Baking · Loaf

Black Sesame Pumpkin Loaf

This black sesame pumpkin loaf is one of those recipes that looks as good as it tastes. The swirls of black sesame paste through the pumpkin batter create a dramatic, almost marbled effect once sliced. The flavour is earthy and nutty with the natural sweetness of pumpkin making everything feel balanced. It is moist, dense in the best way, and keeps beautifully for days. This is the loaf for autumn when you want something a little different from the usual.

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.