a special event. Follow the simple steps below to create your own chocolate chip pumpkin bread with chai tea infused icing and enjoy a delicious and satisfying dessert this fall.
Chocolate Chip Pumpkin Bread with Fragrant Chai Tea Icing
This chocolate chip pumpkin bread with fragrant chai tea icing is the perfect fall treat, combining the warm flavors of pumpkin and chocolate with a fragrant chai tea icing that adds a delightful twist to this classic recipe.
When autumn arrives, it’s time for pumpkin spice everything, cue wintery evenings and warming tea lattes! I especially love baking pumpkin spice goodies as it makes our home smell so delicious. My favourite fall treat recipes are these pumpkin muffins infused with chai tea, plus this easy chocolate chip pumpkin bread made with a thick chai glaze/icing.
Serve this delicious lightly spiced chocolate chip cake with a hot pumpkin spice latte. For for something more refreshing try this iced pumpkin spice latte made with chai tea.
If you are having friends over, make a big batch of apple chai hot toddies, this hot tea toddy recipe is perfect for bonfire parties with s’mores and candy apples. I would also recommend making this pumpkin spice syrup recipe for all of your fall time treats. You can add this simple syrup to hot teas, cold teas, desserts, pancakes and more.
What Spices are in Pumpkin Spice Mix?
Usually, pumpkin spice cakes and bakes are made with a pumpkin spice mix. This mix includes cinnamon, ginger, nutmeg and cloves. My loaf cake is only lightly spiced and made simple with one individual spice: ground cinnamon. I feel that with the added chocolate chips and the spicy chai icing, a little simple spice goes a long way. However, if you do prefer something more aromatic, you can always add an extra teaspoon (or two) of pumpkin spice mix to the cake batter.
Calories in Pumpkin Bread
Just because this is a pumpkin recipe made with pure pumpkin, it doesn’t mean it is good for your waistline BUT it is good for your soul! Serve with a hot cuppa for an uplifting afternoon treat. This pumpkin bread recipe serves 12 but if you are like me, I cut it into 8 rather large wedges. If you do manage to slice into 12 pieces, each slice contains approximately 240 calories, 8 grams of fat and 26 grams of sugar.
How to Store Your Pumpkin Loaf
Once your pumpkin bread has cooled completely, add your chai icing and pumpkin seeds and use within 3-4 days (if it lasts that long!). Store your bread in an airtight container in the fridge or in a cool dry place. Alternatively you can make batches to freeze, allow the loaves to cool, wrap them in cling film and place in the freezer for up to 3 months. Also note that it’s best to top your loaves with the icing as and when you need them once they have been defrosted. The icing doesn’t freeze too well.
How to Make the Chai Glaze Topping
My pumpkin bread with chocolate chips recipe is just so delish with the added chai icing for the topping. It’s super easy to make using icing sugar, milk (any of choice) and a good tablespoon of masala chai. I like using loose leaf tea but you can substitute for tea bags. Warm your milk in a cup in the microwave for 30-60 seconds and then add your chai. Allow to steep for 10-15 minutes so that you milk turns a lovely golden chai colour and is delightfully fragrant. Sprinkle with a large helping of crunchy pumpkin seeds and a dusting of cinnamon to make it look pretty.
Tips for Making my Easy Pumpkin Bread
Oil: Using oil in this recipe will create a light and fluffy pumpkin bread. You can of course swap for butter and it will still be delicious but the end result will be more dense.
Sugar: It’s best to use half white sugar and half brown sugar. The brown sugar gives a more caramel taste and texture to the bread and the white sugar adds sweetness while keeping the bread on the lighter and fluffier side.
Pumpkin: For the pumpkin puree, you can use either shop bought canned pumpkin puree or make your own. If you would like to have a go at making your own, here’s how to make pumpkin puree.
Chocolate chips: Use any chocolate chips here such as dark, milk or semi sweet. You can even switch for white chocolate, chopped nuts or dried fruit. If you are worried about your chocolate chips sinking, dust them in 1 tablespoon of flour before adding to your cake batter
Glaze: To make the chai icing, use 1 tablespoon of chai tea with 1/4 cup (2 fl oz) of hot milk. Allow your tea to infuse for 10-15 minutes before straining out the leaves and adding it to your icing sugar. It’s always a good idea to cover your cup when infusing tea to lock in all those aromatic oils. When mixing your icing together, if it feels too thin, add more icing sugar, keep mixing until no lumps remain and it reaches your desired thickness. I love thick icing on my cakes but you can make it to your personal preference by adding more or less chai and/or more or less icing sugar.
How to Make my Pumpkin Loaf Topped with a Chai Icing
INGREDIENTS (Serves 12)
1/2 Cup (100g) Brown Sugar
1/2 Cup (100g) White Sugar
1/2 Cup (120g) Vegetable Oil
1.5 Cups (340g) Pumpkin Puree
3 Large Eggs
1 1/2 (180g) Cups Plain Flour/All Purpose Flour
1 Tsp of Baking Powder
1 Tsp of Baking Soda
Pinch of Salt
1 Tbsp Vanilla Extract
1 Tbsp Ground Cinnamon
1 Cup Chocolate Chips
For the Chai Tea Icing
2 Cups (260g) Icing/Powdered Sugar
1 Tablespoon Masala Chai Tea (or 2-3 Tea Bags)
1/4 Cup (2fl oz) of Milk (Regular, Oat, Almond etc…)
Large Handful of Pumpkin Seeds - to Decorate
METHOD
Preheat the oven to 350*F/180*C/Gas Mark 4 and line a loaf tin with baking paper.
Start by whisking together your white sugar, brown sugar, oil, vanilla extract and pumpkin puree. Next, add one egg at a time and whisk further.
Sift in your dry ingredients (flour, baking soda, baking powder, salt and cinnamon) and fold in until well combined.
Lastly, fold in your chocolate chips.
Bake in your pre heated oven for around 50 minutes. Once fully baked your loaf cake will be springy to touch, dark golden brown in colour and an inserted knife or skewer will come out clean. Leave in the tin to cool for 5-10 minutes before turning out onto a wire rack.
Whilst the loaf is cooling, make your chai icing by infusing your tea in hot milk. Cover and allow to infuse for 10-15 minutes before straining out the leaves. Add your chai to sifted icing sugar and stir with a spatula until no lumps remain. For a thicker icing, add more sifted icing sugar.
Once your pumpkin bread has cooled completely, drizzle over your icing, top with pumpkin seeds, a dusting of cinnamon and cut into slices. Always serve with tea and enjoy :)
Tip: If you find your chocolate chip bread is browning too much too quickly, cover with foil until it is fully cooked.
Read More Tea Inspired Cake Recipes
It is important to note that any health advice provided in this article is for informational purposes only and should not be taken as medical advice. Always consult with a qualified healthcare professional before making any changes to your diet, exercise routine, or overall health. The information provided is not a substitute for professional medical advice.