A pumpkin-sesame bread is something I’ve toyed with in my head for the last couple months. Originally I thought tahini paste would work. But I also wanted there to be a swirl. But I also didn’t want you to have to make 2 completely different batters. Black Sesame Paste should have been my first thought! But truly it felt an ‘aha’ moment.

If you’re not familiar with Black Sesame Paste, it’s ground up black sesame seeds in the same way that Tahini is ground up white sesame seeds. I first tasted it in a Black Sesame Bun at Din Tai Fung and fell in love with the sweet, roasted, nutty flavor and striking color. It can be found at your local Asian market or online (sometimes it’s called Black Tahini or Black Sesame Butter. I found it in Birmingham, AL so hopefully you can find it where you live.

Anyways. According to my friend Andee, “That bread changed my life,” so believe me when I say she’s not just beautiful, she’s also delicious. This flavor upgrade to the classic pumpkin bread works so well and is so easy to do. Be gentle with your mixing, patient with the bake, and you’ll have the perfect Halloween treat!

Pumpkin Black Sesame Bread

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Prep Time 20

Cook Time 1 30

Total Time 2

Servings: 1 loaf

Ingredients Method Notes

Ingredients

1½ cups all-purpose flour (188 grams)
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons kosher salt
2 tablespoons pumpkin pie spice
½ cup granulated sugar (100 grams)
¾ cup dark brown sugar, firmly packed (165 grams)
½ cup neutral oil, plus more for scoring (112 grams)
½ cup light brown sugar, firmly packed (110 grams)
3 large eggs, room temperature (150 grams)
2 teaspoons vanilla extract (4 grams)
1 15oz can pumpkin puree (425 grams)
4 tablespoons black sesame paste (60 grams)

Method

Preheat the oven to 325F. Spray an 8½ x 4½-inch loaf pan with baking spray with flour. Line the pan with parchment paper, letting excess extend over all sides.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
In a large bowl, whisk together granulated sugar, brown sugar, oil, eggs, vanilla, and pumpkin until smooth.
Add the dry ingredients to the wet mixture in 2 separate batches, stirring gently, until just fully combined.
Add 1 cup of the batter (280 grams) to a small bowl and gently stir in the black sesame paste.
In the prepared pan, pour about 1cup of the pumpkin batter – enough to cover the entire bottom. Add ¾ cup of the black sesame batter on top. Cover with the remaining pumpkin batter, and finally the remaining black sesame batter dolloped on top. Swirl a butter knife or skewer back and forth through the pan and batter to swirl. Firmly tap the pan on a kitchen towel-lined counter to settle the batter.
Bake in the preheated oven until the thermometer inserted in the center reads 195F and comes out with a few crumbs – about 1 hour and 30 minutes. If your loaf is starting to look too brown on top, you can gently tent the top with foil after about 1 hour.
Let cool in the pan for 10 minutes before removing from the pan and let cool completely on the wire rack.