The Story & Intro 🍁
Hi, I’m Inaya, 38, from the sun-kissed island of Crete, Greece. Even though our winters are mild, I’ve always loved the feeling of autumn cozy sweaters, warm tea, and the comforting aroma of baking bread filling my kitchen.
I still remember one autumn when my grandmother, Yaya Eleni, handed me a small pumpkin from her garden and said, “Let’s make something sweet today.” That day, we baked our first Harvest Pumpkin Bread together rich, moist, and infused with cinnamon and nutmeg. It became our little seasonal tradition.
Now, every fall, I make this pumpkin bread recipe to remind me of her gentle hands and laughter. And because I love adding a creative twist, I serve it with homemade cinnamon butter creamy, slightly sweet, and spiced just right.
This Harvest Pumpkin Bread with Cinnamon Butter isn’t just a recipe; it’s a cozy hug in loaf form. Whether you’re sharing it with friends over coffee or gifting it to a neighbor, it brings pure comfort. And the best part? It’s easy enough for beginners and satisfying for seasoned bakers.
Let’s bake together, one slice of happiness at a time. 💛
Why You’ll Love This Recipe
- 🍞 Soft & Moist Texture – Perfectly spiced and tender, never dry!
- 🍂 Full of Fall Flavor – Pumpkin puree, cinnamon, and nutmeg in harmony.
- 🧈 Cinnamon Butter Bonus – Adds a creamy, sweet-spiced topping.
- 💡 Beginner Friendly – Simple ingredients and foolproof steps.
- 🎁 Perfect Gift Idea – Wrap in parchment, tie with twine instant homemade love.
Ingredients You’ll Need
For the Harvest Pumpkin Bread
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- ½ cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- ¼ cup (60ml) milk or buttermilk
- 1 teaspoon vanilla extract
For the Cinnamon Butter
- ½ cup (115g) unsalted butter, softened
- 2 tablespoons honey or maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- A pinch of salt
Step-by-Step Instructions 👩🍳
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal later.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This step ensures even distribution of spices no clumpy surprises later!
Step 3: Combine Wet Ingredients
In another bowl, whisk the eggs, sugars, and oil until smooth. Add pumpkin puree, milk, and vanilla extract. Mix until it’s creamy and well combined.
Step 4: Bring It Together
Gradually add the dry ingredients into the wet mixture. Stir with a spatula until just combined don’t overmix, or your bread might get dense.
Step 5: Bake the Pumpkin Bread
Pour the batter into your prepared loaf pan. Smooth the top with a spatula.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Rest
Let the bread cool in the pan for 10 minutes, then remove it to a wire rack to cool completely. This keeps it moist inside and golden on the edges.
Step 7: Make the Cinnamon Butter
While your bread cools, whip together softened butter, honey, cinnamon, vanilla, and a pinch of salt. Mix until smooth and fluffy.
Step 8: Serve & Savor
Slice your harvest pumpkin bread, spread it generously with cinnamon butter, and enjoy with a hot cup of tea or coffee.
Tips from My Kitchen 🧡
- Pumpkin Purée Tip: Use pure canned pumpkin or homemade purée not pumpkin pie mix.
- Extra Moisture: Add 1 tablespoon of Greek yogurt for an even softer loaf.
- Storage: Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to a week.
- Freeze It: Freeze slices with parchment between them. Thaw and toast for a quick breakfast treat.
Serving Suggestions 🍽️
This harvest pumpkin bread pairs beautifully with:
- Warm chai latte or cappuccino
- A drizzle of maple syrup for extra sweetness
- Chopped nuts or pumpkin seeds sprinkled on top before baking
- Whipped cream cheese instead of butter for a tangy twist
Recipe Card 📜
🕒 Time
Prep: 15 minutes
Bake: 60 minutes
Cool: 30 minutes
Total: 1 hour 45 minutes
🧂 Ingredients
All-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, sugars, oil, eggs, pumpkin puree, milk, vanilla, butter, honey, cinnamon
👩🍳 Instructions
- Preheat oven to 350°F and prepare loaf pan.
- Mix dry ingredients in one bowl.
- Whisk wet ingredients in another.
- Combine gently, pour into pan.
- Bake 55–65 minutes.
- Cool before slicing.
- Whip up cinnamon butter and serve.
💡 Notes
- Don’t overmix your batter gentle folding keeps it soft.
- You can use coconut oil or olive oil for a Mediterranean touch.
- Add chopped walnuts or chocolate chips for extra indulgence.
🧘 Nutrition (Per Slice)
Calories: ~230
Carbohydrates: 30g
Protein: 3g
Fat: 10g
Fiber: 1g
Sugar: 16g
Short 100-Word Version 🍂
Hi, I’m Inaya from Crete! This Harvest Pumpkin Bread with Cinnamon Butter is my favorite fall comfort bake. Soft, moist, and full of cozy spices like cinnamon and nutmeg, it’s the perfect recipe to fill your home with warmth. I first made this with my grandmother from our garden pumpkins, and every slice still tastes like those sweet memories. Serve it warm with homemade cinnamon butter creamy, slightly sweet, and absolutely irresistible. Whether for breakfast, dessert, or a homemade gift, this pumpkin bread brings pure autumn joy. 🍁
Conclusion 🌻
There’s something magical about baking with pumpkin the scent, the color, the way it feels like fall in every bite. This Harvest Pumpkin Bread with Cinnamon Butter celebrates that magic in the simplest, most delicious way.
From my Cretan kitchen to yours, I hope this recipe fills your home with comfort, laughter, and the spirit of the season. Remember: the best recipes aren’t just about ingredients they’re about love, memories, and sharing them with the people who make life special. 💛
