Pin A moist, tender loaf combining the flavors of sweet tea, pumpkin, and fluffy pancakes—perfect for breakfast or an afternoon treat.
I first baked this sweet tea pumpkin pancake muffin loaf for a weekend brunch and was amazed by the way the sweet tea infused such a subtle depth into the moist crumb. It’s been a hit with friends asking for the recipe after their first slice.
Ingredients
- Strong brewed sweet tea: 1 cup, cooled
- Pumpkin purée: 1 cup, canned
- Eggs: 2 large
- 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: 1 cup, preferably buttermilk style
- 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: 1/2 cup, optional add-in
- Mini chocolate chips: 1/2 cup, optional add-in
Instructions
- Prepare the pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- Mix wet ingredients:
- In a large bowl, whisk together the sweet tea, pumpkin purée, eggs, melted butter, brown sugar, granulated sugar, and vanilla extract until smooth.
- Combine dry ingredients:
- In a separate bowl, combine flour, pancake mix, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Form the batter:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Add optional mix-ins:
- Fold in chopped pecans, walnuts, or mini chocolate chips if using.
- Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and slice:
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Pin My family loves gathering in the kitchen just as the loaf cools, slicing thick pieces to enjoy with hot tea. It’s become a gentle tradition on chilly weekend mornings.
Required Tools
You will need a 9x5-inch loaf pan, mixing bowls, whisk, spatula, and a wire rack to make this recipe smoothly.
Allergen Information
This loaf contains eggs, dairy, wheat, and nuts if using add-ins. Always check your pancake mix label for potential allergens.
Nutritional Information
Each of 10 slices (without add-ins or glaze) has about 230 calories, 8 g total fat, 36 g carbohydrates, and 4 g protein.
Pin This loaf is best enjoyed freshly sliced with a cup of tea or coffee. Share warm for the coziest experience.
Recipe Questions
- → Can I use another tea instead of sweet tea?
Yes, substituting your favorite strong brewed tea will work. Try chai for spicy notes or herbal for unique flavor.
- → Is canned pumpkin purée necessary?
Canned pumpkin ensures moisture and consistency, but homemade purée is a good substitute. Make sure it's well strained.
- → Do I need a buttermilk pancake mix?
Buttermilk pancake mix adds extra fluffiness, but any style will work. Adjust sweetness as needed for your mix.
- → Can nuts or chocolate chips be omitted?
Absolutely. Leave them out or replace with dried cranberries or raisins if you'd prefer a different texture.
- → What's the best way to store leftovers?
Wrap cooled loaf tightly and keep at room temperature for up to three days. Slices can also be frozen for longer storage.
- → How do I know when the loaf is done?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, the loaf is ready.