Print
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp chai spice blend (or substitute with 1 tsp cinnamon, ½ tsp each cardamom, ginger, allspice, and cloves)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup pure maple syrup
- ½ cup brown sugar (light or dark)
- ⅓ cup vegetable oil (or melted coconut oil)
- ¼ cup milk (any kind)
- 1 tsp vanilla extract
- ½ cup chopped pecans or walnuts (optional)
- ½ cup mini chocolate chips or dried cranberries (optional)
- 1 tbsp turbinado sugar (for crunch)
- Pinch of cinnamon
Instructions
- Preheat oven to 350°F (175°C) and prepare loaf pan.
- Whisk together pumpkin puree, eggs, maple syrup, brown sugar, oil, milk, and vanilla until smooth.
- Sift together flour, baking soda, baking powder, salt, and chai spice blend.
- Gently stir dry ingredients into wet ingredients until just combined.
- Fold in optional mix-ins if desired.
- Pour batter into loaf pan and smooth top, then sprinkle with turbinado sugar and cinnamon.
- Bake for 55–65 minutes, checking for doneness with a toothpick.
- Let cool before slicing and serving.
Notes
Ensure all ingredients are at room temperature for smoother mixing.
Avoid overmixing to maintain a light texture.
Store leftovers in an airtight container to keep moisture.
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg