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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!
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 🙂
Do you have any idea about numbers of servings or calories in this? Looks amazing!!!
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!!!
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!
Thanks for this healthy recipe! I just made it this morning and it was really easy and came out nice and moist. I added chocolate chips! 🙂
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!
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!
Just made this and it smells AMAZING in my apartment now! 🙂 Waiting for it to cool is going to be a struggle 😉
This looks so good! Thanks for posting. I look forward to all things pumpkin in the Fall.
* 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:)
You can generally find parchment paper at dollar stores like Dollar Tree and others, for a dollar.