Moist loaf blended with sweet tea, pumpkin, warm spices, and fluffy pancake mix—delicious for breakfast or snacking.
# Ingredients:
→ 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 buttermilk pancake mix
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
# Directions:
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 together sweet tea, pumpkin purée, eggs, melted butter, brown sugar, granulated sugar, and vanilla extract until smooth.
03 - In a separate bowl, mix all-purpose flour, pancake mix, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg thoroughly.
04 - Gradually add dry ingredients to wet mixture, stirring just until combined. Avoid overmixing to preserve loaf's tenderness.
05 - Gently fold in chopped nuts or mini chocolate chips, if desired.
06 - Pour batter into prepared loaf pan and smooth the surface evenly.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center emerges clean.
08 - Allow loaf to cool in pan for 10 minutes, then transfer to wire rack and let cool completely before slicing.
