Vegan

Matcha Chai Pumpkin Bread (VG)

How to make the perfect seasonal Matcha Chai Pumpkin Bread

Wet Ingredients

  • 425 g pumpkin purée (1 standard can)
  • 190 g brown sugar
  • 120 ml neutral oil (e.g., sunflower or vegetable oil)
  • 85 ml oat milk
  • 1 tbsp (15 g) ground flaxseeds
  • 1 tbsp (15 ml) white vinegar
  • 1 tsp (5 ml) vanilla extract

Dry Ingredients

  • 280 g plain flour
  • 2–3 tbsp chai (sifted)
  • 3 tsp baking powder
  • ½ tsp sea salt

Optional Decorations

  • Crumbled matcha cookie dough
  • Pumpkin seeds

Method

1 - Prepare Wet Ingredients

  • In a large mixing bowl, combine pumpkin purée, brown sugar, oil, oat milk, flaxseed mixture, white vinegar, and vanilla extract. Whisk until smooth and well combined.

2 - Prepare Dry Ingredients

  • In a separate bowl, sift together the plain flour, chai matcha, baking powder, and sea salt.

3 - Combine Ingredients

  • Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix to maintain a light texture.

4 - Prepare the Pan

  • Grease a standard loaf pan or line it with parchment paper. Pour the batter evenly into the pan.

5 - Decorate (optional)

  • Sprinkle crumbled matcha cookie dough and pumpkin seeds over the top for extra texture and flavour.

6 - Bake

  • Preheat the oven to 180°C (fan-assisted 160°C). Bake in the centre of the oven for 55 minutes to 1 hour, or until a skewer inserted into the centre comes out clean.

7 - Cool and Serve

  • Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Enjoy your Matcha Chai Pumpkin Bread! 🍵🎃