Vegan Pumpkin Bread (Gluten-free)

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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

Vegan Pumpkin bread
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4.91 from 55 votes

Vegan Pumpkin Bread (Gluten-free)

A quick and easy pumpkin bread, featuring grain-free buckwheat flour and rich Fall spices.
Course Breakfast
Cuisine American
Keyword bread, breakfast, pumpkin, vegan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 9
Calories 146kcal

Ingredients

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

Calories: 146kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 126mg | Potassium: 163mg | Fiber: 2g | Sugar: 9g | Vitamin A: 4235IU | Vitamin C: 1.2mg | Calcium: 36mg | Iron: 1mg
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!

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

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Comments

STRANGE

This is a good recipe! I used raw buckwheat flour and since I didn’t have pumpkin puree, I threw some roasted butternut squash into a food processor. Otherwise I followed the recipe.

The texture is great and it’s so soft! I feared it would be dry (since buckwheat), but I couldn’t be happier with this recipe.

Thank you for sharing!

Sarah

Shut the front door! This is so good. I use raw buckwheat grouts that I had in my freezer and it came out perfect. Its almost like a gingerbread. Not too sweet and the perfect amount of spice. My little guys are going to love this in the morning…if there’s anymore left!

Riga

WOWWWW. YUM.

I wanted to find some use for my pumpkin puree and buckwheat that were sitting around, and this was something that popped up.. I was skeptical because I am not a vegan, and vegan recipes have frequently left me disappointed, bored… I am having to eat gluten-free but I have such low expectations because nothing, to me, is as good as some combination of butter, sugar, and *white flour.*

But HECK, oh my goodness, this was just.. delicious. It’s soft, moist, flavorful, baked perfectly all the way through, nicely spicy, perfect, light sweetness. I swear I am going to make this every week. It’s so easy, so simple, and so frickin’ good.

Thank you for making me hopeful about my gluten-free life and showing me that veganism must not be as dreary as I make it up to be in my head. This bread was a big deal for me. Bravo.

KIMBERLEY

Made this a few times now and it’s very easy. Definitely one of my favourites and will be making many more. Delish!

Linda Stevens

Try banana flour! I bought it at Whole Foods. Also, check out videos on how to make your own banana flour. (Use only organic bananas).

anthony maglito

I’ve made this recipe a bunch of times now and it’s fantastic. I used white rice flour and it was fine except once I tried brown rice flour and it turned out too crumbly. I also started cutting the (olive) oil in half because of indigestion and I didn’t notice any change to the taste. I also cut the (sugar) syrup in half, which will make it unbearably unsweet for some but I still liked it. You can, of course, add some stevia to it. I tried subbing out the spices and adding frozen blueberries and it was edible but kinda wet. Maybe dried fruit would work better? Oh I also tried adding cocoa powder which was alright. But then, I LOVE COCOA. 🙂 The worst was when I put too much baking soda and it ended up with a metallic taste. Better to err on the side of vinegar!

Emily Hale

This is a great, easy, delicious recipe and better yet all the ingredients were in my pantry! I am sensitive to a lot of different foods so this recipe was perfect and so delicious!

Jo

My daughter has decided she loves this and wants this for her birthday cake this weekend! Can this be scaled up to a larger round cake? Or two flatter round ones I can layer with some filling? If so what baking time changes would I make? Would this quantity work in a standard round tin? Thank you!

Sara lee

This is the most amazing recipe. I used 3 tbsp of honey instead. Super tasty and the texture is really nice too 🙂

Belinda

Delicious and perfect texture. It’s such a treat to have baked goods that are egg free, especially pumpkin.. Thank you so much!

Nicole

Your comment is awaiting moderation.
Made this with some variations, but yummy! Did use my own ground buckwheat flour. Also added pepitas and dried cranberries soaked in OJ. I like texture in my bread. Made them into individual muffins. They are delish, but may try with bananas like another commenter mentioned since I have so many of them. Don’t feel any guilt gobbling these down with all the good-for-you ingredients in them. Thank you for the recipe.

Marcella

Megan, I love this recipe! Thank you!

Chanelle

Love this recipe, made it many times, usually in a muffin tin.

Re the nutritional value-what is the serving size? I’d like to calculate the calories per gram.

Brenda Santora

I am getting all my ingredients together to make this bread tomorrow. We had it all last winter and it is the healthiest, most delicious snack. Very easy to digest and love that it is vegan. Just waiting for the bananas to ripen!

Nicole Meyer

This has been a fall favorite and a staple in our house for years! My kids adore this bread and always help me mix up a double batch! AMAZING!! And we are gluten sensitive family and have no issues with the buckwheat in this recipe. I like changing up the flours we use and this is by far our favorite buckwheat recipe.

Stephanie

Hi! This is a really great recipe. The texture is amazing, better than any other gf and vegan loaf I’ve made. I had one question though, I’m sensitive to the teste of baking soda and can really taste it in this (it is me, not you!). Is there a sub I could make? I’m not sure what would happen if I used baking powder? Any suggestion would be amazing, thanks so much!

    Stephanie

    Hi again! I’ve now made this 3 times and think I’ve landed on the perfect loaf (for me). The first time I made as written, but found I was sensitive to the baking soda. The second time I just used baking powder, but it was really dense and tasted like vinegar. Today I made it with 1/2 tsp of baking soda and 1.5 tsp of baking powder, and reduced the vinegar to 1.5 tsp. It rose perfectly, the crumb was great and the flavour amazing! Half the loaf has already disappeared. 🙂 Thanks again for a great recipe!

Lisa G

Wondering if coconut flour is a good substitute for the buckwheat & does buckwheat change the flavor with these? Looks yummy! My 1yr gr daughter is allergic to dairy, wheat, soy, & some others so trying to find some muffin & other baked goods recipes for her! Thanks!

Maggie

I made this bread today. I put crushed pecans on top. It is delicious!!

Julie

Thanks for this recipe. I doubled it and made muffins (12 large ones with the doubling). Boyfriend and roommate approved!

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