1. Combine hazelnut tea leaves with almond milk, let steep for 5-10 minutes, strain.

2. Preheat oven to 350 degrees and grease loaf pan.

3. Mix flour, baking soda, baking powder, salt and nutmeg in large bowl. Mix sugar, oil, vanilla, and milk in separate bowl.

4. Combine the wet and dry ingredients, then fold in pumpkin purée.

5. Pour batter into loaf, sprinkle sugar overtop. Bake for 45-60 minutes, or until toothpick inserted comes clean.

6. Let cool 5 minutes, remove from pan and cool on wire rack.