Chai Spiced Pumpkin Loaf with Maple Pecan Streusel
This cozy chai spiced pumpkin loaf is filled with warm autumn spices, and topped with a crunchy maple pecan streusel. Moist, flavorful, and perfect for fall mornings or holiday gatherings.
Servings: 12
Calories: 380kcal
Ingredients
Chia Pumpkin Loaf
- 225 g 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 150 g ¾ cup light brown sugar
- 100 g ½ cup granulated sugar
- 115 g ½ cup unsalted butter, melted and cooled slightly
- 2 large eggs
- 240 g 1 cup pumpkin purée
- 1 tsp vanilla extract
Maple Pecan Streusel:
- 50 g ⅓ cup chopped pecans
- 40 g 3 tbsp brown sugar
- 25 g 2 tbsp all-purpose flour
- 30 g 2 tbsp cold unsalted butter, cubed
- 1 tbsp pure maple syrup
Instructions
- Preheat the oven to 175°C (350°F) and line a 9x5-inch loaf pan with parchment paper.
- In a small bowl, mix the streusel ingredients with a fork until crumbly and sprinkle evenly over the top.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In a large bowl (or the bowl of a stand mixer), combine the brown sugar, granulated sugar, and melted butter.
- Mix until smooth, then add the eggs one at a time, followed by the pumpkin purée and vanilla, mixing until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) just until no flour remains.
- Pour the batter into a loaf pan and add the maple pecan streusel evenly on top.
- Bake for 55–65 minutes, or until a skewer inserted in the center comes out mostly clean.
- Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and enjoy once fully cooled.