Pumpkin Tahini Loaf
User Reviews
5
Pumpkin Tahini Loaf
Description
This Pumpkin Tahini Loaf recipe starts with a combination of all-purpose flour, white and black sesame seeds, and leavening agents enhanced by pumpkin pie spice and salt. The wet ingredients consist of pumpkin puree, vegetable oil, tahini, eggs, and granulated sugar, combined carefully to avoid overmixing, which could lead to a dense texture.
The loaf bakes in a lined or greased pan at 350 degrees F until a skewer inserted comes out mostly clean, ensuring a moist crumb. The sesame seeds sprinkled on top offer a toasted crunch after baking. The tahini gives a subtle richness that complements the pumpkin and spices.
This bread can be served as a snack or dessert. For ease of removal, lining the pan with parchment overhang is recommended. Leftover pumpkin puree can be used in other pumpkin-flavored drinks or baked goods.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 cup pumpkin puree
- 1/4 cup vegetable oil
- 3 tablespoons tahini
- 2 egg large
- 1 1/4 cups granulated sugar
Instructions
- Grease and line a 8x4-inch or 9x5-inch with a sheet of parchment so that you have extra on the sides (this makes it easy to lift the loaf out). Preheat oven to 350 degrees F. *If you use a 9x5-inch loaf pan, it’ll be a bit more stout than using a 8x4-inch.
- In a large bowl, whisk together the flour, white and black sesame seeds, baking powder, baking soda, pumpkin pie spice and salt.
- In another medium bowl, whisk together pumpkin puree, oil, tahini, eggs and sugar, until very smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined, being sure not to over-mix. Add the batter to the loaf pan and smooth out the top.
- Sprinkle the top with sesame seeds. Bake for about 45 to 50 minutes, until a skewer comes out mostly clean (a few crumbs are ok!).
- Cool in pan for about 10 minutes and then remove and place on a cooling rack.
Notes
- Avoid overmixing the batter to keep the loaf tender and prevent toughness.
- Line the loaf pan with parchment paper overhang for easy removal after baking.
- Use leftover pumpkin puree in pumpkin spice lattes, cookies, or other pumpkin recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (1 loaf)
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 33mg | 11% |
| Sodium | 188mg | 8% |
| Potassium | 161mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 3864IU | 77% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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