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! 🍵🎃