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Pumpkin Tahini Loaf

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 1 loaf


  • 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


  • 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.