Pumpkin Bread with Cinnamon Maple Butter


  • 1 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • Pinch of kosher salt
  • 1 cup pumpkin purée
  • 2 eggs
  • 1/2 cup Greek yogurt
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 5 tbsp butter room temperature (coconut oil should work too but haven’t tested it)
  • 2 tsp vanilla extract
  • Chocolate chips optional

Cinnamon Maple Butter:

  • 1/3 cup butter room temperature
  • 3 tbsp maple syrup
  • 1/2 tsp cinnamon


  1. Leave your butter out for at least an hour until it’s room temperature. Preheat oven to 350 degrees.
  2. Combine all the dry ingredients (first 5 listeand then the remaining wet ingredients in separate bowls, adding the chocolate chips last, after the wet ingredients are fully mixed. For the wet ingredients, I noticed my butter was a little chunky but it still turned out fine.

  3. Mix the wet and dry ingredients together gently, being careful not to over-mix.
  4. Pour into a parchment lined baking loaf and bake for 55 minutes, until golden brown and a toothpick comes out the middle clean.
  5. For the maple butter, beat all ingredients together with an electric mixer.
  6. Enjoy the bread warm out of the oven with the butter, otherwise microwave for about 10-15 seconds each slice and wrap it in a moist paper towel.