This is an extra large loaf of pumpkin bread that is moist and delicious. I love the addition of chai spice to this bread which tastes great with the pumpkin. I added some pumpkin seeds on the top for extra flavor and crunch. I love to use a chai spice. I make a big batch and save it to add to breads, cookies or sprinkled in your latte. Just store in a bag, or spice jar In your spice cabinet. This bread is great with your coffee or tea and doesn’t even require a mixer. It holds well covered for several days.

Moist and delicious fall flavor !

Yield 1 extra large 9×5- inch loaf (non stick if possible)


for pumpkin bread:

  • 2 1/2 cups flour (I love bobs red mill pastry flour)2 cups granulated sugar
  • 1 1/2 cups granulated sugar
  • 1/2 cup firmly packed golden brown sugar
  • 1 (15-ounce) can pumpkin purée
  • 1/2 cup vegetable or canola oil
  • 3 large eggs
  • 2 teaspoons pure vanilla
  • 1 tablespoon chai spice (recipe below)
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup salted pumpkin seeds

for crumble topping:

  • 1/2 cup all purpose flour
  • 1 teaspoon chai spice
  • 1/4 cup granulated sugar
  • 2 tablespoons firmly packed golden brown sugar
  • dash of kosher salt
  • 1/4 cup unsalted butter, melted slightly cooled

for chai spice:

  • 1 tablespoon cardomom
  • 1 tablespoon allspice
  • 2 tablespoons cinnamon
  • 1 tablespoon ground cloves
  • 3 tablespoons ginger


Preheat to 350°F. Spray a 9×5-inch loaf pan with cooking spray. In a small bowl, combine all the ingredients for the crumb topping together and work mixture with your fingers until it comes together in small crumbs, about the size of a dime. Set aside.

In a large mixing bowl, whisk together sugars, pumpkin purée, oil, vanilla and eggs until smooth and well combined. Whisk together the flour, chai spice, cinnamon, baking powder, baking soda, and salt, and add to wet mixture and fold it in with a rubber spatula just until combined. Pour the batter into the prepared pan and tap the loaf pan on the counter a few times to create an even layer. Spread crumble topping on bread into an even layer and sprinkle with the pumpkin seeds, pressing them gently into the top of the batter. Place bread in middle rack of oven and bake for about 60-70 minutes until a toothpick comes out mostly clean with a few moist crumbs. Allow bread to cool for cool 10 minutes in the pan, then carefully transfer and invert bread onto a cooling rack and cool completely before slicing. Enjoy!