0 from 15 votes
Pumpkin Tahini Loaf
This Pumpkin Tahini Loaf is delicious. It’s made with pumpkin puree, creamy and nutty tahini topped with crunchy sesame seeds. It’s not overly sweet and the crumb is tight yet very tender. As it bakes this pumpkin loaf will make your home smell cozy and like fall! This quick bread is easy to prep in 15 minutes and tastes so good with a warm Pumpkin Spice Latte in the morning!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 10 servings (1 loaf)
Calories: 231 kcal
Course:
Breakfast , Snacks , Bread
Cuisine:
American
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 large eggs
- 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.
Cup of Yum
Notes
- Don’t over mix the batter – Stir until the flour is just combined. Over mixing can cause your loaf to be tough and dense.
- Use parchment paper – In addition to greasing the loaf pan, line it with a sheet of parchment paper leaving overhang on the sides so you can easily lift the loaf out after baking.
- Uses for leftover pumpkin puree – Since we are only using 1 cup of pumpkin for this recipe, use up the rest of it by making a Pumpkin Spice Latte, Iced Pumpkin Spice Latte, Pumpkin Chocolate Chip Cookies or Pumpkin Pasta alla Vodka.
Nutrition Information
Calories
231kcal
(12%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.003g
Cholesterol
33mg
(11%)
Sodium
188mg
(8%)
Potassium
161mg
(5%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
3864IU
(77%)
Vitamin C
1mg
(1%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings (1 loaf)
Amount Per Serving
Calories 231
% 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.