Healthy Tahini Pumpkin Bread (with Cassava Flour)

Nov 23, 2020 | Breads, Breakfast

This Healthy Tahini Pumpkin Bread is studded with chocolate chips and made with cassava flour for a moist, delicious grain and nut free pumpkin bread. The perfect paleo pumpkin bread with coffee!

Healthy Tahini Pumpkin Bread (with Cassava Flour)

If you thought I had been slacking in the pumpkin bread department it was all because I was working on an EPIC pumpkin bread experience unlike any other. This Tahini Pumpkin Bread takes pumpkin bread to a whole other level with it’s nutty tahini flavor, moist crumb, and sweet chocolate chip puddles. I would never let you pumpkin fans down!

I tested this pumpkin bread recipe 6 times and each one was a torturous experience while I waited impatiently for it to bake, and then a heavenly finale when I devoured a slice in the name of “recipe testing.” More than once I walked in front of a reflective surface and found chocolate smeared on my face from all of that intense work. Man,  love my job.

After testing and loving this recipe so many times I finally feel it’s worthy to pass on to you loyal pumpkin lovers. I have a feeling we’ll both be having this pumpkin bread all fall and winter long…and maybe even into the spring! I’m not putting a timeline on this.

Cassava Flour Pumpkin Bread

Most paleo pumpkin breads are heavy on the almond meal, almond butter, and coconut flour, which is delicious, but far from gut-friendly. And let’s be honest: that ingredient combo ends up a bit mushy in the final product. It’s good for being gluten free, but not great for pumpkin bread as a while.

I used cassava flour in this pumpkin bread recipe, which allows this recipe to stay grain and dairy free, while also being nut free and gut-friendly. PLUS the texture and crumb of the bread is just like it’s glutenous counterparts: tight, sweet, and just the right amount of moist without being mushy. In a blind taste test, I’m willing to bet this could beat any other pumpkin bread. In fact, I think I’ll try that and report back to you!

But for real: cassava flour will change your pumpkin bread making experience. And once you’re sold be sure to check out my other grain-free baked goods, most of which are made with cassava!

Just a note on the brand: I used ottos cassava flour in this recipe. I’ve found it to be comparable to Bob’s Red Mill’s cassava, but i can’t guarantee that another brand of flour will have the same results.

This Healthy Tahini Pumpkin Bread is studded with chocolate chips and made with cassava flour for a moist, delicious grain and nut free pumpkin bread. The perfect paleo pumpkin bread with coffee!

Tahini in Pumpkin Bread

Of course, we need to take a minute to all about why tahini is the best thing that ever happened to pumpkin bread since chocolate chips. When you put tahini in a pumpkin bread a magical experience is created. The tahini adds a nutty richness that compliments the cinnamon and pumpkin flavors and the smooth texture makes the bread even more perfectly moist I have yet to find a food that can’t be made better with tahini, and pumpkin bread is no exception to that.

Tips for the Best Paleo Pumpkin Bread

Other than being dangerously delicious, my favorite part about this grain-free pumpkin bread is how easy it is. Gone are the days when grain-free recipes were complicated and never guaranteed to work. Cassava flour is really changing the game!

You can make this bread in one bowl by stirring together your wet ingredients, folding in the dry, and then folding in some chocolate chips! Easy as can be with easy cleanup as well. Here are a few extra tips to help your pumpkin bread to be it’s best self:

  • Use room temperature ingredients (but you already knew that, right?)
  • Line your bread pan with parchment paper to prevent sticking.
  • Don’t over-mix your ingredients.
  • Don’t pack your flour; use the spoon-and-sweep measuring method.
  • If the top of your bread is browning too quickly you can cover it with a bit of foil to keep it that beautiful pumpkin orange color.

 

This Healthy Tahini Pumpkin Bread is studded with chocolate chips and made with cassava flour for a moist, delicious grain and nut free pumpkin bread. The perfect paleo pumpkin bread with coffee!

More Fall Paleo Recipes:

This Healthy Tahini Pumpkin Bread is studded with chocolate chips and made with cassava flour for a moist, delicious grain and nut free pumpkin bread. The perfect paleo pumpkin bread with coffee!

Without further ado, it’s time to make a delicious paleo Tahini Pumpkin Bread! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

Tahini Chocolate Chip Pumpkin Bread (paleo)

This Healthy Tahini Pumpkin Bread is studded with chocolate chips and made with cassava flour for a moist, delicious grain and nut free pumpkin bread. The perfect paleo pumpkin bread with coffee!

COURSE Breakfast
Cuisine American
PREP TIME 10 minutes
COOK TIME 45 minutes
TOTAL TIME 55 minutes
SERVINGS 10

INGREDIENTS

  • 1/2 cup coconut or almond milk
  • 1 tsp apple cider vinegar
  • 2 eggs
  • 3/4 cup coconut sugar
  • 2 tbsp honey
  • 1/4 cup tahini
  • 1/4 cup coconut oil melted and cooled to room temp
  • 3/4 cup canned pumpkin
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 1/4 cup + 2 tbsp cassava flour
  • 1/2 cup dairy-free chocolate chips

INSTRUCTIONS

  1. Preheat oven to 350 degrees F and line a 9x5 loaf pan with parchment paper.
  2. Put vinegar in almond milk and set aside.
  3. In a large bowl, beat together eggs, honey, and sugar until the sugar is well dissolved. Add tahini, oil and pumpkin and stir well, then stir in almond milk, vanilla, cinnamon, salt, and baking soda. Fold in the coconut and cassava flour and stir until well combined, then fold in chocolate chips.
  4. Pour batter into the prepared pan.
  5. Place in the preheated oven to bake for 40-45 minutes, or until a toothpick comes out clean.
  6. Let cool for 10 minutes and then remove from pan and cool on a wire rack.

 

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MEET THE AUTHOR

Hey! I’m Moriah– a commercial food and branding photographer and web designer who is perpetually drinking coffee and covered in dog hair. I write Elle Fait to celebrate the act of making: making food, making travel plans, making businesses, and making a habit of finding joy.  

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