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: 255kcal
Ingredients
Chai Pumpkin Loaf
- 1 ¾ cups 220 g all-purpose flour
- 1 tsp 5 g baking soda
- ½ tsp 2 g baking powder
- ½ tsp 3 g salt
- 1 tsp 3 g ground cinnamon
- ½ tsp 1 g ground cardamom
- ½ tsp 1 g ground ginger
- ¼ tsp 0.5 g nutmeg
- ¼ tsp 0.5 g allspice
- 1 cup 240 g pumpkin purée (not pumpkin pie filling)
- ¾ cup 150 g light brown sugar, packed
- ½ cup 120 ml neutral oil (canola or sunflower)
- 2 large eggs about 100 g total
- 1 tsp 5 ml vanilla extract
- 2 tbsp 30 ml pure maple syrup
Maple Pecan Streusel
- ½ cup 60 g chopped pecans
- ¼ cup 30 g all-purpose flour
- 2 tbsp 25 g light brown sugar
- 2 tbsp 30 g cold unsalted butter, cubed
- 1 tbsp 15 ml pure maple syrup
- Pinch of cinnamon
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, maple syrup, 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.