Baking · Loaf

Black Sesame Pumpkin Loaf

I developed this loaf in autumn when I had both pumpkin puree and black sesame paste open in my fridge at the same time and did not want either to go to waste. The combination turned out to be genuinely good. The pumpkin keeps the crumb moist and tender and the black sesame adds a nutty depth that makes the loaf taste more complex than a standard pumpkin loaf.

Ingredients

Black Sesame Paste

• 1 cup black sesame
• 6 tbsp neutral oil

Pumpkin Bread

• 3 large eggs
• 267g pumpkin puree
• 157g brown butter
• 150g granulated sugar
• 100g brown sugar
• 2 tsp pumpkin spice
• 2 tsp cinnamon
• 3/4 tsp baking powder
• 1 tsp baking soda
• 200g flour

Method

1. 1Preheat oven to 350°F. Grease and line an 8-inch loaf pan with parchment paper.
2. 2Make the black sesame paste by blending black sesame seeds and neutral oil until smooth and spreadable. Set aside.
3. 3In a large bowl, whisk together eggs, pumpkin puree, brown butter, granulated sugar, and brown sugar until well combined.
4. 4Add pumpkin spice and cinnamon and mix again.
5. 5Stir in baking powder, baking soda, and flour. Mix just until a thick batter forms.
6. 6Pour half the pumpkin batter into the loaf pan. Spoon some black sesame paste on top and swirl lightly with a knife.
7. 7Add the remaining pumpkin batter, then repeat with more black sesame paste and swirl again for a marbled effect.
8. 8Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
9. 9Let cool in the pan for 10 to 15 minutes then transfer to a wire rack to cool completely before slicing.

Tips & Notes

The black sesame swirl is easier to achieve if the batter is thick, so don't be tempted to thin it out. A skewer inserted into the centre should come out clean when done. Cool completely before slicing for the cleanest cut.