1-Preheat and Prep: First, heat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment. This step ensures your Pumpkin Vanilla Chai Cake bakes evenly and slides out easily. Get all your ingredients measured and ready to go for a smooth process.

2-Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons chai spice blend. Sifting helps for a lighter texture, especially if you’re making a gluten-free version.

3-Combine Wet Ingredients: In another bowl, whisk 1 cup canned pumpkin puree, 1/2 cup oil or melted butter, 1/4 cup Greek yogurt or applesauce, 2 large eggs, 2 teaspoons vanilla extract, and 1/4 cup milk until smooth. This mix creates the moist base for your Pumpkin Vanilla Chai Cake.

4-Bring It All Together: Gently fold the wet ingredients into the dry ones until just combined to avoid a dense cake. If you want extras like nuts, add 3/4 cup now for a fun twist.

5-Bake and Cool: Pour the batter into your pan and bake for 50 to 60 minutes, checking with a toothpick. Let it cool in the pan for 10 to 15 minutes, then move to a rack. For health benefits of pumpkin that make this cake even more appealing, read about the perks of pumpkin in your diet.