Save A moist, tender loaf combining the flavors of sweet tea, pumpkin, and fluffy pancakes—perfect for breakfast or an afternoon treat.
I developed this loaf one chilly morning when craving both pancakes and pumpkin bread. Adding sweet tea gives it a subtle warmth and lovely aroma that makes every bite special.
Ingredients
- Strong brewed sweet tea: 1 cup, cooled
- Canned pumpkin purée: 1 cup
- Large eggs: 2
- Unsalted butter: 1/2 cup, melted and cooled
- Brown sugar: 1/2 cup, packed
- Granulated sugar: 1/4 cup
- Vanilla extract: 1 tsp
- All-purpose flour: 2 cups
- Pancake mix (buttermilk style preferred): 1 cup
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 2 tsp
- Ground ginger: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Chopped pecans or walnuts (optional): 1/2 cup
- Mini chocolate chips (optional): 1/2 cup
Instructions
- Prep the Pan:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
- Mix Wet Ingredients:
- Whisk sweet tea, pumpkin purée, eggs, melted butter, both sugars, and vanilla extract in a large bowl until smooth.
- Combine Dry Ingredients:
- In a separate bowl, stir together flour, pancake mix, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Incorporate Dry Into Wet:
- Gradually add dry ingredients to wet mixture, stirring gently until just combined. Avoid overmixing.
- Add Optional Mix-Ins:
- Fold in nuts or chocolate chips if desired.
- Prepare for Baking:
- Transfer batter to prepared loaf pan and smooth the surface.
- Bake:
- Bake 50–55 minutes until a toothpick comes out clean from the center.
- Cool:
- Leave loaf in pan for 10 minutes, then turn onto wire rack to cool fully before slicing.
Save One fall afternoon, my kids helped stir the batter—watching the sweet tea and pumpkin swirl together made it a fun kitchen memory we still talk about each season.
Required Tools
Mixing bowls, whisk, spatula, 9x5-inch loaf pan, wire rack
Allergen Information
Contains wheat, eggs, butter, and nuts if added. Check pancake mix labels for additional allergens.
Nutritional Information
Per serving (1 of 10 slices) without add-ins or glaze: 230 calories, 8 g fat, 36 g carbohydrates, 4 g protein
Save This loaf is perfect for sharing at brunch or enjoying with an afternoon cup of tea. Enjoy each warm, spiced bite!
Kitchen Guide
- → Can I replace the sweet tea with something else?
Yes, substitute with strong brewed black tea or even milk for a milder flavor. Adjust sweetness as needed.
- → What add-ins work best for this loaf?
Pecans, walnuts, mini chocolate chips, dried cranberries, or raisins all pair well with the pumpkin and spices.
- → How do I know when the loaf is baked?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs, not raw batter.
- → Can I make this loaf gluten-free?
Use gluten-free flour and pancake mix. Check all mix labels to ensure they are certified gluten-free.
- → How should I store the loaf?
Wrap leftovers tightly and keep at room temperature for up to three days. For longer storage, freeze slices.
- → Is this loaf suitable for vegetarians?
Yes, the loaf does not contain meat or animal-derived gelatin. It uses eggs and dairy, so check dietary preferences.