Pumpkin Tahini Loaf

5 from 5 votes

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 Time15

Cook Time50

Total Time1 5

Course: Bread, Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: servings (1 loaf)

Author: Adrianna Adarme

Cost: $10

Equipment

1 (8x4-inch) loaf pan or 9x5-inch loaf pan lined with parchment paper
1 Large mixing bowl
1 Medium-mixing bowl

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.

Notes

Tips and Tricks

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