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 22 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!

Comments

  1. says

    Hi Megan,
    Could you suggest a grain-free option? I know buckwheat isn’t really a grain, but I’m super sensitive and a little wary of trying it. Thanks!

    • Tatjana Carney says

      I don’t think you have to worry about buckwheat. It’s not a grain, and I don’t know of any gluten-free people who have issues with it.

  2. says

    I googled substitutions because I just don’t have any buckwheat at home and I’m excited for the season of pumpkin flavored everything! I think almond flour or “nut meal” would work because they would both be a heavier consistency. I’m also going to try using butternut squash puree rather than pumpkin, because I have one on the counter. It’s cooking now so we’ll see! Thank you for the recipe. My first fall baked good!

  3. Abbi*tarian says

    Thank you for sharing this! It looks delicious! Thank you, also, for always including your helpful notes, substitution options & links to show the specific products/ingredients you recommend!

    • Abbi*tarian says

      Oh & my favorite quick bread is banana with apple being a close second! (I’ve never had pumpkin! So, I’m excited to try it!)

  4. Jess says

    Just wondering if you have any suggestions for a flour substitute? I haven’t used buckwheat before. I am more familiar with almond flour, would it work in this recipe? Thanks Megan!

  5. Debbie says

    I was under the impression that all flour has gluten in it. My sister has Crohns Disease and she cannot have any type of flour at all! Is there something special about Buckwheat Flour that it is considered Guten Free???

    • Hannah says

      Hi Debbie,

      I’m sensitive to gluten so I’ve done a lot of research on it lately. Gluten is a protein that’s found in wheat, barley and rye, so I can eat flour made of corn, coconut, millet, rice, quinoa, and other grains. For gluten-sensitive and many Celiac sufferers there are a lot of grain options out there. I’m not sure about Crohns. It could be that your sister has to avoid other flours for an alternate reason besides gluten. But if it’s just gluten that she’s avoiding she *should* be able to have those other flours.

      • Hannah says

        And like it says above, buck”wheat” isn’t from the same family as wheat so it’s gluten-free. It’s actually a seed, not a grain.

    • charis says

      According to Dr. Osborne all grains have gluten. I have Celiac disease and although got better when I went off wheat barley and rye, still did not recover fully. So out with the so called” gluten free” flour subs. Some worse than others but they all have their own gluten protien.

      • Joel says

        They may not be “gluten” proteins, as in wheat-barley-rye, but there are many proteins that are ‘cross-reactive’ meaning they cause a very similar response as gluten proteins.

        All grain proteins can cause digestion problems, for some people, and can be linked to problematic autoimmune responses throughout the body.

        Nut and seed flour proteins might not cross-react, but this recipe was formulated with Bob’s Red Mill buckwheat, so any alternative flour would have to be tried and adjusted as needed to get the right consistency. As a side note – read the small print on the labels very carefully with Bob’s Red Mill products, because same say they could have traces of wheat, soy, and tree nuts. Soy contains an allergen protein that will cross-react and cause digestion problems, for some people.

  6. Alana says

    For those concerned about the “flour” term or gluten (lack thereof), here is an excerpt from: http://www.wheat-free.org/wheat-free-flour.html However, if you read package ingredients, sometimes there will be a little note underneath that says “manufactured in a facility that also uses tree nuts, soy, wheat, and milk.” So if you’re super-sensitive, it’s best to read the fine print!

    “Buckwheat flour is not, despite its name a form of wheat, buckwheat is actually related to rhubarb. The small seeds of the plant are ground to make flour.

    It has a strong nutty taste so is not generally used on its own in a recipe, as the taste of the finished product can be very overpowering, and a little bitter. Alternative names: beech wheat, kasha, saracen corn.”

  7. Bronwyn says

    Megan (or anyone) do you think I could use chickpea flour since that is what I have on hand? I’m totally new to GF baking so I don’t know the difference in consistency between all of these new-fangled flours 😉

    • Jen says

      Hi, I’ve used chickpea flour to make pumpkin bread and muffins before (sometimes I combine it and have also used it on it’s own). I really enjoy chickpea flour, even though I sometimes hear others say they don’t like it due to a “beany’ flavor. I’ve never really noticed much of a beany flavor, even in something sweeter like pumpkin bread. I’ve been using a chickpea flour from an Indian store but it’s pretty much the same as Bob’s Red Mill. I actually want to try Megan’s recipe with half buckwheat and and half chickpea flour. Another nice thing is that the color works well with pumpkin.

      • Bronwyn says

        Sorry for the delayed reply but I just wanted to come back and say thanks for the information and that I did make this bread with chickpea flour and it worked out wonderfully! It’s so good!

        So in case anyone has questions about other flour options that work out nicely – chickpea is one of them :)

  8. says

    This recipe is a keeper!

    The only ingredient I didn’t have on hand was maple syrup, so I used honey instead. If I was going to make any other changes, I would add a little salt to enhance the flavour.

    Oh, and in our house, we weren’t able to wait for the cake to cool down completely before trying it 😉

  9. Tandis says

    This was yum yummy! Made it today and it’s half gone. This comes out like a dense bread, which is awesome, and it’s not crumbly like a lot of grain free breads. Thanks Megan!

  10. Colleen says

    Read this recipe at 5:30am this morning and went in the kitchen and made it. I had all the ingredients on hand. I had some at 10:00am this morning and it turned out wonderful. Will go good with hot apple cider. Thanks

  11. AKMommy says

    Made this right away this morning and just finished a warm slice with a cup of coffee. I only had brown rice flour on hand so i used that but no other substitutions. It is absolutely delicious! It was incredibly easy to throw together and has a wonderful, moist dense cake like texture. Let the leaves fall im ready!

  12. marlies says

    Ooooh, I’ve been looking everywhere for a healthy pumpkin bread!! Thanks so much, I can’t wait to make this! I love love buckwheat flour, so I am excited to try it

  13. Sharon says

    Is it possible to substitute spelt flour for the buckwheat? And if so, how would the recipe change?
    THanks, so glad i found your website.
    Sharon

  14. Lori says

    Would it be ok to oil the pan instead of the parchment paper. I don’t have parchment paper and don’t want to buy some just for one recipe.

  15. Mari says

    I made this yesterday and it was a major hit. It was delicious. Moist, sweet without being too sweet, and it was just perfect. And my mom, who is not a big fan of pumpkin, loves it as well. So that’s saying something. Thank you so much for sharing this.

  16. robin says

    * Lori-it’s worth the $5 for parchment paper! So much easier to get out of the pan, and clean up.
    I used about twice the spice-I always do. I skimped on the honey (I always try to reduce the sweetner in my baking), and regretted it-I like it, but I ended up putting apple sauce and some stevia on top and eating it like a pudding. Still yum! And would make again with a little tweaking.
    Thanks for the recipes! Keep ’em coming:) As if you don’t have enough to do as a new mommy:)

  17. says

    My husband just made this with half buckwheat half chickpea flour. No other substitutions. It is so amazing, we are all glad he made a double batch. Wow!

  18. says

    I made this today with honey because that’s what I had on hand. It really is great, and makes your kitchen smell amazing.

    One thing I would add is some salt… I put in a 1/4 teaspoon and felt it boosted it just that extra amount!

  19. Nadia says

    I made this yesterday and loved it!! Thank you! Please, please, please create more recipes like this! I can’t eat grains and I am allergic to almonds so recipes made with buckwheat flour are AWESOME!! I will be extremely grateful if you create more recipes using only buckwheat flour! Thank you! I LOVE your site! It’s amazing!

  20. Nadia says

    I also wanted to say that the fact that theses were made without eggs and sweetened with maple syrup is AWESOME! I don’t eat eggs or most kinds of sugar so this recipe was SO nice!
    Thank you!!!

  21. Monique says

    Hi Megan! I am a long time lurker and first time poster at your site. Thank very much for this recipe. I’ve made it 3x times since you posted it. 3x! The first time I followed the recipe exactly. The second time I added some walnuts and cocoa nibs. The third time I substituted prune purée for the maple syrup, added walnuts again, some finely chopped candied ginger, and 3 teaspoons of chia spice mix. Yummy. This is very simple and versatile recipe. Thank you.

    But more importantly – congratulations on your new family member. All the best.

  22. says

    Yum this was very good! Not too sweet either (but I think I’ll make this with chocolate chips next time). I also used rice flour since I didn’t have any buckwheat flour. Did anyone have a problem with grease? Mine came out very oily which I think was due to the coconut oil. Can I just leave that out next time? I’ve read the previous comments and some people are going to use veg. oil or olive oil (but those sometimes have a weird taste). Maybe I’ll just use a tbsp of coconut oil. Overall it was very good–almost like banana bread but more dense/moist and not as big (only rose a tiny bit). Didn’t have any parchment so I just used the pan and also added walnuts and dried fruits :)

  23. says

    Did anyone who made this feel like the buckwheat flavor was very strong? or did the pumpkin mask it well? I’m not a huge fan of the buckwheat flavor…thanks!

    • Andrea says

      I love the texture but not the taste. The buckwheat was really overpowering. I couldn’t really taste the pumpkin or maple syrup even. Just spiced buckwheat.

  24. Jennifer says

    Made this today and it was really good, but not quite sweet enough for my taste. It was my first time working with buckwheat flour, so just getting used to the taste. Once I drizzled a tiny bit of maple syrup over it, it was AMAZING!!! I love the texture. Thanks for another fantastic recipe Megan!

  25. says

    Oh wow! I was just saying that i hadn’t yet jumped aboard the pumpkin train, but i have all of those ingredients and one rainy day ahead- i reckon i’ll be making this this afternoon! thank you xxxx

  26. Gabrielle says

    This better then starbucks pumpkin bread! Honestly the best I’ve ever had…even my 5 year old son said at the next party when everyone’s having cake he would rather have this! I used butter instead of coconut oil (cause I’m allergic), made my own buckwheat flour, and used butter to grease the pan and added pumpkin seeds on top. Next time I make it I’m doubling the batch 😉

  27. says

    I just made this, it is delicious and the best part is VERY easy to make! I love that it is gluten free, dairy free and sugar free! Thanks!!

  28. Anna says

    Yum! Just made this and sampling now. I didnt have any buckwheat flour on hand but I did have teff flour. The substitution was perfect! I cooked it a full 60 minutes, added 1/4 tsp real salt, and about 1/3 cup enjoy life chocolate chips. I can tell I’m going to have to use A LOT of self control to not eat the whole loaf by myself! Thank you!

  29. Jenn says

    I am allergic to buckwheat flour, did anyone have luck using rice flour? I want to make this for a party this week and am looking for some eassurance that it will come out ok. Any feedback would be very helpful, thanks!

  30. Tanya says

    This recipe is amazing. I made a double batch and brought the bread into work and everyone loved it and wanted the recipe, even though none of them are Gluten Free or Vegan (I am in the military) so that says a lot. Three days later and the bread is still moist and full of flavor, which is a rare find with Gluten Free Recipes. I will definitely be trying more of your creations. Thank you so much, from a very excited and content Gluten Free Vegan :) P.S. I tried to give you 5 stars but it will only let me give you 3 for some reason.

  31. says

    This bread is wowza!! The only change I made was to cut back on the syrup by 1 tablespoon (I like everything a little less sweet). My toddler and I scarfed up two pieces long before it was cooled. :) Thank you for such a fantastic recipe!!

  32. Cynthia says

    I had been looking for a healthier pumpkin bread option for my family..this is just delicious and my 8yo son prefers this to my sugar/white flour based recipe that I used to make :))

    I am so happy I found your website!

  33. April says

    Hmmm… I made this exactly according to recipe and my loaf never baked through. The flavor is wonderful though! Any tips to get a more bread-like good? Thank you!

  34. Cathy says

    Hi – Just made this using quinoa flour rather than buckwheat, and it is wonderful. Also substituted coconut nectar for the maple syrup (the nectar is a little sweeter). Thank you!

  35. Elizabeth says

    I didn’t have buckwheat flour, so I used the bob’s mill gluten free flour and the bread is delicious! Thank you so much for posting :)

  36. says

    Great recipe!! I’ve made it twice and I feel mine could use a pinch of salt or something. It may be the brand of buckwheat flour I’m using. Next time I’ll try Bob’s.

  37. Lori says

    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.

  38. Ali says

    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.

    • Megan says

      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.

  39. June says

    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!

  40. Jill Heather says

    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.

  41. Ericka says

    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.

  42. Sheila says

    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

  43. Sheila says

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

  44. says

    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.

  45. Lauren says

    Okay I gave this a whirl with chickpea flour as someone mentioned it had worked…also used honey instead of maple syrup bc that’s all I had on hand…the batter tasted delicious..hope it comes out just as good…20 minutes left!!!

  46. Michelle says

    This recipe rocks! I have a long list of foods to avoid, but this recipe made the cut with one alteration: I subbed butternut squash puree for the pumpkin. The result was moist and dense and sooo tasty :) So happy to have a “pumpkin” bread that works for me to ring in autumn:)

  47. Claudia says

    I made this with spelt flour and looooved it! Topped it with a little almond butter and it was sooo delicious! thanks for the recipe! I wonder how to make the bread raise more by the way… should I double the baking soda?

  48. says

    Can’t wait to try this. I am not actually Vegan, but always looking for healthy/paleo (ish) friendly recipes that don’t involve a million eggs. This fits the bill perfectly :)

  49. Megan says

    This was beyond delicious! We were so pleased how it turned out. To add our own spin on it we baked cinnamon apples into it and topped with some nuts. A+taste and healthy!

  50. Emma says

    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!

  51. Katie says

    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!

  52. Laura says

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

  53. Lourdes says

    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

  54. Rose says

    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 :) 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!

  55. ElaineG says

    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.

  56. Janet says

    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.

  57. jak says

    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.

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