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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 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.