Sweet Tea Pumpkin Pancake Loaf (Printer View)
Tender loaf blends pumpkin, sweet tea, and pancakes for a comforting, spiced treat. Ideal for breakfast or snacking.
# Components:
→ Wet Ingredients
01 - 1 cup strong brewed sweet tea, cooled
02 - 1 cup canned pumpkin purée
03 - 2 large eggs
04 - 1/2 cup unsalted butter, melted and cooled
05 - 1/2 cup brown sugar, packed
06 - 1/4 cup granulated sugar
07 - 1 teaspoon vanilla extract
→ Dry Ingredients
08 - 2 cups all-purpose flour
09 - 1 cup pancake mix, preferably buttermilk style
10 - 1 1/2 teaspoons baking powder
11 - 1/2 teaspoon baking soda
12 - 1/2 teaspoon salt
13 - 2 teaspoons ground cinnamon
14 - 1/2 teaspoon ground ginger
15 - 1/4 teaspoon ground nutmeg
→ Optional Add-ins
16 - 1/2 cup chopped pecans or walnuts
17 - 1/2 cup mini chocolate chips
# Method:
01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk sweet tea, pumpkin purée, eggs, melted butter, brown sugar, granulated sugar, and vanilla extract until thoroughly blended.
03 - In a separate bowl, stir together flour, pancake mix, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
04 - Gradually add dry mixture to the wet ingredients, stirring until just combined. Take care not to overmix.
05 - Fold in chopped nuts or mini chocolate chips if desired.
06 - Pour batter into prepared loaf pan and smooth the surface. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- Combines classic autumn flavors for a cozy treat
- Versatile for breakfast or snacking
02 -
- Pancake mix can contain extra leaveners and flavorings, so check your brand for best results
- Letting the loaf cool completely prevents crumbling when slicing
03 -
- Use cooled tea so it doesn't cook the eggs when mixing
- A quick dusting of cinnamon sugar before baking creates a lovely crust