Pumpkin Bread with Chia Seeds – Moist, Healthy, and Full of Fall Flavor 🍂

The Story & Intro

Hi, I’m INAYA, 38, from the sun-kissed island of Crete, Greece. Fall always brings a cozy feeling to my kitchen the warm scent of cinnamon, nutmeg, and freshly baked bread filling the air. Even though Crete doesn’t get those crisp autumn days like in other places, I still find joy in baking seasonal recipes that remind me of comfort and family.

When I first made pumpkin bread with chia seeds, I wanted something that combined health, flavor, and texture soft, moist bread with a slight crunch from the chia. It became a favorite in my home almost instantly! This bread brings the heartwarming flavors of pumpkin puree and spices together with the nutritious boost of chia seeds.

If you love pumpkin bread with chia seeds, you’ll adore how simple this recipe is. It’s perfect for breakfast, an afternoon treat, or even a cozy dessert with tea. Plus, chia seeds give it an extra touch of nutrition fiber, protein, and omega-3 goodness.

So, roll up your sleeves, put on your apron, and let’s make your kitchen smell like a fall dream. 🍁

Why You’ll Love This Pumpkin Bread with Chia Seeds

• 🌿 Wholesome and healthy: Packed with chia seeds, whole-grain flour, and pumpkin puree.
• 🎃 Moist and tender: Never dry, thanks to the perfect blend of wet and dry ingredients.
• 🍯 Naturally sweetened: Uses brown sugar and a touch of honey for a rich flavor.
• 🧡 One-bowl recipe: Easy cleanup and quick prep perfect for busy mornings.
• 🌸 Versatile: Delicious plain or with a dollop of Greek yogurt or almond butter.

Ingredients You’ll Need 📝

Here’s everything you’ll need to make this moist and nutritious pumpkin bread with chia seeds:

Dry Ingredients

• 1¾ cups all-purpose flour (or half whole wheat for extra fiber)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 2 tablespoons chia seeds

Wet Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• ½ cup olive oil (or melted coconut oil)
• ¾ cup brown sugar
• 2 tablespoons honey or maple syrup
• ¼ cup Greek yogurt (adds moisture and tang)
• 1 teaspoon pure vanilla extract

Optional Add-ins

• ½ cup chopped walnuts or pecans
• ¼ cup mini chocolate chips
• A sprinkle of rolled oats or chia on top for decoration

Step-by-Step Instructions 👩‍🍳

Step 1: Prepare Your Baking Pan

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

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all your warm spices cinnamon, nutmeg, and cloves. Stir in the chia seeds so they’re evenly distributed.

Step 3: Combine Wet Ingredients

In a large bowl, whisk together pumpkin puree, eggs, olive oil, brown sugar, honey, Greek yogurt, and vanilla extract. Mix until smooth and glossy your kitchen already smells heavenly!

Step 4: Combine Wet and Dry Mixtures

Slowly add the dry ingredients into the wet mixture. Stir with a spatula just until combined don’t overmix! If you’re adding nuts or chocolate chips, gently fold them in now.

Step 5: Bake to Golden Perfection

Pour the batter into your prepared loaf pan. Sprinkle a few extra chia seeds or oats on top for a rustic look.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Slice

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice thick pieces and enjoy with a drizzle of honey or a pat of butter.

Serving Suggestions 🍽️

This pumpkin bread with chia seeds pairs beautifully with:

• A warm cup of coffee or cinnamon tea ☕
• Greek yogurt and a drizzle of honey 🍯
• Almond or peanut butter spread on top 🥜
• Toasted slices with a touch of butter for breakfast 🌞

It’s also a wonderful edible gift! Wrap it in parchment and twine for a homemade touch. 🎁

🧾 Recipe Card

🕒 Time: 10 min prep | 55 min bake | Total: 1 hr 5 min
🥣 Ingredients: Listed above
👩‍🍳 Instructions:

1. Preheat oven to 350°F.
2. Mix dry ingredients.
3. Combine wet ingredients.
4. Fold dry into wet until just combined.
5. Pour into loaf pan, bake 50–60 mins.
6. Cool, slice, and enjoy!

💡 Note: You can replace Greek yogurt with almond milk for a dairy-free version. For extra crunch, top with chopped pecans before baking.

💪 Nutrition (per slice):
Calories: 190 | Protein: 5g | Carbs: 24g | Fat: 8g | Fiber: 3g | Sugar: 10g

Cooking Tips from My Kitchen 💬

1. Use real pumpkin puree — homemade if possible! It gives a fresher, more natural sweetness.
2. Don’t skip the chia seeds — they absorb moisture and make your bread extra soft.
3. Avoid overmixing the batter; that’s the secret to a tender crumb.
4. Cool completely before slicing for clean, perfect slices.
5. Store smartly — wrap tightly and keep at room temperature for up to 3 days, or refrigerate for a week.

My Short 100-Word Story 💕

Hi, I’m INAYA from Crete, Greece. I grew up learning to bake with my grandmother, and this pumpkin bread with chia seeds reminds me of her warm kitchen filled with love. Even though our island doesn’t have pumpkin patches, we always found ways to make autumn special with seasonal treats. This bread blends tradition with a modern twist soft, moist, and lightly sweet, with chia seeds adding that perfect crunch. It’s my go-to comfort bake, perfect for sharing with family and friends. I hope it brings a little warmth and happiness to your kitchen too. 🍞🎃💛

Conclusion 🌿

This pumpkin bread with chia seeds is more than just a recipe it’s comfort, health, and homemade joy in every slice. Whether you’re baking it for family, friends, or yourself, it fills your kitchen with that nostalgic fall aroma we all love.

So grab your mixing bowl, embrace the mess, and bake with love because that’s what truly makes food taste like home. ❤️