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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!

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.
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