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Chai Spiced Pumpkin Bread with Almond Streusel

Santé Nuts - Chai Spiced Pumpkin Bread with Cashew Streusel

Pumpkin and sweet spices always remind us of crispy leaves and cozy sweaters, and we think you’ll agree this chai-spiced pumpkin bread with almond streusel recipe is like a hug for your insides. Our Chai Almonds make the ideal streusel topping for this easy but satisfying pumpkin bread recipe. Best of all, your whole house is going to smell amazing while it’s baking. This warm, sweet, and spicy pumpkin bread recipe will be the only one you need for relaxed weekend brunches, rainy days, afternoon tea, or anytime you want a sweet and nutty treat. 


Prep time: 20 minutes
Cook time: 1 hour
Total time: 3 hours (includes cooling time)

Servings/Yield: 8 Servings



  • 1¾ cups all-purpose flour
  • Contents of 2 chai tea bags
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon black pepper
  • ¼ teaspoon ground cloves
  • 1¼ cups canned unsweetened pumpkin puree
  • ¾ cup preferred vegetable oil
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 2 large eggs

For streusel:

  • ½ cup sugar
  • ½ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • 4 tablespoons (½ stick) unsalted butter, softened
  • ½ cup Santé Chai Almonds, chopped

For glaze:

  • 1 cup powdered sugar, sifted
  • 1 teaspoon milk, or as needed
  • 1 teaspoon vanilla extract



  1. Preheat oven to 350°F. Spray a 9"x5” loaf pan with cooking spray.
  2. In a large bowl whisk to combine flour, tea, ginger, baking powder, baking soda, salt, cardamom, cinnamon, pepper, and cloves.
  3. In a medium bowl whisk to combine pumpkin, oil, sugar, brown sugar, and eggs. Fold pumpkin mixture into dry ingredients just until combined.
  4. Scrape batter into prepared pan.
  5. In a small bowl whisk to combine sugar, flour, and cinnamon. Add butter and work butter into flour with your fingers until mixture is crumbly. Stir in almonds and sprinkle streusel over pumpkin bread.
  6. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in pan for 20 minutes, then turn out onto a rack to cool completely.
  7. In a small bowl whisk together powdered sugar, milk, and vanilla to reach a pourable but still thick consistency. Drizzle glaze over pumpkin bread.
  8. Serve with additional Chai Almonds sprinkled on top of each slice.