🍂 Breakfast Pumpkin Bread with Almond Butter

The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. When I think of breakfast that feels like a hug in the morning, I think of my Breakfast Pumpkin Bread with Almond Butter. The first time I made it, my kitchen smelled like cinnamon, nutmeg, and sweet roasted pumpkin warm scents that remind me of my grandmother’s fall baking days.

Growing up, we didn’t have canned pumpkin, so we roasted our own. I remember watching my grandmother scrape the golden flesh into a bowl, mixing it with olive oil and a touch of honey. That’s where my love for creating simple, cozy dishes began the kind that make your home feel full of love.

This pumpkin bread recipe is moist, full of flavor, and slightly nutty thanks to the almond butter. It’s not too sweet, making it perfect for breakfast with a cup of Greek coffee or herbal tea. The best part? It’s made with pantry staples and takes less than an hour to prepare.

Whether you’re new to baking or looking for something wholesome and nourishing, this breakfast pumpkin bread with almond butter will make your mornings brighter. I often bake two loaves one for my family and one to gift a friend. Because when you share food, you share warmth.

Keyword usage: breakfast pumpkin bread with almond butter (5x)

🥣 Ingredients

You’ll need:

• 1 ¾ cups all-purpose flour (or whole wheat for a heartier texture)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger
• 1 cup pumpkin puree (homemade or canned)
• ½ cup creamy almond butter
• ½ cup brown sugar
• ¼ cup honey or maple syrup
• 2 large eggs
• ¼ cup olive oil or melted coconut oil
• 1 teaspoon vanilla extract
• Optional: ½ cup chopped nuts or dark chocolate chips

👩‍🍳 Step-by-Step Instructions

1. Preheat the oven
Set your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan. Line it with parchment paper for easy removal.

2. Mix the dry ingredients
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This ensures all your spices blend evenly.

3. Combine the wet ingredients
In another bowl, beat together the pumpkin puree, almond butter, brown sugar, honey, eggs, oil, and vanilla until smooth. The almond butter gives the batter a rich, creamy texture it’s the secret to moist pumpkin bread!

4. Bring it all together
Add the dry mixture to the wet mixture. Stir gently until combined don’t overmix! If using nuts or chocolate chips, fold them in now.

5. Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool and enjoy
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Serve warm with a drizzle of almond butter on top or a sprinkle of sea salt for contrast.

🧡 Serving Suggestions

• Slice and toast it for breakfast, then spread with more almond butter and a drizzle of honey.
• Enjoy with Greek yogurt and fresh figs for a Mediterranean touch.
• For dessert, serve it warm with a scoop of vanilla ice cream and crushed almonds.
• Make mini loaves as gifts wrap them in parchment and tie with twine.

This pumpkin bread with almond butter also freezes beautifully. Just slice and store in a freezer-safe bag. Reheat in the toaster for an instant cozy treat.

💡 Tips & Notes

• Homemade pumpkin puree: Roast pumpkin chunks until tender, blend until smooth, and use instead of canned.
• Sweetness: Adjust to taste add an extra tablespoon of honey if you prefer sweeter bread.
• Texture: For an extra fluffy loaf, don’t overmix your batter.
• Add-ins: Try mixing in raisins, walnuts, or shredded coconut for variation.

🍞 Recipe Card

🕒 Time Cook:
Prep time – 10 min
Cook time – 55 min
Total time – 1 hour 5 min

🥄 Ingredients:

• 1 ¾ cups flour
• 1 cup pumpkin puree
• ½ cup almond butter
• ½ cup brown sugar
• ¼ cup honey
• 2 eggs
• ¼ cup olive oil
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger

👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix dry ingredients in one bowl, wet in another.
3. Combine, pour into loaf pan, and bake 50–60 minutes.
4. Cool, slice, and top with almond butter.

📝 Notes:

• For vegan version: replace eggs with flax eggs.
• Store in airtight container up to 4 days or freeze for 2 months.

🥑 Nutrition (per slice):
Calories: 210 | Protein: 5g | Carbs: 28g | Fat: 9g | Fiber: 2g | Sugar: 12g

🌾 Conclusion

Every time I bake this breakfast pumpkin bread with almond butter, I’m reminded that cooking is about sharing not perfection. It’s the smell of cinnamon filling the house, the sound of laughter around the table, and that first warm bite that makes it all worth it.

So, next time you need a comforting start to your day, bake this loaf, pour yourself a cup of coffee, and take a deep breath. Life’s sweetest moments often come from the simplest recipes. 💛