A seasonal Fall classic with some mouthwatering additions! This Tahini Chocolate Chip Pumpkin Bread recipe will have you ready for autumn in a snap! Gluten-free, nut-free, and vegan, this quick bread recipe is not your average baked good!
Boy, have I been excited to share this pumpkin creation with you! That may be an understatement come to think of it! First, it’s pumpkin. That says a lot in this seasonal time. But this is also a recipe for yet another classic quick bread amped up and this tahini chocolate pumpkin bread was the FIRST new recipe I made in my apartment! I have to say, it was a bit of a struggle and my flow was completely off, but to my surprise, this loaf came out rather…delicious 😉
Adapting to a new kitchen that has only minimal ingredients and practically non-existent counter space is quite a feat. I had my mom send down the extra ingredients I knew I would need but hadn’t brought down when I moved in. I had this bread in mind for a few weeks now and knew I wouldn’t have time to bake it until I got down to school. I thought I planned ahead pretty well, but apparently not too well. For one, this girl vividly remembers placing the bottle of vanilla extract in with the other spices and small liquids I was choosing to bring down. As I was gathering the ingredients for this bread, I went to grab my vanilla which should have been right next to the banana and maple extract I brought down. But…I think you can guess what happened. No vanilla extract!
How on Earth can someone forget the simple vanilla extract, but remember the banana and maple (such uncommon) extracts!? I guess my creative priorities are a little more unique than most. It’s okay, though, I adapted and opted for the maple extract. Perfectly seasonal and probably the better choice in the first place! I’m also happy to say that my new batch of taste testers, my roommates and new friends, absolutely loved this bread! They’ve now tasted their first “Strength and Sunshine Creation” and they are devoted fans 😉
The other struggle I had was the counter space situation. We literally have no counter space…at all. We do have a perfect high table that acts as our island. Even though the whole ease of the perfect “kitchen triangle” was not happening, I made it work! I’m slowly getting used to the new setup; I think it just needs more breaking in! But maybe my “issues” are really pointless to talk about considering the cooking view I now have.
I’m talking a massive wall of windows that you look out while standing at the makeshift table/island! The sunlight is insurance and being on the top floor gives you a beautiful view of the campus. There is so much sunlight which is what I always crave in any space I’m in. I knew photo lighting was not going to be a problem either. I’m still trying to find the best spot for photos, but I know that will just take some more practice too. There is not a lack of natural light, that’s for sure!
Let me talk about the dynamics of this bread for a moment. This was my first pumpkin bread (just like my first zucchini bread) and I am more than a diehard fan now! There was no way I was making just a typical pumpkin bread so I decided to add two of my favorite things: dark chocolate chips and tahini! These moist, thick, and warm slices are studded with chocolate chips and tahini mixed in the batter and the entire loaf is glazed in a sweet tahini drizzle (with a few chocolate sprinkles for good measure). This pumpkin bread is going to be the thing that gets me through my summer withdrawal!
Tahini Chocolate Chip Pumpkin Bread
- 1 Cup Brown Rice Flour
- ½ Cup Buckwheat Flour
- ½ Cup Millet Flour
- 1 TB Psyllium Husk Powder
- 2 Tsp Baking Powder
- ½ Cup Granular Erythritol
- 1 15oz Can Pure Pumpkin Puree
- ½ Cup Unsweetened Flax Milk (or non-dairy milk of choice)
- 1 Tsp Cinnamon
- ½ Tsp Allspice
- ½ Tsp Nutmeg
- ¾ Tsp Ground Ginger
- 2 TB Tahini
- ½ Tsp Maple Extract
- ¼ Cup Dark Chocolate Chips
- For Tahini Drizzle:
- 1 TB Tahini
- ¼ Cup Powdered Erythritol
- 2 TB Unsweetened Flax Milk (or other non-dairy milk)
- Chocolate Sprinklz (optional)
- Preheat the oven to 375°F.
- In a large mixing bowl, combine all bread ingredients and mix well so you have a smooth and thick batter.
- Pour the batter into a greased 8x4 (or 9x5) loaf pan and smooth out the top.
- Bake in the oven for 30-35 minutes until a toothpick comes out clean.
- To make the drizzle, simple mix together the tahini, powdered erythritol, and milk until you have no lumps.
- Remove the bread from the oven when done and transfer to a wire rack to cool. Once cooled, pour on the tahini drizzle right down the center and then tip with chocolate sprinklz (or chocolate chips!) if desired.
That earthy, nutty, rich taste of tahini with the butter chocolate and sweet pumpkin is just a mouthful of seasonal autumn joy! When true pumpkin season rolls around, there is no reason not to go all out! Even while away at college, we always have to make room for pumpkin goodness to grace out lives! So try out this gluten-free tahini chocolate chip pumpkin bread and let me know what you think!
(Another struggle I had: I didn’t have any toothpicks or my metal bread tester so I used a clean paper clip (unfolded) to test to see if the bread way done! Bahaha!)
So tell me:
+ What’s the first pumpkin goodie you’ve made this year?
+ Do you tend to remember the obscure things and not the common “everyday” items?
———————————————-Stay connected: Facebook: Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell