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Perfect Pumpkin Chai Bread with Easy Cream Cheese Swirl

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This pumpkin chai bread features a chai-spiced twist and a generous cream cheese swirl. It’s moist, tender, and perfect for fall mornings with coffee or tea.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon freshly ground black pepper
  • ½ cup (120ml) neutral oil (vegetable or canola)
  • ¼ cup (60g) unsalted butter
  • 2 chai tea bags
  • 1 cup (200g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60g) sour cream (or Greek yogurt)
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for swirl)
  • 1 large egg yolk (for swirl)
  • ½ teaspoon vanilla extract (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a small saucepan over low heat, melt the ¼ cup unsalted butter. Remove from heat and add the 2 chai tea bags. Let steep for 5 minutes, pressing occasionally. Remove tea bags and let butter cool slightly.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, cloves, and black pepper. Set aside.
  4. In a large bowl, whisk together the oil and chai-infused butter. Add brown sugar and granulated sugar; whisk until combined. Add eggs one at a time, whisking well after each. Add pumpkin puree, sour cream, and vanilla extract; whisk until smooth.
  5. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (no streaks of flour). Do not overmix.
  6. In a small bowl, beat softened cream cheese with ¼ cup sugar, egg yolk, and ½ teaspoon vanilla until smooth (use a hand mixer or whisk).
  7. Pour half of the pumpkin chai batter into the prepared loaf pan and spread evenly. Spoon cream cheese mixture over batter in dollops, then gently spread into an even layer. Pour remaining batter on top and spread carefully. Use a butter knife or skewer to swirl the layers together with 4-5 figure-eight motions.
  8. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil at 40 minutes.
  9. Cool in the pan on a wire rack for 15 minutes. Lift out using parchment sling and cool completely on the rack (at least 1 hour) before slicing.

Notes

Don’t skip the black pepper—it adds subtle warmth. Room temperature ingredients ensure even mixing. Use a kitchen scale for flour for best results. Check for doneness at 55 minutes. Let cool completely before slicing to avoid smearing the cream cheese swirl. Store in an airtight container at room temperature for up to 3 days, or refrigerate in warm climates. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin bread, chai bread, cream cheese swirl, fall baking, pumpkin recipe, chai spice, easy bread recipe

Find it online: https://twinkletaste.com/perfect-pumpkin-chai-bread-with-easy-cream-cheese-swirl/