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Please keep in mind that while I am a certified Health Coach, I am not a registered dietitian or doctor. This blog is not intended as medical or nutritional advice. My posts are based on my own research and personal experience. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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Vegan Pumpkin Bread (Gluten-free)

It’s officially Fall, which means it’s the perfect time for pumpkin bread.

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This version is rich, moist and bursting with spice, just the way I like it! Even better, it’s gluten-free. (And grain-free, if you consider the fact that buckwheat is technically a seed, not a grain!)

Featuring a simple combination of buckwheat flour and pumpkin puree, what I love about this bread is how easily it comes together–> it’s practically fool proof! There are no egg-substitutes to worry about, and if you line your loaf pan with parchment paper, you don’t have to worry about the final result sticking to your pan, either. This seasonal bread makes a delicious morning treat when served with tea or coffee, or a nice afternoon pick-me-up on a chilly afternoon.

As an added bonus, your kitchen will be filled with the scent of Fall spices for the rest of the day!

Vegan Pumpkin Bread (Gluten-free)
makes one standard loaf

Ingredients:

1 cup buckwheat flour
1 cup pumpkin puree
1 tablespoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup coconut oil, melted
6 Tablespoons pure maple syrup
1 teaspoon vanilla
1/4 cup water
1 teaspoon baking soda
1 tablespoon apple cider vinegar

Directions:

Preheat your oven to 350F and line a standard loaf pan with parchment paper. (Not to be confused with wax paper!) In a medium mixing bowl, whisk together the buckwheat flour, cinnamon, ginger, cloves and baking soda, then stir in the pumpkin puree, melted coconut oil, maple syrup, vanilla and water. Finally, add in the apple cider vinegar, which will help the loaf rise when it reacts with the baking soda!

mix

Transfer the batter to the lined loaf pan, and smooth the top with a spatula. Bake at 350F for 50-60 minutes, until a toothpick inserted in the center comes out clean.

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Allow to cool completely before slicing and serving.

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4.7 from 14 reviews

Vegan Pumpkin Bread (Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 9-12
 
A quick and easy pumpkin bread, featuring grain-free buckwheat flour and rich Fall spices.
Ingredients
  • 1 cup buckwheat flour
  • 1 cup pumpkin puree
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ cup coconut oil, melted
  • 6 Tablespoons pure maple syrup
  • 1 teaspoon vanilla
  • ¼ cup water
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar
Instructions
  1. Preheat your oven to 350F and line a standard loaf pan with parchment paper. (Not to be confused with wax paper!)
  2. In a medium mixing bowl, whisk together the buckwheat flour, cinnamon, ginger, cloves and baking soda, then stir in the pumpkin puree, melted coconut oil, maple syrup, vanilla and water. Finally, add in the apple cider vinegar, which will help the loaf rise when it reacts with the baking soda.
  3. Transfer the batter to the lined loaf pan, and smooth the top with a spatula. Bake at 350F for 50-60 minutes, until a toothpick inserted in the center comes out clean.
  4. Allow to cool completely before slicing and serving.

Notes:

  • I used Bob’s Red Mill Buckwheat Flour to develop this recipe, so that is the brand I recommend using for best results. Homemade buckwheat flour tends to bake differently, for some reason, so keep that in mind when making substitutions. Using other types of flours will also drastically affect the results, and are therefore not recommended.
  • If you don’t have apple cider vinegar on hand, lemon juice or another type of vinegar should work, as well.

Enjoy!

Reader Feedback: What’s your favorite flavor of quick bread? I have always loved zucchini and pumpkin flavors!

77 comments to Vegan Pumpkin Bread (Gluten-free)

  • k

    Moist, needs to cook the full time or us doughy.

    Tasted ok, I think I’ll add 1/4-1/2 tsp salt next time round.

  • Lori

    I made this yesterday. Since I had never used buckwheat flour I was a little hesitate of the taste so I cut it by using 1/2 buckwheat, 1/4 coconut flour, and 1/4 spelt. I also added 1/2 cup raisins and 1 cup of chopped walnuts. Was delicious.

  • Cristy

    Can I use white vinegar instead of apple vinegar?

  • Lesly

    Help please when you refer to vanilla you mean vanilla extract? if not where do you get just vanilla. -amateur baker

  • Ali

    Thanks so much for this – you’ve made me look like a pro! I’m not strictly GF and definitely not vegan, but I try to avoid grains, veg oils, and refined sugar, so this is a breath of fresh air. I didn’t have to do any substitution math at all! (I did however add 2 eggs to open up the texture a bit.)

    In all honesty, I didn’t fall in love with this at first bite. I initially thought it was a bit bitter, but I think I was just getting used to the rustic buckwheat taste. But I had doubled my first batch, and by the time I got to loaf #2, I was thoroughly addicted.

    Then, I used this as the cake for a baby shower with a GF mommy. Everyone loved it, GF or not, even the guys! Note: excels with Nutella frosting.

  • Super excited about a gluten free, egg free AND gum-free bread! I wanted to share it with others (more like everyone) so I included it in my “Food Allergy Friendly and Clean Eating” Thanksgiving recipe round-up this year. I know my followers are going to love it! So, thank you!

    http://infectiousoptimism.blogspot.com/2013/11/2013-food-allergy-friendly-and-clean.html

  • Cristy

    Is not better to use brown sugar than maple syrup?

    • Megan

      Typically, brown sugar is just refined white sugar that has molasses added to it for color, moisture and flavor. So, brown sugar would be a more refined choice than pure maple syrup.

  • June

    Megan, great recipe…so easy for a vegan recipe! I must admit I was a little skeptical at first because there is no egg substitute.

    More egg free recipes would be great!

  • Jill Heather

    Made this with chickpea flour and it came out perfectly (no other substitutions). It was a hit with my husband and father in law. It’s not too sweet, so just perfect for a morning bite with coffee or last snack of the day with a cup of hot tea. You can also toast it (if you’re eating a slice that has already cooled) and add a touch of organic butter, maybe a drizzle of unpasteurized honey or a drizzle of real maple syrup. Overall another wonderful, tasty recipe.

  • Ericka

    I must have tried a handful of gluten free pumpkin recipes this week and was getting quite discouraged I wouldn’t have a sweet treat for thanksgiving. This recipe delivers what it promises. I followed the recipe exactly and used light agave instead of maple syrup. I also took a reviewers suggestion and added 1/4t salt. Thank you so much! It really means so much.

  • Sounds delicious! Love all your recipes!

  • Sheila

    Just made this – tastes SO good! Only thing is I subbed 1/2 the baking soda for baking powder because I was afraid of the taste. It didn’t rise as well as yours though – is that because of the baking soda?

    Thanks!
    Sheila

  • Sheila

    So by the way… this works AMAZING with mushed banana instead of pumpkin, too! :-) And with crushed dark chocolate sprinkled in… :-D

  • I substituted millet flour for buckwheat flour and allspice for cloves. Oh…and coconut nectar for the maple syrup- only because those were the ingredients I had on hand. Other than that I followed the recipe exactly. Delicious! I will be making this again. Very easy.

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