Buckwheat Pumpkin Bread is naturally gluten-free, and it tastes like it came from a coffee shop! This one-bowl recipe can be stirred together quickly, without using any complicated gluten-free flour blends.
3tablespoonschocolate chips or chopped walnuts(optional topping)
Instructions
Preheat the oven to 350ºF. In a large bowl, combine the buckwheat flour, baking powder, pumpkin pie spice, and salt. Use a whisk to stir well, breaking up any clumps as you stir.
Add in the pumpkin puree, eggs, maple syrup, and coconut oil, then whisk again until the batter looks smooth.
Lightly coat a 9-inch by 5-inch loaf pan with cooking spray, then press a piece of parchment paper into the bottom of the pan. (The oil will hold the parchment paper in place.) Pour the batter into the pan and smooth the top with a spatula. Sprinkle a few chocolate chips or chopped walnuts on top, if you'd like to.
Bake the loaf at 350ºF for about 60 minutes, or until the loaf rises and cracks in the center. A toothpick should come out clean when inserted into the center of the loaf. Let the bread cool for at least 1 hour before slicing into it, then store it in the fridge for the best shelf life. The pumpkin bread should keep well in an airtight container in the fridge for up to 1 week, or you can freeze individual slices for up to 3 months.
Notes
Nutrition information is for 1 of 16 slices, without an optional topping. This information is automatically calculated, and is just an estimate, not a guarantee.I tested this recipe with light-colored buckwheat flour (Anthony's brand), which is made from buckwheat that has been hulled. This results in a more mild flavor! If you can only find buckwheat flour that is grey in color, it might have a stronger buckwheat flavor.