Pumpkin Bread with Tahini Swirl: A Cozy Fall Favorite with a Greek Twist

The Story & Intro

Hi, I’m Inaya born and raised on the beautiful island of Crete, where every dish tells a story and every kitchen smells like love. 🌿

When I first baked this Pumpkin Bread with Tahini Swirl, I wanted to mix the warmth of autumn with a touch of my Greek roots. Pumpkin season always reminds me of cozy evenings, the scent of cinnamon in the air, and the joy of sharing something sweet with friends. Back home, tahini (a sesame paste) is often used in desserts, adding a creamy nuttiness that pairs beautifully with pumpkin’s natural sweetness.

This bread is more than just a treat it’s comfort in every bite. The pumpkin keeps it moist, the tahini swirl adds a nutty twist, and the aroma of spices fills your home with pure happiness. 🍁 Whether you’re serving it for breakfast with coffee or as an afternoon snack, it’s one of those recipes that brings warmth to any day.

I’ve made this pumpkin bread many times, often with my kids helping swirl the tahini before baking it’s messy but magical! So, let’s bake something that feels like home and tastes like fall with this Pumpkin Bread with Tahini Swirl recipe.

Why You’ll Love This Pumpkin Bread

• Incredibly moist and flavorful — thanks to real pumpkin puree.
• Unique Greek-inspired twist — the tahini swirl adds creamy depth.
• Perfectly spiced — cinnamon, nutmeg, and ginger for cozy comfort.
• Naturally dairy-free — no butter, just olive oil and tahini.
• Freezes beautifully — enjoy slices all season long.

Ingredients You’ll Need 🍂

For the Pumpkin Bread

• 1 ¾ cups all-purpose flour
• 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 (not pumpkin pie filling)
• ¾ cup brown sugar, packed
• ½ cup olive oil or vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk (or almond milk)

For the Tahini Swirl

• ⅓ cup tahini
• 2 tablespoons maple syrup or honey
• 1 tablespoon warm water (to thin)

Step-by-Step Instructions 🧡

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper, leaving a bit of overhang to lift the bread easily later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This mix gives the bread its warm and comforting spice base.

Step 3: Combine Wet Ingredients

In a large bowl, whisk the pumpkin puree, brown sugar, olive oil, eggs, vanilla, and milk. Mix until smooth this creamy base will make your bread moist and flavorful.

Step 4: Combine Wet & Dry

Gradually add the dry mixture into the wet, stirring gently until just combined. Don’t overmix; a few lumps are perfectly fine.

Step 5: Make the Tahini Swirl

In a small bowl, stir together tahini, maple syrup (or honey), and a tablespoon of warm water until smooth and pourable.

Step 6: Layer & Swirl

Pour half of the pumpkin batter into the prepared pan. Add half the tahini mixture in small spoonfuls. Use a knife or skewer to gently swirl the tahini through the batter. Repeat with the remaining pumpkin batter and tahini, swirling again for that beautiful marbled effect.

Step 7: Bake

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell divine a mix of roasted sesame, pumpkin, and warm spice.

Step 8: Cool & Slice

Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Resist the temptation to slice too soon it’s worth the wait!

Serving Suggestions 🍞

• Enjoy warm with a drizzle of honey or extra tahini.
• Serve with Greek yogurt and crushed walnuts for breakfast.
• Add a sprinkle of sea salt on top for a sweet-salty balance.
• Pairs beautifully with spiced tea, coffee, or warm milk.

Tips for the Perfect Pumpkin Bread

• Use good-quality tahini — creamy, not bitter. Stir well before using.
• Don’t skip the parchment paper — it makes lifting the loaf easy.
• Check your pumpkin puree — pure, unsweetened pumpkin works best.
• Let it rest overnight — the flavors deepen by the next day.
• Double the recipe — one to eat now, one to freeze for later.

Recipe Card 🍁

Notes from My Kitchen ❤️

Every time I bake this pumpkin bread, I think of the tiny Cretan bakery my grandmother used to visit, where everything smelled like toasted sesame and honey. Mixing tahini with pumpkin feels like connecting my past with my present a little Greek soul in a classic fall treat.

Whether you’re new to baking or a seasoned cook, this Pumpkin Bread with Tahini Swirl will make your kitchen feel warm, your heart full, and your taste buds delighted. 💫

Bake it, share it, and enjoy every slice because food, like stories, tastes best when shared.

Conclusion

Pumpkin Bread with Tahini Swirl isn’t just another fall recipe it’s a celebration of flavor, tradition, and creativity. From the cozy scent of spices to the silky tahini ribbons, every bite tells a story. So preheat your oven, grab your mixing bowl, and create something deliciously memorable today.

Let’s make your kitchen the coziest corner of your home, one loaf at a time. 🍂