This may be my favorite loaf of bread I’ve ever made. Maybe. Pumpkin and chai were just made for each other. Remember my sweet potato chai muffins? This recipe is better.
As I type this, I’m flying back out to California. I was back home from Pittsburgh for just a week, but cookbook work had to be done, so I’m back off to the west coast. Hopefully you’ve heard the news that I’m coming out with my second cookbook!! The first time around, I wrote it by myself. This second time around, I’m going with a new publisher AND writing it with another person, which is pretty awesome because it’s George from Civilized Caveman. We decided to come together and collaborate to make a ton of brand new, never before seen recipes. With George’s amazing photography and my ability to destroy his kitchen while creating recipes, we are bound to come up with some pretty stellar dishes. He loves when I’m in the kitchen. Just loves it.
I’m excited that I finally have the chance to tell you all about the cookbook and share some pictures of the recipes that will be in the book! Especially the failed recipes. Those are funny to see. Not for us, because we become extremely annoyed when it happens, but it’s funny for you. And remember, when I go to visit George in California, we spend 6-7 days with each other. And annoy each other. I get all up in his space, eat a lot of his food (he always has the best food ever) and spill food into every crevice possible. So when a recipe fails, it makes things worse. We become almost like little children, throwing small tantrums. Baking has seemed to be our biggest downfall. Mostly because we are trying new ingredients that we haven’t worked with much. We tried some cinnamon rolls and monkey bread…both failed. They still tasted good, so of course we ate them, but looks wise and texture wise, not so much. Hopefully we can pull our sh*t together and figure out those recipes. How bomb would that be? Bomb.
Crying babies are the worst. And there is one in close proximity to me on the plane. No wait, crying babies on planes are the worst. I know, I know, I will never get it until I am a mom, but what if I don’t plan to be a mom? What if I plan to do other things? Then will I never understand it? I felt really bad for the mom on the flight. Even though everyone understands, they all still secretly hate her, because you can’t hate the child. That would just be effed up.
You know what’s effed up? That show ‘The Walking Dead’. I see why it’s so addictive, but daaaaamn are your dreams messed up afterwards. I didn’t have zombie dreams, oh no. I had dreams of creepy people, doing creepy things. Like smearing pumpkin pie on my friend and jumping up and down on her. You think that wouldn’t be that freaky of a dream, but you had to see their faces. Chainsaw massacre meets hills have eyes. I escaped up a mountain with wolves following me. Then I woke up, and couldn’t go back to sleep. Pretty sure my brain told me to wake up so I wouldn’t witness my own death. I’m sad I won’t be watching The Walking Dead anymore. But I like living in my dreams.
THE CRYING WON’T STOP.
Chai Pumpkin Bread
- Yield: 6 1x
Ingredients
- 1 cup almond butter (or other nut butter or seed butter)
- 1/2 cup pumpkin puree
- 1 banana, mashed
- 1/4 cup honey (optional- i like it sweeter)
- 2 eggs, whisked
- 2 chai tea packets (tea spices removed from packets)
- 3 tablespoons coconut flour
- 1/2 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
Instructions
- Preheat oven to 350 degrees.
- Mix together almond butter, pumpkin, banana, and eggs.
- Cut open the two tea bags and remove all the tea spices from the tea bags and add to almond butter mixture.
- Add the rest of the ingredients and mix until well combined.
- Grease a loaf pan and then line it with parchment paper.
- Pour batter in pan and place in oven. Bake for 45 minutes. Let rest before slicing.
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This is the second time this week I’m making this bread. Just started the paleo eating still not 100% but close!! Love this bread and several other recipes from here. Keep posting recipes!!
Awesome recipe!! Love this bread keep posting awesome recipes please. Just started paleo eating and loving it
This bread is SO delicious!! I’m not even Paleo, but I do try to eat clean which is what brought me to try this. Not sure what all the problems were with this recipe, as it was very simple to follow. I used what I had on hand for tea, which was Yogi Mayan Cocoa Spice. Literally like my favorite tea ever! It has a similar flavor profile to chai so I took the chance, and glad I did! The only other modifications I made were 1/2 tsp vanilla and 1/8 tsp allspice. I thought those additions would create more of a chai flavor? Idk but the end result was awesome! Super moist (how did some turn out dry?!), nutty, good pumpkin flavor and wonderful spicy-ness. Oh I also chose to add the honey and glad I did… I feel like the slight sweetness really balances out the spice nicely. Thanks for the great recipe Juli!! 🙂
Umm…. I thought I was cheating. This is SO AMAZING… I think I may end up subbing the honey for maple syrup. I just like the taste of it, and I think it compliments the flavors in the bread. Maybe Ill add a hint of vanilla extract too. Wow… I had this for breakfast with a little maple syrup drizzled on top. Unbelievable. I haven’t had anything “bready” in a LONG time. OH JOY!!! WIll make a again and again! Please never stop posting!
So, in a fit of Juli-type genius, I decided to use this as a base for bread pudding. Yup. I had about half a loaf left. I used your Chocolate Waffle Bread Pudding recipe as a rough guide for the “sauce”, omitted the chocolate chips & subbed raisins, added a bit more syrup (I am a Vermonter after all) and voila. It’s delicious & I just ate it for dinner.
daaaaaaamn girl. i dig it!! well done!!
Can you substitute any other flou for coconut?
no, all flours are very different
Any suggestions for high-altitude adjustments to the recipe? Colorado paleo baking can be tricky.
i’m in colorado so i would make this exactly the same if you’re in co too!
SO GOOD
Love this bread!!! It’s heavy and very moist but it tastes amazing. Also, I always have to cook it 5-10mins longer than the recipe calls for. SO. GOOD.
I love the recipe’s flavor and definitely want to make again! couple quick questions.
first- is the seperated chai for flavor or texture (or both)? reason I’m asking is separating the black tea from the chai is next to impossible as the black tea is small granules. Also there were many pieces of hard ginger and what not adding a sorta bark-esque texture quality.which wasn’t all bad but I’d like to find a better way of adding texture. such as nuts?
I was thinking of just adding chai spices or brewing up the chai to get the flavors etc.
the other thing is my first attempt came out pretty dry.
I’m getting ready to try agian, any suggestions would be appreciated.
thanks again for this recipe.
the chai is for flavor. but if you brewed tea, the liquid would change the consistency for the bread