No white after Labor Day also means everything turns into a PUMPKIN at midnight! Like in cinderella, but in this story, it’s all the food on the shelves. I do love a lot of pumpkin spiced foods and every year they come out with a bunch of new variations. Some are obnoxious. The other day I saw pumpkin spiced seltzer at the grocery store. I mean yes it can be pretty obnoxious, but I am shamelessly here for it. Will probably go back and buy it.
The other day I made hummus and used a bunch of tahini. And then later on I made a toast with hummus and put an obnoxious amount of tahini on it and then the next morning I had the same thing, but with eggs. I was as on a tahini binge. That’s how my tahini pumpkin bread happened. I was staring at my can of pumpkin purée in my pantry that morning thinking what dessert I should make. Plus I just absolutely love tahini and will put it on anything! So many sweet and savory ways to use it.
It’s moist, pumpkin-y and so delicious. Perfect for snacking on, or with a cup of coffee. The tahini flavor is slightly there and it adds a delicious nutty note. You could replace the tahini for another seed butter or nut butter if you prefer. I’ve tried this with peanut butter and it’s also delicious!
How to make tahini pumpkin bread
- In a bowl add flour, pumpkin pie spice, salt and baking soda. Stir to combine
- In another bowl add your eggs, pumpkin purée, tahini, sugars, oil and vanilla extract. Mix until completely incorporated.
- Next, slowly add your dry mixture into the wet mixture. Fold the batter with a spatula just until combined. Pour into a loaf pan and bake for 45-50 minutes at 350 or until the center is set.
This tahini pumpkin bread is a perfect fall treat. It’s not too sweet and has the perfect amount of spice. You can top with your favorite nuts or dried fruits. I like to use sesame seeds and pumpkin seeds.
Tahini Pumpkin Bread
- Mixing Bowls
- Parchment Paper
- Loaf pan (5'' x 10'')
- 1 ⅓ cup flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 tsp pumpkin spice
- 2 eggs room temp
- 1 cup sugar
- ¼ cup dark brown sugar
- 1 cup pumpkin puree
- ¼ cup tahini
- ½ cup vegetable oil or any neutral oil
- 1 tsp vanilla extract
- Preheat your oven to 350°
- In a mixing bowl, combine your flour, baking soda, salt and pumpkin spice. Whisk to combine.
- In another bowl, add your eggs, sugars, pumpkin puree, tahini, oil and vanilla. Whisk until it's all combined.
- Slowly add your dry mixture to your wet mixture and fold it in with a spatula until it's all incorporated. Pour the batter into your loaf pan lined with parchment paper and bake for 45-50 minutes, or until the center is set. Slice up and enjoy!