# Components:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 2 teaspoons culinary grade matcha powder
03 - 2 teaspoons pumpkin pie spice
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - 1 cup canned pumpkin purée
08 - 2/3 cup granulated sugar
09 - 1/3 cup packed light brown sugar
10 - 2 large eggs
11 - 1/2 cup vegetable oil
12 - 1/4 cup whole milk
13 - 1 teaspoon vanilla extract
→ Optional Toppings
14 - 2 tablespoons pumpkin seeds
15 - 1 tablespoon turbinado sugar
# Method:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan, or line with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, matcha powder, pumpkin pie spice, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk together canned pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, whole milk, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients. Fold gently with a spatula just until combined, avoiding overmixing.
05 - Pour batter into prepared loaf pan. Smooth surface and sprinkle with pumpkin seeds and turbinado sugar, if using.
06 - Bake for 50–55 minutes or until a toothpick inserted in center comes out clean or with moist crumbs.
07 - Let loaf cool in pan for 10 minutes, then transfer to wire rack. Cool completely before slicing and serving.
