Buckwheat Pumpkin Bread is a gluten-free quick bread that you can stir together in 1 bowl! It’s naturally sweetened with maple syrup, and has a tender texture you’ll love.
Why You’ll Love It
It’s simple. Many gluten-free recipes call for more than 1 type of flour, but buckwheat flour is all you need for this gluten-free pumpkin bread. Despite its name, buckwheat is not related to wheat, and is a fruit seed that we use like a grain. (Similar to amaranth and quinoa!)
It’s delicious. Loaded with pumpkin pie spice and sweetened with maple syrup, this recipe has the flavor you’d expect when buying a slice of pumpkin bread from a coffee shop.
It’s dairy-free. This recipe uses coconut oil instead of butter, but feel free to use any other mild flavored oil that you prefer. If you don’t love the flavor of coconut, use a refined coconut oil (it will say expeller pressed on the label) to avoid adding any coconut taste to the recipe.
Ingredients You’ll Need
What’s in buckwheat pumpkin bread?
- Buckwheat flour
- Pumpkin puree
- Maple syrup
- Pumpkin spice
- Coconut oil
If you don’t keep a jar of pumpkin pie spice in your pantry, you can replace it in this recipe with 1 tablespoon of cinnamon, a 1/2 teaspoon of ginger, a 1/4 teaspoon of ground cloves, and a pinch of nutmeg.
If you need an egg-free recipe, try using a store-bought egg replacer like Bob’s Red Mill brand, rather than a flax egg which might make the middle of this bread too gummy in texture.
How to Make Buckwheat Pumpkin Bread
1. Mix the dry ingredients.
Preheat the oven to 350ºF. In a large mixing bowl, combine the buckwheat flour, baking powder, pumpkin pie spice, and salt. Use a whisk to mix well, breaking up any clumps as you stir.
2. Mix the wet ingredients.
To the same large bowl, add in the eggs, maple syrup, melted coconut oil, and pumpkin puree. Whisk again, until the batter looks smooth.
Lightly grease a loaf pan with cooking spray and press a piece of parchment paper into the bottom of the pan. This will help the pumpkin bread release easily later.
Pour the batter into the lined loaf pan, then smooth the top. Sprinkle a few chocolate chips on top, or some chopped pecans or walnuts, if you like.
Bake at 350ºF for 1 hour, or until the top cracks in the center the loaf rises. It should look totally dry on top when you remove it from the oven, and a toothpick should come out clean when inserted in the center of the loaf.
Let the buckwheat pumpkin bread cool in the pan for at least 1 hour, then it’s ready to slice and serve.
Leftovers can be stored in an airtight container in the fridge for up to 1 week. The top of the bread will develop a sticky texture if you leave it at room temperature for more than 2 hours, so keep that in mind. The bread is still delicious either way.
Common Questions & Substitutions
Can I use a different sweetener? You can replace the maple syrup with coconut sugar, if you like, but the overall flavor will be less sweet and the texture may turn out slightly more mushy. You can also swap honey for the maple syrup, but the honey flavor will be stronger in that case.
Can I use a different flour? You can’t use almond flour or coconut flour in this recipe, but if you need an oat flour recipe, be sure to check out my oat flour pumpkin bread, which is already tested for you. If you want to try using all purpose flour (which isn’t gluten-free) you can try swapping that 1:1 in this recipe. It tends to be very similar to buckwheat flour, with a more mild flavor.
Need a vegan recipe? Try my original vegan buckwheat pumpkin bread. (It’s not nearly as sweet as this version, but people still enjoy it!)
How long does this bread last? Because it’s very moist, this gluten-free pumpkin bread should be kept in the refrigerator for the longest shelf life. It should keep well for 5 to 7 days, if you don’t eat it all before then.
Buckwheat Pumpkin Bread
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.
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.
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.
Calories: 128kcal, Carbohydrates: 20g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 35mg, Sodium: 88mg, Potassium: 178mg, Fiber: 1g, Sugar: 13g, Vitamin A: 1837IU, Vitamin C: 1mg, Calcium: 58mg, Iron: 1mg
If you try this buckwheat pumpkin bread recipe, please leave a comment and star rating below letting me know how you like it.