Pumpkin Tahini Loaf
Revel in the nutty and spicy flavors of a pumpkin loaf enhanced with a hint of tahini.
Servings: 10 servings (1 loaf)
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.
Nutrition
Calories: 231kcal | Carbohydrates: 43g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 188mg | Potassium: 161mg | Fiber: 2g | Sugar: 26g | Vitamin A: 3864IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg