Tahini Pumpkin Bread

This easy, perfectly moist, not-so-sweet Tahini Pumpkin Bread, infused with cozy warm spices, the nuttiness of tahini, and a hint of floral from orange blossom, is a fantastic recipe to have in your fall and winter rotation. It’s versatile and suitable for both sweet and savory breakfast or snack options!

While there’s nothing wrong with delicious sweet pumpkin bread—I actually have a beloved pumpkin bread recipe that I’ve transformed into Ricotta Pumpkin Zeppole or donuts, which were absolutely fabulous!—I wanted to create an almost savory version of pumpkin bread for some variety. I opted for a quick bread rather than a yeasted bread, as I understand how complicated yeast recipes can be and the patience they require.

What sets this pumpkin bread apart is its reduced sugar content, the use of olive oil for a rich, fruity, and robust flavor, and tahini for a savory nuttiness. Whether you enjoy this pumpkin bread by the slice or topped with endless possibilities like yogurt, more tahini, jam, hummus, and more, I’m confident it will become a new fall and winter favorite.

Tahini Pumpkin Bread Ingredients:

  • Pumpkin – Always ensure you’re using 100% pumpkin puree, not pie filling loaded with sugar.
  • Brown Sugar – Not too much, it just helps balance the flavors, and the deep, warm sweetness from the molasses enhances the taste.
  • Eggs – For structure in the bread and to contribute to its tenderness and fluffiness.
  • Extra Virgin Olive Oil – Rich, fruity, tangy olive oil adds a lovely amount of moisture.
  • Tahini – Provides flavor, and nuttiness, and adds moisture due to its high fat content.
  • Orange Blossom Water – Optional; it offers a unique floral flavor that pairs well with tahini and warm spices.
  • Small Orange – Only the zest; also optional. If you decide against the orange flavor, opt for some vanilla extract to add more depth of flavor.
  • All-purpose flour – My favorite is always a single-grain AP flour like spelt or einkorn. If you’re gluten-free, your favorite all-purpose gluten-free flour will also work well.
  • Baking powder and baking soda – These give the bread a perfect rise.
  • Pumpkin pie spice – Since pumpkin doesn’t have much flavor on its own, all the spices really help!
  • Salt – To bring out all the flavors even more.

Storing the Pumpkin Bread: Keep it well-wrapped or in an airtight container at room temperature for about 2 to 3 days. Due to its moisture content, it won’t last much longer than that. I recommend pre-slicing your bread and wrapping each slice individually to freeze for when your cravings hit! It can last up to 3 months in the fridge.

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Tahini Pumpkin Bread


Units Scale
  • 1 cup pumpkin puree
  • 1/3 c brown sugar
  • 1/4 cup olive oil
  • 2 large eggs
  • 1/4 cup tahini plus 1 tablespoon
  • 11/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon soda
  • 1 teaspoon salt
  • 1 orange, zested (optional)
  • 2 teaspoons orange blossom water (optional)
  • 12 tablespoons pumpkin spice or a combination of ginger, clove, cinnamon and cardamom


  1. Preheat the oven to 35O F, grease a loaf pan then line with parchment and set aside.
  2. In a large bowl whisk together the pumpkin puree, brown sugar, olive oil, tahini, and eggs until fully combined.
  3. Next fold in the flour, baking powder, soda, salt, orange zest, orange blossom water, and spices until the batter is smooth, making sure not to over-mix.
  4. Pour the batter into the prepared loaf pan, making sure to level the top and drizzle the remaining tahini then swirl on top with a knife.
  5. Bake for about 50-60 minutes, checking the center with a toothpick making sure no wet batter comes out and that it’s fully cooked.  Cool for another hour on a wire rack then slice and enjoy!

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