Chai spiced pumpkin loaf

Source

Recipe below. It was originally from https://www.bowlofdelicious.com/chai-spiced-pumpkin-bread/ but I made my own variations.
– 1/2 c. Coconut oil, melted
– 3/4 c. Sugar
– 3/4 c. Brown sugar
– 2 eggs
– 1 c. canned pumpkin
– 1/2 c. chai tea concentrate (I used “Tazo”)
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1 tsp cinnamon
– 1/2 tsp ground clove
– 1/2 tsp ground ginger
– 1 tsp salt
– 1-2/3rds cups All purpose flour
– pumpkin seeds to top
Method:
1. Preheat oven to 350 degrees F. Grease a 9×5 loaf pan.
2. In a large bowl, mix oil with sugars with an electric beater until sugars are coated (about 30 sec.)
3. Add eggs. Beat until starting to get fluffy (about 30 sec.)
4. Add pumpkin and chai concentrate. Mix until combined.
5. Add baking powder, baking soda, spices and salt. Mix until combined.
6. Add flour. Stir with a wooden spoon until just combined.
7. Pour into loaf pan, smooth out. Add pumpkin seeds to top.
8. Bake at 350 for about 60 mins. Check if done by inserting toothpick into the middle – if it comes out clean, it’s done. Mine needed about 10-15 more minutes at that point, and I covered the top with tin foil then, so it wouldn’t get any more browned.
9. When done, cool in the pan for 10 minutes, then cool on a wire rack.