Strength and Sunshine

Where Gluten-Free & Allergy-Friendly Food Is Healthy & Delicious

Tahini Chocolate Chip Pumpkin Bread

by 143 Comments

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!

Tahini Chocolate Chip Pumpkin Bread | Strength and Sunshine @RebeccaGF666 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! Perfect for breakfast, snacking, or dessert!

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 😉

Tahini Chocolate Chip Pumpkin Bread | Strength and Sunshine @RebeccaGF666 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! Perfect for breakfast, snacking, or dessert!

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!

Tahini Chocolate Chip Pumpkin Bread | Strength and Sunshine @RebeccaGF666 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! Perfect for breakfast, snacking, or dessert!

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 😉

Tahini Chocolate Chip Pumpkin Bread | Strength and Sunshine @RebeccaGF666 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! Perfect for breakfast, snacking, or dessert!

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.

Tahini Chocolate Chip Pumpkin Bread | Strength and Sunshine @RebeccaGF666 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! Perfect for breakfast, snacking, or dessert!

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!

Tahini Chocolate Chip Pumpkin Bread | Strength and Sunshine @RebeccaGF666 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! Perfect for breakfast, snacking, or dessert!

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

Tahini Chocolate Chip Pumpkin Bread | Strength and Sunshine @RebeccaGF666 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! Perfect for breakfast, snacking, or dessert!

Print

Tahini Chocolate Chip Pumpkin Bread

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! Perfect for breakfast, snacking, or dessert!

  • Author: Rebecca Pytell
  • Yield: 1 8x4 Loaf 1x
  • Category: Bread, Breakfast, Dessert
  • Cuisine: American
Scale

Ingredients

Instructions

  1. Preheat the oven to 375°F.
  2. In a large mixing bowl, combine all bread ingredients and mix well so you have a smooth and thick batter.
  3. Pour the batter into a greased 8×4 (or 9×5) loaf pan and smooth out the top.
  4. Bake in the oven for 30-35 minutes until a toothpick comes out clean.
  5. To make the drizzle, simple mix together the tahini, powdered erythritol, and milk until you have no lumps.
  6. 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.

 Tahini Chocolate Chip Pumpkin Bread | Strength and Sunshine @RebeccaGF666 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! Perfect for breakfast, snacking, or dessert!

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   

Comments

  5. Nikki Frank-Hamilton says

    I still have not cooked with tahini, I know, where the heck are my priorities! I need to get some ASAP! This bread looks so delish! And I would rather have my pumpkin in a baked good than in my coffee, and I think this will be the perfect recipe to break me gently into fall!

    Reply

  11. kimmythevegan says

    This bread sounds so great Rebecca! I think the maple extract totally works for vanilla and would lend a great flavour =)
    What a great first thing to make to initiate yourself into your new kitchen. Despite the lack of counter space, the view & natural sunlight sound like a good trade off. And I’m guessing last year you probably just had a room with no kitchen, right? This must be a step up =) Just think of the glorious kitchen you will one day have!
    I’m pinning & sharing =)

    Reply

  15. Emily says

    I totally understand what you mean by trying to adjust to a kitchen that is different from your own; it looks like you did a beautiful job making this bread. Adding tahini to sweet bread is a good idea; I don’t really like it by itself, but it’s GOOD in bread!

    Reply

  17. Marla says

    HI Rebecca,
    This sounds so tasty and healthy. Perfect for the cooler fall weather. Pumpkin bread is a favorite of mine when I was a child. Pinned & tweeted!

    Reply

  20. Anjali @ Vegetarian Gastronomy says

    This looks delicious!! Especially the icing on top! Buahaha I love the paper clip method…totally trying that next time i run out of toothpicks =) I’m actually a person who remembers the daily things instead of the few obsecure things =) I think it’s the OCD in me ha!

    Reply

  24. Ellen @ My Uncommon Everyday says

    My new setup is more of a line than a triangle 😛 It just takes a little extra planning to make everything work. I’m a little jealous of your lighting, though… still trying to figure that one out in the apartment. I’ve been using tahini in everything lately, but somehow not with pumpkin! That should change.

    Reply

  29. Ashley@CookNourishBliss says

    First! This bread! I love that you used tahini! I keep meaning to try using tahini in sweet things but always forget! And two – I know what you mean about breaking in a new kitchen / lighting for photos! It’s a definite learning curve!

    Reply

    • Rebecca @ Strength and Sunshine says

      Tahini the sweet way is THE BEST!!!
      It is a learning curve! I haven’t had time to do any cooking but this bread…I hope to practice some more this weekend, though!

      Reply

  32. Sus // roughmeasures.com says

    I wish we had canned pumpkin puree over here, I think we might get in in London, but not the rest of the UK 🙁 – Your new view sounds awesome, and I’m sure makes up for the little counter space. I do love a good veggie-filled bread!

    Reply

  47. Jenn says

    My first pumpkin treat was maple pumpkin puree which i like to put on everything! Love the addition of tahini in your recipe especially the drizzle. I’ve only used it hummus recipes but will need to experiment a bit more now that I have some inspiration.

    Reply

  51. Demeter | Beaming Baker says

    Always so cool to see another sweet loaf from ya, Rebecca! Love that you included tahini in your pumpkin loaf AND the glaze. How cool is that??? I’m gonna go ahead and answer my own question bc I’m cool like that 😉 SO COOL. The sprinkles make every slice look even tastier, if possible! Yum!

    Reply

  57. nadia says

    Oh yum! I don’t have much experience with pumpkin (it’s not as popular here in the UK so not easy to get hold of). Interesting that you’ve paired it with tahini (my fave!) Looks so delicious! 🙂

    Reply

  59. The vegan 8 says

    Fabulous recipe. I LOVE tahini so much and have a tahini chocolate chip cookie recipe that I wrote last year, but wow it looks amazing and such a great idea to put in a pumpkin bread! I usually go with a nut butter, but I’m loving this! Great recipe girl!

    Reply

  68. Shashi at RunninSrilankan says

    So, I adore pumpkin and indulge in it year round – and this is one quick bread recipe easyu enough to whip up year round! Congrats on nailing another successful recipe in your small new kitchen! Loving that tahini drizzle and what a genius idea to combine pumpkin and tahini!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

rebecca

Meet Rebecca

Hey there, welcome to Strength and Sunshine! I’m Rebecca and I’m so glad you’re here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services!

Read More…

Most Popular Posts

How-To Cook Beans In A Rice Cooker
Homemade Spaghetti O's (Allergy-Free, Gluten-Free, Vegan)
Easy Dairy-Free Indian Butter Chicken (Gluten-Free, Paleo, Allergy-Free)
Roasted Skillet Breakfast Potatoes with Peppers & Onions (Gluten-Free, Vegan, Paleo)
3-Ingredient Sesame Seed Crunch Candy (Gluten-Free)
What To Avoid With A Nightshade Allergy

Never Miss A Post



Categories

Archives