Weekend Baking: Pumpkin Tahini Loaf

Pumpkin tahini loaf is my new favorite. So much so that I've already made it twice in one week! Yes, we eat a lot of pumpkin bread.  If tahini sounds like a bizarre ingredient for pumpkin bread, don't overthink it - just try it, you will be amazed! I felt like it added a noticeable extra oomph of flavor which was very satisfying.  

I made a few slight changes to the recipe to made it a tiny bit healthier, such as substituting 1 cup of coconut sugar and only 1/4 cup white sugar, and opting for coconut oil instead of vegetable oil.  I didn't have black sesame seeds on hand, but we made due with a ample helping of white sesame seeds. Overall, delicious!  

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