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It’s officially Fall, which means it’s the perfect time for 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!
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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!
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.
Allow to cool completely before slicing and serving.
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
Instructions
- 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.
- 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.
- Allow to cool completely before slicing and serving.
Nutrition
Per Serving: Calories: 146, Fat: 6g, Carbohydrates: 21g, Fiber: 2g, Protein: 2g
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!
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Reader Feedback: What’s your favorite flavor of quick bread? I have always loved zucchini and pumpkin flavors!
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.
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.
Dang, this looks wonderful! I’ve never made pumpkin bread but I might have to make this. I’ve never used buckwheat flour before. Excited to try this! 🙂
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
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
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!
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
This looks great!! I will have to try this, thanks!!:) I adore pumpkin bread!:)
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!
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 😉