1 1/2 cups white bread flour sub with self-rising flour
3/4 cup spelt or buckwheat flour
1 1/2 tsp baking powder
1/3 tsp salt
1 tsp ground cinnamon
1/2 cup light brown sugar or coconut sugar
1 1/3 cups plant-based milk
1/4 cups coconut oil
3/4 cups cooked and mashed pumpkin
1 heaped tbsp tahini
1 tsp vanilla extract
Toppings
brown sugar
cinnamon
runny tahini
sesame seeds
Method
Preheat the oven to 180 degrees Celsius.
Add the flour, baking powder, salt, and cinnamon into a bowl.
In a separate bowl, add the sugar, milk, coconut oil, mashed pumpkin, tahini, and vanilla until incorporated.
Mix the wet into the dry and mix well with a spatula, pour the batter into a parchment paper lined banana bread tin, then sprinkle on the brown sugar, sesame seeds, and cinnamon, and bake for 30-35 minutes until golden brown.
Let the loaf cool and serve the loaf with more tahini on top. Slice and enjoy!
Freeze the slices in the freezer in individual bags for future snacking!
