It might be November already but that doesn’t mean pumpkin season is over! If you walk through Target or any other retail store you will already be bombarded with Christmas. It’s a shame to jump straight from Halloween to Christmas because there are still a lot of good fall things to celebrate! Thanksgiving being one of my favorite…obviously because of all the amazing food. The leaves are still beautiful and the air is still crisp. So I say get out your boots and cozy sweaters and forget the glittery Christmas decor because it is still pumpkin season!
Once fall hits I find myself pulling out the slow cooker more and craving warm, hearty foods. I also tend to start baking more. With the cooler weather it just feels right to get into the kitchen and bake something. Going with my fall theme I bring you Pumpkin Tahini Oat Bread.
Tahini is most commonly used to make hummus. It is made from sesame seeds and can easily be used in place of other nut butters in recipes. It is savory and has a mild flavor. Combined with slightly sweet pumpkin and a few other yummy ingredients this bread is sweet, but not too sweet. If you are scared to try tahini you can always swap it out for cashew, peanut, or almond butter in this recipe, but the tahini is SO good!
This recipe is gluten free (as long as you do ok with oats) and it is dairy free. Oats can be tricky for people on a gluten free diet. Some people just don’t respond well to oats. You also have to be careful to buy certified gluten free oats because of cross contamination. I love Bob’s Red Mill for this reason! They make gluten free rolled oats that are perfect for this recipe along with a ton of others on Gluten Free Jess. Their oats are widely available at grocery stores and larger retailers.
We have lots of crisp fall days ahead and I think you should spend some of them in your kitchen baking up this amazing bread! If you have never used tahini give it a try in this recipe and then use the rest to make homemade hummus…a decision you will not regret!
Happy Baking and have a fabulous start to your November!
- 1 cup gf rolled oats
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- 1¼ cups pumpkin
- 2 eggs
- 1 tsp vanilla
- ¼ cup maple syrup
- ¾ cup tahini
- ⅓ cup mini chocolate chips + 1 tbsp (Enjoy Life to make the recipe dairy free)
- 1 tbsp pumpkin seeds
- Preheat oven to 350 degrees.
- Pulse oats in the food processor for 20 seconds until they are coarsely ground.
- Add baking soda, cinnamon, and salt to the ground oats and pulse until combined.
- In a bowl whisk together pumpkin, eggs, vanilla, maple syrup, and tahini until well combined.
- Add dry ingredients to wet and stir to combine.
- Stir in ⅓ cup chocolate chips.
- Pour into a greased bread pan.
- Top with remaining chocolate chips and pumpkin seeds.
- Bake for 40-45 minutes until a toothpick comes out clean.
- Let cool in pan on a cooling rack for 15 minutes then transfer to a wire rack.
Disclaimer: This post is sponsored by Bob’s Red Mill. All recipes, images, and opinions are my own. Bob’s Red Mill is a brand I believe in. Thank you for supporting brands that make Gluten Free Jess possible.