If you saw my Pumpkin Chocolate Chip Bread post from last week, you know my husband and I are having a bit of a debate on whether chocolate belongs in pumpkin bread or not. He thinks that pumpkin bread is better with chocolate, while I prefer it without. I just had to bake a loaf of each so that we could compare! Last week’s recipe for Pumpkin Chocolate Chip Bread was for him, while this Tahini Pumpkin Breakfast Bread is for me. After tasting each loaf, we are still both convinced that we are right – I guess that means they are both good! This Tahini Pumpkin Breakfast Bread is a whole wheat loaf flavored with tahini and pumpkin puree, and it’s packed full of oats and pumpkin seeds.
Mixing the Batter
Like last week’s pumpkin bread recipe, this one also comes together quickly, in one bowl. Start by mixing the pumpkin puree, tahini, maple syrup, and brown sugar in a large bowl. Add the vanilla extract and eggs, stirring to combine completely. Next, stir in the ground flaxseed, salt, baking powder, and baking soda. Mix in the whole wheat flour, stirring until just combined. Finally, fold in the pumpkin seeds and oats. That’s it! Divide the batter into two greased 4½x8½ inch loaf pans, top with more pumpkin seeds and oats, and bake!
Baking
Bake the loaves at 350°F for 45-50 minutes, or until a tester inserted into the center of each loaf comes out clean. Once baked, allow to cool slightly in the pan before transferring to a cooling rack.
Serving and Storage
This Tahini Pumpkin Breakfast Bread is delicious served warm or at room temperature. I enjoyed mine both plain and topped with a drizzle of maple syrup, but it would also be great paired with a Greek yogurt. The bread will stay moist for longer and slice more easily if you let it cool completely before slicing. Store any leftover bread covered at room temperature for 3-4 days, or wrap individual slices of pumpkin bread to freeze for later.
This Tahini Pumpkin Breakfast Bread is nutty, sweet, and perfectly soft. I personally think that the combination of tahini and pumpkin makes for a really delicious loaf, but you’ll have to see for yourself. Let me know what you think in the comments below!
Check out last week’s Pumpkin Chocolate Chip Bread and other Sugar Dusted Sweets recipes by clicking on the images below!
Tahini Pumpkin Breakfast Bread
Ingredients
- 1 15-oz can pumpkin puree
- ½ cup (120 g) tahini
- 1 cup (220 g) brown sugar
- ½ cup (150 g) maple syrup
- 1 tsp (4 g) vanilla extract
- 4 eggs
- 1 tbsp (8 g) ground flaxseed
- 1 tbsp (12 g) baking powder
- 1 tsp (4 g) baking soda
- ½ tsp (2 g) salt
- 2 cups (240 g) whole wheat flour
- 1 cup (100 g) rolled oats
- ½ cup (80 g) pumpkin seeds
Instructions
- Preheat oven to 350°F. Prep two 4½x8½ inch loaf pans by greasing and lining with parchment paper.
- In a large bowl or stand mixer fitted with the paddle attachment, mix together the pumpkin puree and tahini.
- Add the brown sugar and maple syrup. Stir to combine.
- Stir in the eggs and vanilla extract until all ingredients are evenly combined/
- Mix in the ground flaxseed, salt, baking powder, and baking soda.
- Gently stir in the flour until just combined.
- Fold in the oats and the pumpkin seeds.
- Divide the batter between the loaf pans. Sprinkle the top of each loaf with more pumpkin seeds and oats, if desired.
- Bake at 350°F for 45-50 minutes, or until a tester inserted into the center of each loaf comes out clean.
- Allow to cool fully before slicing. Enjoy!