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Grain-Free Tahini Pumpkin Bread

This bread isn’t just any bread. If it were a person, it would probably be some new age hipster. It would be ambidextrous, living a bi-coastal life, tri-lingual, and in many polygamous relationships. Because this bread is no one-trick pony. Far from it, as this lucious and delicious recipe is equal parts bread, loaf, and cake. 

How can one recipe do it all, you may ask? To start, it’s considered a bread because the beaten eggs act as a leavening agent. But it’s also a loaf because it’s baked in a loaf pan and sliced into smaller portions before serving. At the same time, it’s also a cake because it’s soft and sweetened. (Really, look these definitions up!) This bread/loaf/cake begs the question, “Why settle for one when you can have it all?”

Whatever you choose to call it, we know it’s something you’ll love. It’s moist, spongy and simultaneously so luscious and nutrient-dense it can be eaten for breakfast. We like to add tahini to ours and top it with crunchy pecans or sesame seeds, but feel free to experiment. Add your favourite nuts or seeds, or swap out tahini for another runny nut butter. This is a recipe you can have fun with. Like giddy, I’m-a-kid-again fun.

 

Grain-free, Gluten-free, Paleo, Dairy-free, Refined Sugar-free

 

Grain-Free Tahini Pumpkin Bread - The Joya Life

Ingredients

  • 3 large eggs (ideally organic and pastured or free-range)
  • 365 g pure unsweetened pumpkin puree (not pumpkin pie filling)
  • 3 tablespoons (60 g) unpasteurized honey or maple syrup 
  • 2 tablespoons (30 g) tahini (or other runny nut butter of your choice)
  • 1 tablespoon (12 g) extra virgin olive oil (or replace with an extra 1 tablespoon (15 g) tahini)
  • 1 ½ teaspoons pure vanilla extract
  • 120 g almond flour
  • 25 g coconut flour
  • 1 ½ teaspoons pumpkin spice blend
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons baking soda 
  • Optional: ⅓ – ½ cup pecans, chopped, or 2-3 tablespoons sesame seeds or pumpkin seeds, for topping the cake

instructions

1\ Preheat oven to 350°F/175°C. Brush an 8”x 5” loaf pan with oil and line with parchment paper.

2\ In a medium bowl, add the almond flour, coconut flour, pumpkin spice, salt and baking soda and whisk well to combine.

3\ Add the eggs to a large bowl and with an electric hand beater or stand mixer, beat until very fluffy, 30 seconds. Add the pumpkin puree, honey (or maple syrup), tahini, olive oil and vanilla and continue to beat on medium-high until completely smooth and emulsified, another 30 seconds.

4\ Add the dry mixture into the bowl with the wet mixture and beat on low until the flour is incorporated and no dry spots remain. Using a flexible spatula, pour the batter into the prepared loaf pan and smooth out the top. Sprinkle with pecans, sesame seeds or pumpkin seeds, if using. 

5\ Bake until a toothpick inserted into the centre of the cake comes out dry, about 50-55 minutes. Cool in the pan for 15 minutes and then cool completely out of pan on a cooling rack. 

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