Vegan Pumpkin Bread (Gluten-free)

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

pumpkin bread

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!

mixing pumpkin bread and putting it in a lined loaf pan

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.

baked pumpkin bread in a loaf pan

Allow to cool completely before slicing and serving.

pumpkin bread sliced with pumpkin seeds on top

4.86 from 35 votes
Print
Vegan Pumpkin Bread (Gluten-free)
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hrs
 

A quick and easy pumpkin bread, featuring grain-free buckwheat flour and rich Fall spices.

Course: Breakfast
Servings: 9
Calories: 146 kcal
Author: Detoxinista.com
Ingredients
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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

Amy

Making this tonight! Love my Friday night baking 🙂 Will be instagramming so look out for the finished product! 😉

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 😀 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 🙂 I think there is definitely some truth to food combining for sure!

Petra

Hey 🙂 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!

    Megan Gilmore

    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!

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.

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

Brittany

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

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! 🙂

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.

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!

Ida

An excellent recipe, thanks! I substituted avocado oil for the coconut oil but otherwise followed the recipe exactly. Next time, I’ll increase the spices a bit, to heaping servings because we like things spicy. Toasted, with a touch of butter, it made for a lovely breakfast. It’s not too dense, it holds together well and is flavorful. Many thanks!

Cindy

Thanks for this great recipe and the Vegan option. I really don’t understand giving up meat and animal products out of principal because we get so much important nutrition from the fats and proteins we get from eating clean meat and fish but I don’t tolerate egg whites well (just yolks) so I appreciate recipes marked “vegan” or egg free and then I can modify from there. I followed the vegan recipe but I used sweet potato flour and sweet potato purée and subbed the water with egg yolks and this bread is fan-effing-tasting! It’s dense, moist, just sweet enough and it actually has some height to it. Thanks!!

tammy

I make this bread for our family all the time, and we love it! i need to make it without any oil for our next batch, if possible. do you think applesauce would work, or do you have other suggestions! Thank you so much for your wonderful recipes!

    tammy

    I decided to go ahead and try this recipe with applesauce in place of the coconut oil, and it worked! i used 1/4 cup applesauce in place of 1/4 cup coconut oil, and i kept everything else the same. it came out maybe a tiny bit drier, but i loved it! super healthy, oil free, gluten free, vegan — awesome!

Bailey

First off I want to say wonderful blog! I had a quick
question that I’d like to ask if you don’t mind.
I was interested to know how you center yourself and clear your head prior to writing.

I’ve had a tough time clearing my thoughts in getting my thoughts out.
I truly do enjoy writing however it just seems like the first 10 to
15 minutes tend to be wasted just trying to figure out how to begin. Any ideas
or tips? Many thanks!

    Megan Gilmore

    As a busy mom, I don’t have time to center myself– I usually have 10-15 minutes total at any given time to work, so I usually have to “throw up” my thoughts on the page, then edit later! I find that forcing myself to write whatever is in my head keeps my posts more authentic, and coming back to edit later I’ll make sure things actually make sense. 🙂

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter