Pumpkin Bread with Spiced Tahini Icing
Ingredients
For the pumpkin bread
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cardamom
- 2 large eggs
- 1 cup pumpkin puree
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup olive oil
- ¼ cup whole milk
- 1 tsp vanilla extract
For the spiced tahini icing
- ½ cup powdered sugar
- 3 tbsp tahini
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- 2 tbsp whole milk
- 1/2 tsp salt
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving a little overhang on the sides for easy removal.
- In a medium bowl, whisk together the 1¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1½ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, and ¼ tsp ground cardamom.1¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1½ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground cardamom
- In a separate large bowl, whisk together the 2 large eggs, 1 cup pumpkin puree, ¾ cup light brown sugar, ¼ cup granulated sugar, ½ cup olive oil, ¼ cup whole milk, and 1 tsp vanilla extract until smooth.2 large eggs, 1 cup pumpkin puree, ¾ cup light brown sugar, ¼ cup granulated sugar, ½ cup olive oil, ¼ cup whole milk, 1 tsp vanilla extract
- Gradually add the dry ingredients to the wet ingredients. Gently fold together with a spatula until just combined. Be careful not to overmix, as this can make the bread dense.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and let cool in the pan for about 15 minutes. Transfer to a wire rack and allow the loaf to cool completely before icing.
- In a small bowl, whisk together the ½ cup powdered sugar, 3 tbsp tahini, 1 tbsp maple syrup, ½ tsp ground cinnamon, ¼ tsp ground cardamom, 1/2 tsp salt, and ½ tsp vanilla extract. Add the 2 tbsp whole milk 1 tablespoon at a time until the icing reaches a thick but pourable consistency.½ cup powdered sugar, 3 tbsp tahini, 1 tbsp maple syrup, ½ tsp ground cinnamon, ¼ tsp ground cardamom, 2 tbsp whole milk, 1/2 tsp salt, ½ tsp vanilla extract
- Once the pumpkin bread has completely cooled, generously drizzle the spiced tahini icing over the top. Allow the icing to set for 10–15 minutes before slicing
Pumpkin Bread with Spiced Tahini Icing
Pumpkin bread is one of those things I look forward to making every fall. There’s something about a loaf of warm, spiced pumpkin bread that feels right for the season, especially when there’s a little something extra on top. For this recipe, I wanted to take the classic pumpkin bread I love and give it a slightly unexpected twist with a creamy spiced tahini icing.
The bread itself is incredibly soft and moist, with plenty of pumpkin puree, brown sugar, and warm spices. Cinnamon, ginger, nutmeg, and cardamom give it that familiar fall flavor without overpowering the pumpkin. The real fun comes from the icing. Tahini adds a nutty, slightly savory flavor that balances the sweetness of the bread, while a little cinnamon and cardamom tie everything together.
It’s a combination that might not be the first thing you think of when making pumpkin bread, but trust me, it works.
A Little Twist on Classic Pumpkin Bread
I’ve always loved finding ways to use unexpected ingredients in familiar recipes. Pumpkin bread is already a fall staple, so I wanted to play around with the topping rather than change too much about the loaf itself.
The batter is simple and comes together in one bowl. Pumpkin puree keeps everything moist, while brown sugar adds a deeper sweetness that pairs beautifully with the warm spices. I also like using a combination of cinnamon, ginger, nutmeg, and cardamom rather than relying on just pumpkin pie spice. It gives the bread a little more depth and lets each spice shine.
Once baked, the loaf has a soft, tender crumb with a slightly golden top. It’s delicious on its own, but the tahini icing is what really makes this recipe special.
The Spiced Tahini Icing
If you’ve never used tahini in a sweet recipe, this is a great place to start. Its rich, nutty flavor works surprisingly well with fall spices, especially cinnamon and cardamom.
For the icing, I combine tahini with powdered sugar, a little vanilla, and just enough milk to create a smooth, drizzleable consistency. The result is creamy, slightly nutty, and not overly sweet. I love how it contrasts with the warm pumpkin and brown sugar flavors in the bread.
I recommend finishing the loaf with a sprinkle of flaky sea salt and toasted sesame seeds. They add a little texture and bring out even more of the tahini flavor.
The Perfect Fall Baking Project
One of my favorite things about this pumpkin bread is how easy it is to make. You don’t need a mixer, there’s no complicated technique, and the batter comes together in just a few minutes. It’s the kind of recipe you can throw together on a slow weekend morning or bake ahead to have something sweet ready throughout the week.
I love serving a slice with a cup of coffee in the afternoon, but it’s just as good alongside a weekend brunch spread. You can even bake the loaf a day ahead and add the icing right before serving.
Whether you’re looking for a new fall baking recipe or just want to give your usual pumpkin bread a little upgrade, this pumpkin bread with spiced tahini icing is worth making. It’s cozy, full of warm spices, and has just the right balance of sweet and nutty flavors.
