Pumpkin Loaf Cake with Tahini Swirl


I have been posting many sweets lately and I promised myself that my next recipe post would be savory, but just a few days ago I experienced a revelation. And I knew that it would be difficult to keep it to myself – plus, it is the season for these types of indulgences after all. The combination of sweet pumpkin cake with tahini results in a most rapturous harmony of flavors. Think pumpkin spice halawa (also known as halva.) A moist, rich, and generously spiced cake with a complementing tahini swirl. You may use less of the tahini mixture for more pronounced and detailed swirls, but I personally prefer to be indulgent. I have to admit that I will never see the luscious sesame paste in the same light again. This confection has opened a whole new realm of possibilities…


1 tablespoon tahini
1 cup/ 155 gr. all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, freshly ground preferably
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup/ 66 gr. coconut oil, softened (or substitute with softened butter)
1 cup/ 200 gr. sugar
1 large egg, room temperature
1 cup/ 200 gr. canned pumpkin puree


1. Preheat oven to 325 F/ 160 C and line a loaf pan with parchment paper or grease with oil/ butter and dust with flour. The loaf pan that I used was 9 x 5 in. However, feel free to use a slightly smaller pan if necessary.

2. Begin by preparing the tahini swirl. Simply combine 1 tablespoon of tahini with 1 tablespoon of water in a small bowl and mix together until thick. Stream in another teaspoon of water until the consistency is creamy but still light enough to stream with a spoon. Set Aside.

3. In a medium bowl, sift together all of the dry ingredients; flour, spices, salt, baking powder, and baking soda and mix well. In a separate bowl or the bowl of a stand mixer, beat together the softened coconut oil and sugar for a few minutes until light and well combined. Add the egg, mix well, then add the pumpkin purée and mix again. Slowly add the flour mixture while mixing and beat just until well combined.

4. Spoon the cake batter into the prepared cake tin, even out the surface with a spatula, and dot the surface with the tahini mixture. Use a knife or skewer to make swirls to your liking. You should have a bit of the tahini leftover.

5. Bake for about 60 minutes or just until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes before transferring elsewhere to cool completely.


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