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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!
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.
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!
Jenn try quinoa flour. I just did and it worked fine.
If you can tolerate brown rice flour, id go for that- i used to bake with it until I went grain free, all my baking were delicious using brown rice flour…
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!
Mm this pumpkin bread looks amazing! Thanks for the recipe inspiration:)
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!!
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 😉
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
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!
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!
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.
I was going to ask the same thing about the strong flavor of buckwheat. Even though I like it (and make my own cereal with toasted buckwheat), I have made gluten free breads with buckwheat flour and just did not like the taste. Another commenter made the recipe with chickpea flour…I wonder if using half chickpea and half buckwheat flours would be a good compromise? Has anyone tried that?
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.