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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4.8 from 33 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!

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

123 thoughts on “Vegan Pumpkin Bread (Gluten-free)

    1. Kristen Stycket

      Coconut and / or Almond Flour would “work” but absorb much more liquid content.
      Experiment to find proper liquid ratio but don’t over-liquid.

      The result, though tasty, will be a different texture. Probably flatter and bit more dense. Perhaps
      more of a bar, not a loaf so adjust your pan accordingly to accommodate the end “bar” result.

      Reply
  1. Emma

    This bread is awesome! I left out the maple syrup and replaced it with 1/8 teaspoon of powdered stevia for a lower calorie snack. Also made it with butternut squash instead of pumpkin because I already had puree in my freezer. Ate it with apple butter that I made with your recipe which was also delicious! Turned out great either way! Thanks!

    Reply
  2. Katie

    Excellent recipe! I didn’t have buckwheat flour and my small town local grocery store doesn’t care it either so I used brown rice flour. Turned out perfect. I’ll be making this recipe again!

    Reply
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  4. Laura

    This was incredibly moist! I used Arrowhead Mills Organic Buckwheat flour and subbed the ac vinegar with fresh lemon juice. Will definately make again!

    Reply
  5. Lourdes

    I baked this one for 50 min, the outside was good, the inside a bit raw, im putting it another 15 min..did anybody have an issue with the texture or is my oven? if adding salt cooks better? I used chickpea flour.
    thank you and happy thanksgiving to all of you! <3

    Reply
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  7. Rose

    Dad and baby are napping and I felt like baking, so I love how easy and “quiet” (no blender or hand mixer) this recipe is! Don’t have a loaf pan though, so I doubled the recipe and made 18 smallish muffins (baked for 20 mins instead of 50-60). They are tasty and moist πŸ™‚ Thank you so much. I actually forgot to add in the maple syrup and they are still yummy… on their own or with jam. Next time will add the maple syrup. Yes- will definitely be making this recipe again!

    Reply
  8. ElaineG

    This bread is FABULOUS. My daughter is Vegan and when I baked this for her she absolutely loved it. The bread is so moist and doesn’t crumble. I use Anita’s Organic Buckwheat which is from Canada and it turned out perfectly. I also used 2 mini loaf pans instead of 1 big loaf.

    Reply
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  10. Janet

    Very nice. I’m not a vegan so I substituted the coconut oil for butter. Worked just perfectly. I love the buckwheat flour. Gives a nice texture and flavour. We have an abundance of butternut pumpkins this year so this recipe was perfect for using some up. My daughter and I are not celiac but we are wheat intolerant so I have been searching for good recipes using alternate flours and this one is going into my favourites folder. Thank you for sharing with us.

    Reply
  11. jak

    Best recipe out there for bread. Leave out the spices and it makes a great sandwich or toast type bread. Only thing my kid can have.

    Reply
  12. Karen

    I plan to make this bread, but I want to add raisins or craisins. I bought Bob’s Red Mill buckwheat flour today. Has anyone tried it with raisins or craisins?

    Reply
  13. Amy

    Making this tonight! Love my Friday night baking πŸ™‚ Will be instagramming so look out for the finished product! πŸ˜‰

    FYI I’m like the Detoxinista queen XD I rave to my friends and social media accounts (Blogilates & Insta) about your blog! It’s such a beautiful gem. I’m after making soooo many of your recipes and I own your gorgeous cookbook πŸ˜€ I’m not strict with food combining but I love how there is a hard copy in the cookbook I can refer back to. I follow some of the easy rules like trying to eat fruit on an empty stomach or just in the morning to help digestion πŸ™‚ I think there is definitely some truth to food combining for sure!

    Reply
  14. Petra

    Hey πŸ™‚ Just wanted to let you know I baked this bread yesterday and it was really good! I make my own buckwheat flour (I just grind the groats in my coffee grinder) and it came out beautiful – smooth texture, soft but still moist. I omitted the maple syrup and just put a spoon of coconut sugar in and it came out just sweet enough for me.
    Question though: mine came out really orange, not that it matters really. Is yours darker because of the maple syrup you think? Also, do you think it would taste good with some cocoa in it?

    Thanks for the recipe, I’ll be making different versions of it just about every week now!

    Reply
    1. Megan Gilmore Post author

      When you grind your own buckwheat groats, the resulting flour is a lot lighter in color– that’s why your loaf would be orange! I actually prefer it that way, but store-bought buckwheat flour has a dark, bluish-gray tint to it because it’s usually made with unhulled buckwheat. (Which also makes the flavor slightly more bitter.) I haven’t tried adding cocoa powder, but I imagine it would be delicious!

      Reply
  15. Gaby Zoebl

    Hey Megan: This bread is amazing! Everybody loves it, I make at least 2 every week. So yummy! Thanks for sharing. Your blog is one of the best … all your recipes are just out of this world! I recently got your book, which I love too.

    Reply
  16. Kirsten

    I wanted something different to bring to a Christmas/Hanakkuh party and this was it! It was a hit and the recipe was requested. I added some vegan chocolate chunks inside and sprinkled some on top. I’m baking it now, but without the chocolate chunks this time.Thanks bunches for sharing this great recipe!! <3 <3 <3

    Reply
  17. Brittany

    I used 5 tablespoons of honey in place of the syrup and it turned out wonderfully. Thanks for sharing!

    Reply
  18. Rosemary

    Just started experimenting with buckwheat flour, and this recipe is a winner! Followed instructions almost to the letter, except that I added walnuts and raisins to the batter and greased my loaf pan with Earth Balance rather than using parchment. So delicious, and the texture is spot on. Thank you! πŸ™‚

    Reply
  19. madileine

    I absolutely love this delicious and super easy pumpkin bread!
    This is my fourth time making it, and not only does it make the house smell incredible, but it makes my tastebuds sing with delight! Made in the form of muffins this evening, currently baking away. Only modification is using 10 drops of vanilla stevia instead of maple syrup for a candida-friendly version. Works like a charm…not too sweet, and divinely paired with homemade sunbutter.

    Reply
  20. Mary Dan

    Just made it, but added 1/3 cup cocoa. Instead of 1 cup buckwheat flour, I did 1/2 cup buckwheat flour and 1/2 cup flaxseed meal. Instead of coconut oil, I used 2 Tbs heart-healthy avocado oil. I baked it at 350 for 35 minutes…it was perfect. A dab of Nutella make it yummier. Next time, I might consider adding some mini chocolate chips. Thx so much for this recipe!

    Reply

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