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 😉
MY LATEST VIDEOSAdapting 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?
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What a great combination of ingredients. I love tahini but never put it into any breads. I will now.
You should!
Just. Wow!
I need this to happen in my kitchen soon! <3
Heck, yea!
You have really outdone yourself with this one… delicious!!
Ha, thanks!
We will just love this recipe for Pumpkin Bread!
You will!
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!
Thanks!
This is the perfect fall recipe! I’m saving it and making it this week!
Fantastic! Thank you!
Oh yum! What an interesting combo! I love the addition of the sprinkles too!
Haha, thanks!
Tahini and chocolate is the BEST combo! I also love tahini and maple syrup. Oh and PS I ALWAYS am out of vanilla extract. Like, do I really go through it THAT fast?!
Well if there’s alcohol in it…maybe someone’s desperate for a nightcap 😉
Hi Rebecca…looks super yuum for sure. Love to try it at home :).
Enjoy!
This looks so delicious!
Thanks!
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 =)
I just wish I had my pantry! It’s hard to get creative when you lack ingredients!
I love tahini and chocolate together, and with the pumpkin, I bet this was just magical!
It was pretty magical 😉
Love a good pumpkin bread! It looks super moist and flavorful, and I love the tahini!
Thanks, Sophia!
Oh my goodness, your pumpkin bread looks absolutely delicious: moist, full of goodness and chocolate! What more could anyone wish for?
I think it has it all 😉 Something to please everyone! Thanks, Mel!
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!
Thank you!
That looks delicious! I really want to try this out. Pumpkins not in the shops here for another couple of weeks but i’ll be on it!
I hope you get to make a loaf soon!
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!
It sure is!
What a delicious and creative combo! Pinned for later so I can give it a try 🙂
Thank you!
Yum! This looks SO good!
Thank you!
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!
The paper clip method shall live on! (More eco-friendly anyway!)
Chocolate and pumpkin..? totally in. Love the idea for the tahini too
Thanks!
Looks like the perfect Fall treat!
It is!
Oh nice autumnal flavours and a fabulous idea to finish it off with tahini drizzle. Shared!
Thanks, Jacqueline!
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.
Well keep cooking and keep…tahiniing!
The tahini is a brilliant addition! Can’t wait to try it!
It really makes it special!
Hooray for pumpkin bread! <3 That glaze looks magical!
I’m sad you never got to have any 🙁
WOW! This just made me drool! I love pumpkin bread and that glaze looks incredible.
Thanks, Linda!
Tahini and pumpkin, brilliant together! This bread looks SO moist!
Thank you!
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!
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!
This bread is interesting with tahini sauce!
Sure!
I haven’t baked with pumpkin yet but I did make a pumpkin smoothie last week. Now that the first can is open there’ll be a lot more pumpkin recipes coming out of my kitchen tho lol
It’s like we unleash the monster with our first cracked open can 😉
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!
Thank you Sus! I hope you find or buy some online!
Baking with pumpkin is still a bit of a novelty here in the UK, but I love it, both colour and flavour. Mixing it up with tahini sounds a splendid idea.
You’re got to start up the American trend then 😉
What a creative combination of flavors! I’m quite impressed with your gluten free quick bread with pumpkin, you make a difficult recipe seem easy to make, lovely!!
Quick breads are easy!
You always no how to make healthy food look so indulgent Rebecca!
Haha, thanks!
Tahini and chocolate are two of my favourite things and combined in this beautifully-textured bake is just heaven!
They are the best! And even better when they’re together!
Can I just say I love that tahini drizzle!! 🙂
I might just “borrow” that part for some of my own cake / bread recipes if OK? 🙂
I think spreading the tahini glaze love is perfectly acceptable!
What a great looking, delicious sounding recipe. Love the ingredient departure from regular flour.
Haha, well you can’t use that when you have a food allergy and celiac blog 😛
I love pumpkin chocolate chip everything, bread especially!
Of course!
Oh, yummmmmm! Sounds so delicious!
Thank you!
i will trade beautiful natural light for small counter space. thats an issue i have in my building. choc chip + pumpkin together sounds so good….
The pros and cons! Thanks!
What a beautiful loaf of pumpkin bread – love your use of tahini in the frosting and all the whole grain goodness!
Thank you, Jeanette!
I’ve been noticing a lot of sweet recipes using tahini these days and I’m anxious to try this ingredients in bread and muffins. Your pumpkin and chocolate combination with tahini sounds amazing.
You must! Tahini never lets you down 😉 Just like any nut butter!
This looks delicious! I’m down for anything with pumpkin and chocolate!
Woohoo! Thanks Elise!
This pumpkin bread is beautiful! Love that tahini drizzle on the top.
Thank you Emily!
I absolutely love chocolate and pumpkin combos lately. And this recipe looks amazing! I must try!
You can’t ever go wrong with those 2 😛
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.
Tahini is for WAYYYY more than hummus!
That’s a REALLY cool twist – I’m so interested in how this tastes!
It tastes AMAZING!
I love it, when people take traditional ingredients to new levels. Just recently, I made some truffles and added a pinch of turmeric in it and it was an instantaneous hit.
You can’t go wrong with adding just one of two “special” ingredients!
Yay, pumpkin bread! I love that you used tahini– what a great twist!
Gotta play it up somehow!
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!
The chocolate chips needed a skinner chocolate friend (in the form of sprinkles!)
I love the idea of using maple extract instead 🙂 Great photos too!
Thank you!!
Wow this looks delicious! And I love the little chocolate sprinkles. 🙂
Sprinkles make everything even better 😉
These look fabulous!! Can’t wait to try!
Thanks Annie!
This looks like quite the creative twist for gluten friendly pumpkin bread. It looks delicious!
Thank you!
Oh man, you know how much I love tahini! This looks delicious!
Even though it’s pumpkin season, we can never let anything shine over tahini for too long!
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! 🙂
Well I know you would love this!
Seriously this looks and sounds soooo good!! I need to make this!
I hope you do!
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!
I have so many tahini recipes, it fits everything rom sweet to savory!
This look delicious! What a great combo adding the tahini in there.
The greatest little flavor surprise!
I for one am glad you had a happy ingredient mishap- it looks delicious as is!
The maple worked JUSTTTT fine 😉
I’d say you did great with your space with this delicious allergy friendly bread that I’m ready to devour!
Thanks, Kelly!
ohhh i made the best tahini chocolate chip cookies, but hadn’t considered a bread!! This is just the perfect fall treat and I so love finding ways to use tahini!!
Tahini goes with everything!
I love the additional of tahini, this just sounds so decadent!
Tahini is the best!
Oh my gosh this looks so good!! Pinned so I can save for later and try to make it as good as it looks!
I hope you enjoy it!
This looks so YUMMY! Going to have to try this for my Mom who has gluten allergies. <3
Enjoy!
What an interesting combo love the tahini in there.
The best!
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!
Pumpkin is a year-round thing for sure!
That looks lovely Rebecca! I’m so excited that pumpkin season is back.
‘Tis a great season!
I’m always up for a new twist on pumpkin bread!! I have several ideas running through my head, but I’m afraid I won’t be able to fit them all in before the season’s over!!
You know what they say, “a pumpkin bread a day” 😉
never thought to combine tahini and pumpkin and it sounds SO GOOD! this needs to happen soon <3
Yes they do!! Everything goes will with tahini!