If you love pumpkin and if you love chocolate, this Chocolate Tahini ate Syrup Pumpkin bread is definitely up your alley!

Recipe created by our friend Helen Au of A Step Full of You.

  1. Preheat oven to 350F. Line 1 loaf pan with parchment paper.
  2. In a medium bowl, mix together 1 cup pumpkin puree1/4 cup Soom Silan, 1/3 cup Soom Chocolate Tahini1 egg, and 1 tsp vanilla extract.
  3. In a separate bowl, combine 1 3/4 cup gluten-free all purpose flour, 1/4 tsp salt, and 1 tsp baking soda.
  4. Pour dry ingredients into the wet ingredients in two batches. Mix until there are no lumps. Texture will be slightly thick.
  5. Pour mixture into the loaf pans. Top with almonds or favorite topping.
  6. Bake for 35-40 minutes until toothpick comes up clean.
  7. Remove from oven and let cool.

Food photography by

free shipping on all US orders