Tahini Pumpkin Bread
1 ½ cups all-purpose flour
3 Tbsp pumpkin pie spice
¾ tsp sea salt
1 tsp baking soda
¾ cup pumpkin puree
1 cup maple syrup
½ cup Soom Premium or Organic Tahini
¼ cup butter or coconut oil, melted and cooled
Optional add-ins: chopped walnuts, pumpkin seeds, chocolate chips
½ cup cream cheese
1/2 cup powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice or chai spice
1/4 cup milk (optional)
Cream Cheese Glaze
Preheat oven to 350℉. Line a loaf pan with parchment paper and set aside.
In a small mixing bowl, combine all-purpose flour, spices, and baking soda.
In a separate large bowl, whisk the eggs, pumpkin puree, maple syrup, tahini, and melted butter to create a thick glaze. Add the dry ingredients to the wet and mix with a wooden spoon until a batter forms. Fold in optional add-ins if desired.
Spread batter evenly in the loaf pan and bake for 45-55 minutes, until a knife comes out clean. ***Since every oven is different, check your loaf at 45 minutes then every 5 minutes after, being careful not to overbake.***
- While the bread is baking, make the glaze by placing cream cheese, powdered sugar, milk, vanilla extract, and spices in a large bowl. If you prefer a thicker glaze, omit the milk. Use a hand blender and mix until a glaze forms. Set aside until pumpkin bread is ready.
Remove bread from the oven and allow to cool in the pan for at least 15 minutes, then turn out onto cool on a cooling rack. Poke a few holes on top of the bread and pour on the glaze. Slice the bread and enjoy!
Storage:Bread stays fresh for up to 2 days at room temperature and then must be stored in an airtight container in the refrigerator. It tastes delicious the next day or cold straight from the fridge!
Gluten-Free Option: Use 1:1 Gluten-free baking flour in place of all-purpose flour. We recommend Bob’s Red Mill.
Recipe & Photography: Selena Sharpless