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Pecan-Pumpkin Bread with Chai Cream Cheese Frosting

By 92 Comments

Pecan-Pumpkin Bread with Chai Cream Cheese Frosting is a treat you can cozy up to this season! I love the spices of a chai tea – so warming and comforting! I’ve added that flavor and feeling to a sweet treat that couldn’t be better for a special fall goodie.

Perfect for fall: Pecan-Pumpkin Bread with Chai Cream Cheese Frosting!

I’m most definitely a coffee lover. Okay, let’s put that another way: I cannot function without coffee first thing in the morning! I know it’s a bad habit but I absolutely love coffee and my morning rituals that come with it.

Almost ready to enjoy: Pecan-Pumpkin Bread with Chai Cream Cheese Frosting -- just sprinkle on a few chopped pecans and slice!

But there is something really special in a hot cup of chai. The seasonings are comforting, and invigorating to me. I thought it would be nice to combine that flavor in a creamy frosting, perfect for topping a dessert bread. Pecan-Pumpkin Bread with Cream Cheese Frosting makes a wonderful, seasonal treat for breakfast or dessert.

This dessert is so easy to make, you'll reach for Pecan-Pumpkin Break with Chai Cream Cheese Frosting over and over!

You could eat this Pecan-Pumpkin Bread on its own, but, come on now! You know I have a sweet tooth, but this frosting isn’t overly sweet, and neither is the bread. The bread on its own has a lightly spiced flavor, but it’s not overpowering.

Chai seasoning is simply a mixture of several spices you probably already have on hand: cardamom, cinnamon, ginger, cloves, and pepper. 

Rich, moist and spicy, you'll love Pecan-Pumpkin Bread with Chai Cream Cheese Frosting as a fall treat!

If you’ve never had cardamom before, keep in mind that it has a fairly strong flavor to it. If you like your breads with great flavor, but not so much seasoning, you might like my recipe for Kahlua Pumpkin Spice Cakes with Cream Cheese Frosting. 

I’ve been enjoying my morning coffee with this bread that’s easy to make, and I’ve decided to make more today to take to a neighbor. Even though it’s still in the 90s in Phoenix (seriously), this treat will help bring on a fall feel.

Make a loaf for yourself, or take it to a friend! Pecan-Pumpkin Bread with Chai Cream Cheese Frosting is delicious!

If you prefer to make this bread without nuts, no problem. Toss in some chocolate chips instead, or even some dried cranberries. Pumpkin seeds or pepitas would be nice, too. The choice is yours!

Pecan-Pumpkin Bread with Chai Cream Cheese Frosting the perfect way to bring on the fall, and enjoy the season with fabulous flavor.

Try another of my dessert recipes perfect for fall:
Cinnamon-Sugar Coated Chocolate Donut Holes
Pumpkin Oatmeal Cookies with Creamy Goat Cheese Frosting
Chocolate-Chili Thumbprint Cookies with Dulce de Leche

Pecan-Pumpkin Bread with Chai Cream Cheese Frosting is a delicious treat, perfect for the season!

Nutrition

Calories

5411 cal

Fat

295 g

Carbs

698 g

Protein

41 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 1

Pecan-Pumpkin Bread with Chai Cream Cheese Frosting

You'll love this seasonal treat that offers a great spicy flavor! If you don't want to include nuts, swap them out for chocolate chips or raisins, instead.

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5 based on 5 review(s)

Ingredients

    For the Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons orange juice
  • 1/3 cup chopped pecans, plus extra for garnish
  • Nonstick cooking spray
    • For the Frosting:
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon white pepper (if you don’t have white, go ahead and use black pepper)
  • 1-1/2 cups powdered sugar
  • 6 ounces softened cream cheese
  • 2-1/2 tablespoons heavy cream or whole milk

Instructions

    For the Bread:
  1. Lightly coat a 9x5-inch loaf pan with the nonstick cooking spray and set aside. Preheat the oven to 350 degrees F.
  2. Combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl and whisk to combine. Set aside.
  3. Add the butter to a bowl or stand mixer, and mix on medium speed until smooth. Add the brown sugar and mix until combined. Add the eggs, one at a time and mix on low until combined. Add the pumpkin puree and orange juice to the mixture and continue to mix on low until incorporated.
  4. A little at a time, add the dry mixture to the wet mixture and beat on low speed until thoroughly combined.
  5. Fold in the pecans. Transfer the batter to the prepared loaf pan and spread out evenly.
  6. Bake for 50-60 minutes, or until a knife inserted in the center comes out clean.
  7. Remove from the oven and let the bread sit in the pan for about 5 minutes. Use a knife to loosen the edges of the bread from the pan.
  8. Carefully remove the bread from the pan and allow to cool completely on a wire rack.
    9. For the Frosting:
  9. In a small bowl, add the dry seasonings and mix with a fork to combine.
  10. Add the cream cheese and half the cream to a bowl or stand mixer. Add about half the powdered sugar and beat on low. Add the remaining powdered sugar and cream. Continue to mix until smooth. Add the seasonings to the mixture and blend until combined.
  11. When the bread has completely cooled, add the frosting and spread evenly over the top.
  12. Slice and enjoy.
7.8.1.2
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https://www.azgrabaplate.com/pecan-pumpkin-bread-chai-cream-cheese-frosting/

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Comments

  1. Beth (OMG! Yummy) says

    I'm with you on the coffee - but I love a second cup and occasionally take the time to make some chai. This bread is a great idea - might be the perfect way to use up that pumpkin puree in my fridge!
    Reply

  18. Ashley says

    I LOVE pumpkin bread! The addition of pecans and cream cheese frosting has me drooling! I have to try this! xo Ashley
    Reply

  24. Jenna says

    Mmmm this looks so good. I agree with you on chai tea. So comforting. Have you had the pumpkin chai tea? It's my favorite. That's what this bread reminds me of and I would totally brew myself a cup of pumpkin chai, get cozy under a blanket and eat this pumpkin bread while looking out the window at the autumn colors. Well fantasy me would. Real me would shovel this in while holding a toddler on my hip and trying to keep her sticky little hands from grabbing mommy's treats. But a girl can dream.
    Reply

    • Patricia says

      Ha! Jenna that's so funny! Can you believe I haven't had one of the pumpkin chai teas?? Maybe tomorrow (although it was 90 degrees today here in Phoenix -- ugh -- enough already)! Thanks for stopping by!
      Reply

  27. michele says

    This sounds perfect for a cold fall morning! Like tomorrow! Its finally cooler here in California! I love the idea of the flavor of chai tea in it!
    Reply

    • Patricia says

      Thanks, Claire! I looooove cardamom - one of my favorite seasonings. A little goes a long way, too! Hope you try this and enjoy!
      Reply

  40. Christa says

    Chai cream cheese frosting?!! I love pumpkin bread but this just takes it to another level I can’t wait to try this recipe!
    Reply

  41. Stephanie says

    Last weekend I made pumpkin bread with an almost identical recipe. Now I only wish I had seen this because I would have added that chai frosting on top. It sounds absolutely divine! I love chai flavors. Everything about this is right up my alley!
    Reply

  44. Summer says

    Okay. Talk about delicious. I'm currently pregnant and now I need this in my stomach haha. Your photos make it look even better!! Pinning to make ASAP!
    Reply

  45. Lill Mill says

    This is great, I made it vegan by subbing flax eggs for the eggs and obvious other non dairy items for the rest. I’m the icing was so good I couldn’t help wanting it in the middle as well. Question- do you think I could make this in a cake pan and layer it so that I can add frosting between the layers? Is that crazy?
    Reply

    • Patricia says

      Hi Lill! I don't think that's crazy, but not sure you could get enough batter for two cakes to layer. I'm glad you liked it. If you try layering it, let me know how it works!
      Reply

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