Tahini Pumpkin Bread

Tahini Pumpkin Bread

Breadtastic!


INGREDIENTS
1 c vegetable oil (or avocado or coconut oil)
3 large eggs
2 c pumpkin puree (can use canned)
2 tbsp Seed + Mill Organic Tahini
2 c sugar
3 c all purpose flour (or almond meal if looking for gluten free)
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
1 tbs Greek yogurt (or, if looking for dairy free, we love Kite Hill's dairy free yogurt)
1 c walnuts, chopped (optional)
1/2 tsp salt
1 tsp vanilla extract


STEPS
1. Pre-heat the oven to 350 °F
2. In a mixing bowl, beat together all wet ingredients until well combined
3. Add all other dry ingredients to the bowl and mix together until well combined
4. Line two loaf pans or any other baking tins (use muffin tins for single serving muffins!) with parchment paper, or grease the tins with butter or spray
5. Bake for 40 mins or until a tester comes out clean (reduce the time for muffins).


Makes 2 loaves






Also in Recipes

Creamy Vegan Shepherd's Pie
Creamy Vegan Shepherd's Pie

 As far as cozy winter food goes, it's hard to beat a Shepherd's Pie. It's hearty and warming, perfect for the days when the sun sets at 5 and it's too cold to leave the house. As much as we enjoy the traditional version, we also love a plant based option, using lentils in place of ground meat. The tahini is a great substitute here for butter in the mashed potato topping, and adds a rich, creaminess to the filling. Our founder, Rachel's husband and kids enjoyed this dish for dinner the day we shot this picture and gave it a big unanimous thumbs up!   
Vegan Burgers with Preserved Lemon Tahini Sauce & Fennel-Arugula Slaw
Vegan Burgers with Preserved Lemon Tahini Sauce & Fennel-Arugula Slaw

Gena Hamshaw's Broccoli Tahini Pesto Pasta
Gena Hamshaw's Broccoli Tahini Pesto Pasta

"I usually toss cooked vegetables into my dinner pastas for added fiber and nutrition. This recipe--which calls for an entire head of cooked broccoli--takes that effort to a whole new level. Half of the broccoli gets chopped and added to the pasta, while the remaining half is pureed into a bright green, tahini-based pesto. The creamy texture of this pesto gives more body to the finished recipe than an oil-based pesto would. Untraditional as it is, it has become by favorite pesto for using in pasta dishes."