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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 have a ton of fresh apricots. Do you think a mash or puree of these would work instead of the pumpkin puree?
That sounds delicious, so I hope so! Please report back if you try it.
I subbed 100g banana mash and 145g apricot mash. I added 20 g of arrowroot powder, 1 tablespoon psyllium husk and omitted the water. A few tablespoons of chopped pumpkin seeds and a few tablespoonfuls of raisins. It was still barely warm when I sliced into it and it was pure mana! The apricot was a little chunky so it looked marbled. Next batch, I’ll use apricot mash only.
It’s a winner for me.
I have literally been making this bread for about a decade and it never disappoints. When I want it to be more low sugar, I sub in a 1/2 cup alluose powder for the maple syrup. I also always add in a pinch of sea salt and use ghee in lieu of coconut oil for a richer flavor.
Thank you for your wonderful contribution to healthy baking.
Could I omit the oil completely or use coconut milk instead?
This is my favorite recipe! I did change it some, though. I cannot compare yours with mine, because since I have been learning how to bake all over again (gluten free), I have had few successful breads, and I thought yours needed a flax egg. It turned out so good the first time I made this, I never tried your recipe!
So, I made the egg with the 1/4 cup water (in the recipe) and one tbsp. ground flax and let it sit 15 minutes.
The pumpkin was replaced by banana, The maple syrup reduced by 3 tbsp., at the most.
Then, the best part is adding 1/2 cup walnuts, 1/2 cup goji berries and 1/2 cup cranberries (sweetened with fruit juice) when adding the vinegar mixture. SO GOOD! Thank you so much for this recipe!
I love this super easy, nutritious recipe. I make it almost every month! I usually use sweet potato instead of pumpkin and the loaf is moist and flavourful. Thank you!