Buckwheat Pumpkin Bread (Vegan, Gluten-Free & Oil-Free)

Buckwheat pumpkin bread is a moist, gently sweet loaf made in one bowl with pumpkin puree, flaxseed meal and warm spices. It is vegan, gluten-free and oil-free when you line the pan with parchment, and makes a lovely breakfast slice or afternoon snack.

Introduction

A slice of pumpkin bread should taste of pumpkin and spice, with enough substance to carry you through the morning. I love how buckwheat flour makes this loaf feel hearty without weighing it down. Its mild, nutty flavor works especially well with the pumpkin.

The pumpkin keeps the crumb moist, and ground flaxseed helps hold the bread together without eggs. There is no oil in the mixture; if you line the pan with parchment instead of using cooking spray, the whole loaf is oil-free. Everything comes together in one bowl, too.

The finished bread is gently sweet rather than dessert-sweet, so it is just as welcome with breakfast as it is with a cup of tea. Give it time to cool completely before slicing; the crumb firms as it cools and cuts much more neatly.

Why You’ll Love This Recipe

• A loaf for several dietary needs.Vegan (egg-free and dairy-free), gluten-free and oil-free (if you line pan with a parchment paper). Choose certified gluten-free buckwheat flour and other ingredients as needed for your kitchen.
• One-bowl preparation.Whisk the pumpkin mixture, stir in the dry ingredients, and spread the batter in the pan.
• Moist and satisfying.Pumpkin and flaxseed meal give the loaf a tender, substantial crumb without added oil.
• Just sweet enough.Warm spices and coconut sugar make it equally good for breakfast, a snack or a plain dessert.
• Freezer-friendly.Keep slices on hand for mornings when baking is the last thing on your mind.

Ingredients for Buckwheat Pumpkin Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Canned pumpkin puree:Use plain, unsweetened pumpkin, not pumpkin pie filling. It supplies moisture and pumpkin flavor.
• Water or nondairy milk:Loosens the pumpkin mixture. The recipe works with either; use a nondairy milk that suits your dietary needs.
• Coconut sugar:Adds moderate sweetness. Brown sugar or natural cane sugar also works.
• Vanilla extract:Rounds out the spice and pumpkin flavors.
• Flaxseed meal:Helps bind the egg-free loaf and contributes to its moist crumb. Use ground flaxseed rather than whole seeds.
• Buckwheat flour:Gives the bread its gently nutty flavor and hearty texture. Buckwheat is naturally gluten-free, but check the package for gluten cross-contact if necessary.
• Pumpkin pie spice:Brings the familiar cinnamon-forward warmth; the kitchen-made blend is in the recipe notes.
• Baking soda:Leavens the loaf.
• Salt:Balances the sweetness and spices.
• Optional pepitas:Green pumpkin seeds add color and a little crunch on top.

How to Make Buckwheat Pumpkin Bread

Note that the complete instructions are also in the recipe card below.

1. Prepare the pan.Heat the oven to 350°F (180°C). Line a 9×5-inch (22.5×12.5 cm) loaf pan with parchment for an oil-free loaf, or coat it with nonstick cooking spray.

1. Whisk the pumpkin mixture.In a large bowl, whisk the pumpkin puree, water or nondairy milk, coconut sugar and vanilla until blended.

1. Add the dry ingredients.Stir in the buckwheat flour, flaxseed meal, pumpkin pie spice, baking soda and salt until the batter is completely blended and smooth.

1. Fill the pan.Spread the batter evenly in the prepared pan and smooth the top. Sprinkle with pepitas, if using, and gently press them into the surface.

1. Bake.Bake for 42 to 46 minutes, until the loaf has risen, the surface looks dry and a toothpick inserted near the center comes out with only a few moist crumbs.

1. Cool and slice.Let the bread cool in the pan for 10 minutes. Transfer it to a rack and cool completely before slicing.

Taste and Texture

Expect a moist, firm crumb with the gentle nuttiness of buckwheat and the warmth of pumpkin pie spice. The sweetness is restrained enough for breakfast, while the pumpkin and flaxseed keep each slice pleasingly tender. A scattering of pepitas adds a crisp contrast to the soft loaf.

Storage

Cool the bread completely before storing it in an airtight container.

• Cool room temperature:Store for up to 2 days.
• Refrigerator:Store in the fridge for up to 1 week.
• Freezer:Freeze for up to 6 months. Thaw before serving.

Serving Suggestions

Serve a slice plain, or addvegan cream cheese, vegan butter,date caramel, or jam, if you like. It is also good alongside coffee or tea.

Tips for Success

• Measure the puree for the recipe; do not assume every can holds the listed cup amount.

• Line the pan with parchment rather than using nonstick cooking spray.

• Look for a risen loaf with a dry-looking surface and a toothpick that comes out with just a few moist crumbs.

• Rest the loaf in its pan for 10 minutes, then cool it completely on a rack before slicing.

Ingredient Substitutions

• Replace coconut sugar with an equal amount of brown sugar or natural cane sugar.

• Use water or nondairy milk as listed in the recipe. Choose a certified gluten-free milk if needed.

• If gluten-free bread is not required, white whole wheat or spelt flour can replace the buckwheat flour. Both contain gluten and change the loaf’s flavor.

• Use the cinnamon, ginger, nutmeg, cloves and allspice blend in the recipe notes.

• I have not tested a psyllium replacement. In a reader reply, I suggested 3 tablespoons whole psyllium husks or 3 teaspoons psyllium powder (15 g either way), but the resulting loaf is unverified.

Frequently Asked Questions

Buckwheat is naturally gluten-free. Use buckwheat flour and other ingredients that are certified gluten-free when cross-contact is a concern. White whole wheat and spelt substitutions contain gluten.

Use plain, unsweetened pumpkin puree. Pumpkin pie filling is sweetened and spiced, so it would change the recipe.

Yes. The batter contains no added oil. Line the loaf pan with parchment instead of using nonstick cooking spray for a fully oil-free preparation.

I have told readers that maple syrup or honey should work, but neither appears in the tested recipe card. Liquid sweeteners add moisture; in a separate reply about honey, I suggested reducing the water by 2 to 3 tablespoons. Honey would make the loaf nonvegan.

I suggested a cast-iron skillet to a reader at the same 350°F temperature. A shallower batter layer should bake faster, and the time depends on the skillet size. Begin checking well before the loaf-pan time; this is guidance, not a separately tested bake time.

No, this recipe needs to be made with buckwheat flour. If you have a high speed blender, you can grind raw buckwheat groats into a fine flour, for use in the recipe, in about a minute.