This Pumpkin Tahini Loaf recipe was a complete accident. Sometimes recipes are accidents. Does this ever happen to you? Where you add, like, one spice to something and then it turns into something else. Or maybe you accidentally mess something up and it’s a becomes a happy accident?
Billy told me that he was bored so he put peanut butter on a slice of pumpkin bread and it turned out to be amazing! So when he came over the other day and I was like, “I wanna make a twist on pumpkin bread,” he suggested I use tahini. I thought hmm…ok let’s try it. We were SHOCKED at how good it was. It didn’t sound awful but also didn’t sound like an absolute winner. You all, it was a winner delicious!
Let’s Start with the Basics: What is Tahini?
Tahini is a condiment made from toasted sesame seeds that is ground into a paste.
It’s known as the star of such amazing dishes like hummus, baba ganoush and halva. It’s glorious and adds such nice flavor to so many dishes. It can be slightly bitter which makes it an interesting addition to sweet applications.
If using it in a sweet application, it needs to have the right amount of sugar to offset its bitterness.
My Love for Quick Breads
Whenever people ask me, “I’m not a baker, what should I bake as my first go?”
As you know, your girl loves her some autumn. I love autumn everything. I love the clothes, the weather, the drinks, the snacks. And I also loooove autumn weddings.
I’m currently in my car, driving up north to San Luis Obispo to celebrate my friends Samantha and Aaron! I’m staying at the Madonna Inn. Have you seen photos? It’s a crazy wild pink hotel that is straight out of a different decade. I can’t wait to dance and take photos of the fun interiors.
Another autumn item that I’m loving? Pecans. I love pecans and actually put them in everything from my smoothies to salads. I love their flavor and texture.
For this post I’m super excited to team up with the The American Pecan Council. This past few weeks I’ve learned so many cool, new-to-me facts about pecans…like, did you know they’re the only tree-nut indigenous to North America? They are.
I’m currently in Milan, eating SO much pasta and feeling so very full. I have a feeling that I might have to go on a bit of a pasta-cleanse upon my return. My hope is Amelia is excited to see me lol. I can’t wait to tell you more about my trip but right now I’m currently staring at these scones, hoping you have time this weekend to make them because they are so good.
This fall, I want earl grey everything. Fun fact is that my favorite tea to drink during the day is definitely earl grey tea. I love it with a splash of almond milk—it’s too good.
I wanted this recipe to be inspired by a big ol’ cup of tea and I think I did that. Even though it kinda doesn’t taste like so definitely eat it accompanied by a warm mug of tea.