Save A moist, aromatic loaf combining earthy matcha green tea with warm pumpkin spice flavors—perfect for breakfast or an afternoon treat.
I first baked this matcha pumpkin spice muffin loaf for a cozy autumn brunch with friends. The earthy matcha color and subtle tea flavor paired so well with the fragrant pumpkin spices that everyone wanted the recipe before the meal ended.
Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Matcha powder (culinary grade): 2 tsp
- Pumpkin pie spice: 2 tsp
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Pumpkin purée: 1 cup (230 g), canned
- Granulated sugar: 2/3 cup (130 g)
- Light brown sugar, packed: 1/3 cup (65 g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120 ml)
- Whole milk: 1/4 cup (60 ml)
- Vanilla extract: 1 tsp
- Pumpkin seeds (pepitas): 2 tbsp, optional topping
- Turbinado sugar: 1 tbsp, optional topping
Instructions
- Prep the pan:
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan or line with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, matcha powder, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
- Mix wet ingredients:
- In a separate bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.
- Combine wet and dry:
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined—do not overmix.
- Fill and top:
- Pour the batter into the prepared pan. Smooth the top and sprinkle with pumpkin seeds and turbinado sugar if desired.
- Bake:
- Bake for 50–55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and serve:
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Save Making this loaf has become a favorite Saturday morning tradition in our family—my kids love helping to sprinkle the pumpkin seeds before it goes into the oven, and the aroma fills our house with warmth.
Required Tools
9x5-inch loaf pan, mixing bowls, whisk, spatula, measuring cups and spoons, wire rack.
Allergen Information
Contains eggs, wheat (gluten), and may contain traces of milk if using dairy milk. Always double-check labels for sensitivities.
Nutritional Information
Per slice (based on 10 slices): 220 calories, 8 g total fat, 34 g carbohydrates, 3 g protein.
Save The delicate blend of matcha and pumpkin spice makes this loaf a memorable treat for any season—serve warm or chilled for the best flavor.
Recipe FAQ
- → Can I make this loaf vegan?
Yes, substitute eggs with flax eggs and use dairy-free milk for a vegan-friendly version.
- → What can I use instead of matcha powder?
If matcha isn’t available, try green tea powder, though the flavor and color will vary.
- → How do I store leftover slices?
Store slices in an airtight container at room temperature for up to 3 days, or freeze for longer shelf life.
- → Can I make this bread gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of regular flour for a gluten-free option.
- → Which toppings pair best?
Pumpkin seeds, turbinado sugar, cream cheese, honey, or a dusting of powdered sugar work wonderfully.
- → What’s the texture of this loaf?
The loaf is moist and tender, with a soft crumb and subtle crunch from pumpkin seeds if added.