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This pumpkin tahini bread is delicious. It’s made with pumpkin puree, creamy and nutty tahini topped with crunchy sesame seeds. It’s not too sweet and the crumb is compact yet very tender. While baking, this pumpkin bread will make your home smell cozy and fall-like. This quick bread is easy to make in 15 minutes and tastes delicious with a warm dipping sauce. Pumpkin Spice Latte in the morning!
Fall is synonymous with all things pumpkin and pumpkin spice. Everything from Pumpkin Coffee Cake, Pumpkin churros, Pumpkin pie with confetti and Chocolate, pumpkin and sesame cake You will surely like it!
Ingredients you will need for a pumpkin tahini bread
- Sesame seeds – Black and white sesame seeds for color and texture, plus a little something extra for a nice, crunchy exterior.
- Pumpkin – Use 100% pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
- Pumpkin Pie Spice – Warm fall spices like ground cinnamon, cloves, ground ginger, and ground nutmeg complement pumpkin flavors nicely.
- Tahini – This condiment is made by blending hulled sesame seeds into a paste. It has a nutty, creamy flavor and is used throughout the Middle East and North Africa.
For the rest of the ingredients, see the recipe index card below!
How to make a tahini and pumpkin bread
- Prepare your baking pan – Grease and line a loaf pan with vegetable oil and parchment paper, leaving some excess to make it easier to remove.
- Mix the dry ingredients: In a large bowl, whisk together the dry ingredients and then set aside.
- Making the dough – In a medium bowl, whisk together the pumpkin puree, oil, tahini, eggs, and sugar. Pour the wet ingredients into the dry ingredients and mix until combined. Pour the batter into the loaf pan and sprinkle with more sesame seeds.
- Bake Bake the pumpkin bread for 40 to 45 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Tips and tricks
- Do not overmix the dough. Stir until the flour is well mixed. Over-mixing can make the bread tough and dense.
- Use parchment paper – In addition to greasing the loaf pan, line it with a sheet of parchment paper leaving some overhang on the sides so you can easily remove the bread after baking.
- Uses for leftover pumpkin puree – Since we only used 1 cup of pumpkin for this recipe, use up the rest by making a Pumpkin Spice Latte, Pumpkin Spice Iced Latte, Pumpkin Chocolate Chip Cookies either All Vodka Pumpkin Paste.
Frequently Asked Questions About Recipes
Warm fall spices, like those in the pumpkin spice blend, really help bring out the pumpkin flavor in the bread. I also added tahini paste because it gives it a delicious yet subtle nutty flavor.
Be careful not to add too much flour – the dough should be moist and loose. Also be sure to use vegetable oil instead of butter. While butter adds a delicious flavour, it can make the bread dry and heavy. Oil is a better choice for adding moisture and lightness.
tahini It is a condiment made from toasted sesame seeds that are ground into a paste. It is known as the star of such amazing dishes as hummus, baba ganoush, and halva. It is glorious and adds a very pleasant flavor to many dishes. It can be slightly bitter, making it an interesting addition to sweet applications, in which case you will need to add additional sugar to offset its bitterness.
More fall recipes
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Grease and line an 8×4 or 9×5-inch pan with parchment paper to allow extra paper on the sides (this makes it easier to remove the bread). Preheat oven to 350 degrees F. *If you use a 9×5-inch pan, it will be slightly thicker than if you use an 8×4-inch pan.
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In a large bowl, whisk together the flour, black and white sesame seeds, baking powder, baking soda, pumpkin pie spice, and salt.
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In another medium bowl, whisk together the pumpkin puree, oil, tahini, eggs and sugar until very smooth.
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Pour the wet ingredients into the dry ingredients and mix until combined, being careful not to overmix. Add the batter to the loaf pan and smooth out the surface.
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Sprinkle the top with sesame seeds. Bake for about 45 to 50 minutes, until a toothpick inserted in the center comes out almost clean (a few crumbs are okay!).
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Allow to cool in the pan for about 10 minutes, then remove and place on a cooling rack.
Tips and tricks
- Do not overmix the dough. Stir until the flour is well mixed. Over-mixing can make the bread tough and dense.
- Use parchment paper – In addition to greasing the loaf pan, line it with a sheet of parchment paper leaving some overhang on the sides so you can easily remove the bread after baking.
- Uses for leftover pumpkin puree – Since we only used 1 cup of pumpkin for this recipe, use up the rest by making a Pumpkin Spice Latte, Pumpkin Spice Iced Latte, Pumpkin Chocolate Chip Cookies either All Vodka Pumpkin Paste.
Calories: 231kcal | Carbohydrates: 43gram | Protein: 5gram | Fat: 5gram | Saturated fat: 1gram | Polyunsaturated fat: 2gram | Monounsaturated fat: 2gram | Trans fats: 0.003gram | Cholesterol: 33mg | Sodium: 188mg | Potassium: 161mg | Fiber: 2gram | Sugar: 26gram | Vitamin A: 3864International Union | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg
Nutritional information is calculated automatically and should only be used as an approximation.
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