Delight in the season with our Tea Sprinkle Pumpkin Bread recipe, infused with Yogi’s seasonal Pumpkin Spice tea.


As we bid farewell to the sun-kissed days of summer, embrace the arrival of autumn with this warm, delicious treat.


Pumpkin Spice season is here, and what better way to celebrate than baking a flavorful Tea Sprinkle Pumpkin Bread. Using traditional holiday spices Cinnamon, Ginger, and Cardamom, mixed with Pumpkin Puree, this festive dessert is the embodiment of Autumn.

To enhance the depth of flavor in this loaf, this recipe infuses limited-edition, Yogi Pumpkin Spice tea, an aromatic herbal tea blend which adds hints of Clove and rich Vanilla. These warming ingredients combine with soothing Chamomile and Passionflower, herbs traditionally used in Ayurveda to help promote relaxation*. This spiced treat is the ultimate companion for a cozy day spent inside.

Be prepared though, the irresistible aroma coming from your kitchen may have your neighbors spontaneously popping over for a cup of tea and a warm slice of your freshly baked Tea Sprinkle Pumpkin Bread.

*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.
A carton of Yogi Pumpkin Spice Tea sits next to a sliced loaf of Pumpkin Spice bread

A carton of Yogi Pumpkin Spice Tea sits next to a sliced loaf of Pumpkin Spice bread

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A carton of Yogi Pumpkin Spice Tea sits next to a sliced loaf of Pumpkin Spice bread

Tea Sprinkle Pumpkin Bread

  • Author: Yogi



Tea Sprinkle Pumpkin Bread:

  • 1 tbsp Yogi Pumpkin Spice Tea
  • 1 15-oz can Pumpkin Puree
  • 1/2 cups (120 ml) Olive Oil
  • 3 large Eggs
  • 1 2/3 cups Granulated Sugar
  • 1 1/2 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 3/4 tsp fine Sea Salt or Table Salt
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Cardamom
  • 1/4 tsp Ground Ginger
  • 2 1/4 cup all-purpose Flour
  • 1 cup Pumpkin Seeds

To Finish:


To Prepare the Tea Sprinkle Pumpkin Bread:

  1. Preheat the oven to 350. Generously butter and line with parchment paper in a 9 x 5 loaf pan
  2. In a large bowl, whisk together Pumpkin, Oil, Eggs, and Sugar until smooth. Sift Baking Powder, Baking Soda, Salt, Cinnamon, Cardamom, Ginger, Yogi Pumpkin Spice Tea, and Flour over the wet ingredients and mix until there are no streaks of dry ingredients. Fold in Pumpkin Seeds.
  3. Scrape batter into the prepared pan, smooth the top and then sprinkle your Sugar, Pumpkin Seed, and Tea mixture over the top to finish. Bake for 60-65 minutes.
  4. Once baked, let cool in the pan for 10 minutes and then transfer to a cooling rack to cool the rest of the way.
  5. Slice and enjoy!