Pumpkin Bread with Olive Oil, Honey, & Fresh Ginger

This pumpkin bread one isn’t your typical sugary loaf — it’s soft, lightly spiced, and has a little Greek twist with orange juice, olive oil, and honey instead of butter and lots of sugar. This pumpkin bread is one of my go-to fall bakes. The twist here is fresh-grated ginger and a splash of orange juice, which make it lighter and more fragrant than your usual pumpkin loaf.

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For me, this is a great recipe, and some of its ingredients make it really special. For instance, adding orange juice after making a few too-heavy pumpkin bread versions felt more like pudding than cake.

A bit of citrus lifts the flavor, giving the loaf a clean, bright note that keeps each bite interesting. The fresh ginger works in a different way — not the dry, spicy hit of powdered ginger, but a gentle heat that lingers softly and balances the sweetness.

The mix of pumpkin, olive oil, and honey keeps the crumb moist and tender, while the orange and ginger make this bread light and as good for breakfast as it is for an afternoon snack with tea.

How I Make This Greek-Style Pumpkin Bread

Get the pumpkin ready: You can use either homemade pumpkin purée (roasted and mashed) or canned — both work great.

Mix the wet ingredients: In a large bowl, I whisk together the pumpkin purée, olive oil, brown sugar, honey, eggs, vanilla, orange juice, and fresh grated ginger. The smell at this point already feels fabulous.

Combine the dry ingredients: In another bowl, mix the flour, baking powder, baking soda, salt, and all the spices.

Mix it all: I slowly add the dry ingredients into the wet and stir just until smooth. Then I fold in nuts or raisins if I’m adding them.

Bake and wait: Pour the batter into a lined loaf pan, and bake until the kitchen smells amazing and the top is golden. The hardest part is waiting for it to cool before slicing!

Pumpkin Bread with Olive Oil, Honey & Fresh Ginger

My Cretan Recipe

Soft, moist pumpkin bread with olive oil, honey, orange, and fresh ginger — cozy and bright at the same time, perfect for fall breakfasts or snacks.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Bread, Cake

Cuisine American, Greek

Servings 10 to 12 slices

Calories 280 kcal

Ingredients

  

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Dry ingredients:

• 2 cups all-purpose flour
• 1 ½ tsps baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ground ginger (optional, for extra spice)
• ¼ tsp nutmeg
• ¼ tsp allspice (optional)

Wet ingredients:

• 1 cup pumpkin purée (homemade or canned)
• ½ cup olive oil extra virgin
• ¾ cup cup brown sugar
• 2 tbsp honey
• 2 large eggs
• Zest of 1 orange
• ¼ cup fresh orange juice
• 1 tbsp fresh grated ginger

Optional add-ins:

• ½ cup chopped walnuts, almonds, or pecans
• A handful of raisins or chopped dates

Instructions

 

• Preheat the oven to 175°C (~350°F) and line a loaf pan with parchment paper.
• In a bowl, mix flour, baking powder, baking soda, salt, and spices.
• In another bowl, whisk together the pumpkin with olive oil, brown sugar, honey, eggs, vanilla, orange zest, orange juice, and fresh grated ginger until all is smooth.
• Add the dry ingredients to the wet mixture and stir gently until just combined.
• Fold in nuts or raisins if using.
• Pour the batter into the prepared pan and smooth the top.
• Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Nutrition

Calories: 280kcal

Keyword bread, pumpkin, pumpkin bread

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Serving Ideas

• Serve plain or with a drizzle of honey and a sprinkle of chopped nuts.
• Toast a slice and spread it with Greek yogurt or soft cheese.
• It’s great, slightly warm with a cup of coffee or tea.

This version of pumpkin bread has everything I love — the cozy flavor of pumpkin, the sweetness of honey, and a bright kick from orange and ginger that keeps it from feeling too heavy. It’s simple, real, and exactly the kind of bake that fits into everyday cooking.

You don’t need to wait for the holidays to make it — just a cool day, a little pumpkin purée, and a reason to turn on the oven.

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Pumpkin Bread Recipe

Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!