buckwheat pumkin bread recipe vegan Buckwheat Pumpkin Bread Recipe Vegan and Delicious

Fall is the perfect time to cozy up with warm, comforting baked goods, and nothing says autumn quite like pumpkin bread. But if you’re vegan or looking for a healthier alternative, this buckwheat pumpkin bread recipe is exactly what you need.

Packed with wholesome ingredients like nutty buckwheat flour and rich pumpkin puree, this bread offers a moist, flavorful slice of seasonal bliss without any animal products. It’s naturally sweetened, easy to make, and perfect for breakfast, snacks, or even dessert.

Whether you’re a seasoned baker or just trying out vegan baking for the first time, this recipe is straightforward and forgiving. The combination of warm spices and hearty buckwheat makes it a fantastic choice for anyone wanting to enjoy a nutritious treat that’s both gluten-free friendly and utterly delicious.

Read on to learn how to make this delightful loaf that will quickly become your new fall favorite!

Why You’ll Love This Recipe

This buckwheat pumpkin bread recipe is a game-changer for several reasons. First, it uses buckwheat flour, a naturally gluten-free and protein-rich flour that adds a unique, earthy flavor to the bread.

Unlike traditional wheat, buckwheat offers a denser, more nutritious base, perfect for vegan baking.

Second, the pumpkin puree keeps the bread moist and tender without needing eggs or dairy. Combined with warming spices like cinnamon, nutmeg, and cloves, it tastes like a slice of fall in every bite.

Plus, the recipe uses natural sweeteners, making it a healthier alternative to most pumpkin breads loaded with refined sugar.

Lastly, this bread is versatile and easy to customize with nuts, seeds, or dried fruit to suit your taste. It also stores well and freezes beautifully, so you can enjoy it throughout the season with minimal effort.

Ingredients

• 1 ½ cups buckwheat flour
• ½ cup oat flour (or gluten-free all-purpose flour)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 cup pumpkin puree (canned or fresh)
• ⅓ cup maple syrup (or agave syrup)
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract
• ½ cup unsweetened almond milk (or other plant milk)
• 1 tablespoon apple cider vinegar
• Optional: ½ cup chopped walnuts or pecans
• Optional: ¼ cup raisins or dried cranberries

Equipment

• Mixing bowls (one large, one medium)
• Whisk or fork for mixing wet ingredients
• Sifter or fine mesh sieve for dry ingredients
• Loaf pan (8×4 inches recommended)
• Parchment paper or non-stick spray
• Measuring cups and spoons
• Spatula or wooden spoon
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease your loaf pan with coconut oil or line it with parchment paper for easy removal.
2. Mix the dry ingredients. In a large bowl, sift together the buckwheat flour, oat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
3. Combine the wet ingredients. In a separate medium bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, vanilla extract, almond milk, and apple cider vinegar until smooth and well combined.
4. Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula, stirring just until combined. Be careful not to overmix, or the bread could become dense.
5. If using nuts or dried fruit, fold them in now. These add texture and bursts of flavor.
6. Pour the batter into the prepared loaf pan. Smooth the top with the spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
8. Remove from the oven and let the bread cool in the pan for 15 minutes. Then transfer it to a cooling rack to cool completely before slicing.

Tips & Variations

“For an extra moist loaf, try adding 2 tablespoons of unsweetened applesauce or mashed banana in place of some of the pumpkin puree.”

• Make it gluten-free: Ensure your oat flour is certified gluten-free if necessary.
• Add spices: Feel free to increase cinnamon or add a pinch of ground ginger for more warmth.
• Sweetener swaps: Use coconut sugar or date syrup instead of maple syrup for different flavor notes.
• Nut-free option: Skip the nuts and add pumpkin seeds or sunflower seeds for crunch.
• Storage: Store the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• Freezing: Slice and freeze portions for up to 3 months. Thaw before serving or toast straight from the freezer.

Nutrition Facts

Serving Suggestions

This buckwheat pumpkin bread is delicious served warm with a smear of vegan butter or nut butter. It pairs wonderfully with a hot cup of chai tea, coffee, or your favorite plant-based milk latte.

For an elevated breakfast, top a slice with smashed avocado and a sprinkle of hemp seeds or enjoy it alongside a bowl of creamy dairy-free yogurt and fresh fruit.

For a cozy dessert, serve slices with a drizzle of maple syrup or vegan cream cheese frosting. You can also toast leftover slices and use them as a base for a sweet sandwich with almond butter and sliced bananas.

Conclusion

This vegan buckwheat pumpkin bread recipe is a versatile, wholesome treat that brings all the magic of fall into your kitchen. Its simple ingredients and easy preparation make it accessible for bakers of all skill levels, while the unique combination of buckwheat flour and pumpkin ensures a moist, flavorful loaf with a nutritional boost.

Whether you enjoy it as a comforting breakfast, an afternoon snack, or a sweet dessert, this bread fits seamlessly into your plant-based lifestyle.

Don’t forget to experiment with the variations and share this recipe with friends and family who appreciate delicious, mindful baking. For more fantastic vegan and wholesome recipes, check out our Lemon Ricotta Pasta With Arugula Recipe, or if you’re in the mood for something sweet, try our Lemon Straws Recipe.

For hearty, comforting meals, explore the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

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