Carrot pumpkin tahini loaf (vegan)

The recipe of an incredibly fragrant vegan pumpkin and carrot bread based on tahini paste, or simply – ground hulled sesame seeds. To make it just grind raw or toasted sesame seeds in a food processor with a little oil or water until smooth (I add usually water because sesame paste is already fat enough. For baking I make it halfway smooth, some bits of seeds remain in the paste (similar to crunchy peanut butter).
This loaf was baked specifically for my friend and yoga companion Lena who loves everything made of sesame seeds:) She said “it’s a rich and filling bake to be eaten slowly to embrace the flavor and aftertaste”. Hope you’ll give it a try and enjoy too:)
Serves about 8 
Takes 55 mins + cooling minimum 1 hr (Prep – 20 mins, baking 35 mins)


210 g pumpkin, finely grated
100 g carrot, finely grated
1 heaped tsp orange zest
1/2 cup / 130 g sugar
1 cup / 230 g tahini paste
1 cup plain flour
1 tbsp powdered flax seeds
1 tsp cinnamon
1/2 tsp cloves
pinch salt
1/2 tsp baking soda + squeeze of lemon
a few dried kumquats for topping


Preheat the oven to 180°C/350°F. Either grease and flour, or line a 20-25cm oblong pan with parchment paper.

Combine the grated carrot and pumpkin, orange zest, sugar and tahini. Separately mix the sifted flour, powdered flax, cinnamon, cloves and salt. Add the dry ingredients to the wet. Stir in baking soda mixed with lemon juice. Stir everything well.

Spoon the batter into the prepared baking pan. Slice the dried kumquats and top the batter. Place in the oven and bake about 35 minutes until fragrant and and the toothpick comes out clean. Let cool in the baking pan for 5 minutes. Then transfer to a cooling rack to let cool completely. Slice and serve!:)

Bon Appetit!

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