Cheese, pesto, tahini, and bread. Can you name four things you love more?? Put them together and you’ve got a loaf of your dreams. This tahini bread is moist and decadent and flavorful and actually pretty darn HEALTHY too!
Okay I mean I know we all love bread, but when you add CHEESE and PESTO and TAHINI to bread, that takes it to a wholeeeee new level. And it is a level I want to be on. We are literally obsessed with this bread in our house. It is so fluffy and moist, yet sliceable and sturdy. It is flavorful and delicious yet made with great ingredients we feel good about. Kindaaaaa hit the bread jackpot with this one if I do say so myself 😉
If you are looking for some other great loaves I’ve got a lot of the sweet variety – you should definitely check out the best chocolate banana bread ever, as well as my chocolate chip zucchini bread.
Ingredients You Need for Cheesy Tahini Bread:
- Whole wheat flour – I like using whole wheat flour because it retains more fiber and minerals than white flour. You could also probably sub 1 for 1 with gluten free all purpose flour, but I have not tested that!
- Pesto tahini – So I was sent some really cool tahini that is actually pesto tahini. You can grab that at that link if you want to try. Otherwise you could sub for 1/2 cup regular tahini and 1/4 cup pesto or you can always just use regular tahini (that will also keep your bread from being green if you have anyone opposed to that!).
- Eggs – to help bind our bread so you can slice it and it doesn’t fall apart 😉
- Cheddar cheese – For the cheeeese flavor of course! You could try it with nutritional yeast or vegan cheese for a dairy free option.
- Water – for some extra moisture
- Maple syrup – just a little for a hint of sweetness!
- Baking soda – to make sure our bread is fluffy
- Apple cider vinegar – this helps activate the baking soda to ensure our bread definitely gets really fluffy.
- Salt – To add depth to the other flavors in our bread.
Let’s Make Some Cheesy Pesto Tahini Bread!
Okay I should start with the caveat that I kind of cheated on this one. As I mentioned in the ingredient list, I was sent some pesto tahini so those were already combined for me. If you don’t want to go out and buy that, you could definitely use a mix of pesto and tahini – I’d suggest 1/2 cup tahini and 1/4 cup pesto. Or you can also make this with regular tahini and just have some cheesy tahini bread and it is equally as delicious! You pick what feels best to you.
If you are looking for some dietary restriction friendly options you can sub the cheese for vegan cheese and this recipe will be dairy free (as long as you use my pesto, the pesto tahini suggested, or another dairy free pesto!). You can also probably do a one to one swap with the whole wheat flour for gluten free all purpose for a gluten free option. I will say I haven’t tested that yet, but it normally works fine to swap those. If you try let me know!
Otherwise all you do for this recipe is mix and bake – pretty simple!
In addition to the listed ingredients, you will need:
- two mixing bowls
- a fork or whisk to stir with
- a loaf pan
- parchment paper or cooking spray
Enjoy!!
Print
Cheesy (Pesto) Tahini Bread
- Total Time: 30 minutes
- Yield: 1 loaf 1x
- Diet: Gluten Free
Description
Gluten Free & Dairy Free Options
Cheese, pesto, tahini, and bread. Can you name four things you love more?? Put them together and you’ve got a loaf of your dreams. This bread is moist and decadent and flavorful and actually pretty darn HEALTHY too!
Ingredients
- 1 cup whole wheat flout
- 3/4 cup pesto tahini*
- 1/2 cup water
- 2 eggs
- 1/4 cup shredded cheddar cheese
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
- 1 tsp baking soda
- 3/4 – 1 tsp salt
- Extra cheese for topping
Instructions
- Preheat oven to 375F.
- Combine your tahini, eggs, water, maple syrup, apple cider vinegar, and cheese together in a bowl and mix.
- In a separate bowl combine your flour, salt, and baking soda.
- Add your dry ingredients to your wet and mix until combined. Pour into a loaf pan lined with parchment paper (or greased) and top with more cheese if desired. Bake for 20-25 minutes until edges start to turn golden brown and a toothpick comes out clean.
Notes
*if you don’t want to get the pesto tahini, you can use 1/2 cup tahini and 1/4 cup pesto (or all plain tahini if you want to omit pesto!). I have a great vegan pesto recipe on the blog.
Use vegan cheese for a dairy free option.
Use gluten free all purpose flour for a gluten free option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: bread
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/9 of loaf
If you try this recipe please leave a comment below letting me know what you think! If you remake on Instagram don’t forget to tag me at @donutworry_behealthy so I can see your creation and share in my stories!
↓PIN ME FOR LATER↓
