Skip to Content

Oil-Free Vegan Buckwheat Pumpkin Bread (GF)

My oil-free vegan buckwheat pumpkin bread is gluten-free, simple to make, and tastes like fall. Enjoy ia slice for breakfast, a snack, or as a lightly sweet dessert.

sliced pumpkin buckwheat bread on a cutting board

Recipe Benefits

This unique pumpkin bread is all of the following:

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Oil-free
  • Super easy to make
  • Made in one bowl
  • High fiber
pumpkin buckwheat flour bread in a silver baking tin

Ingredients for Oil-Free Vegan Buckwheat Pumpkin Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

ingredients for pumpkin buckwheat bread in glass bowls

The ingredients for the bread are minimal and easily acquired. Here is what you will need:

You will also need a small amount of (regular tap) water.

How to Make Oil-Free Vegan Buckwheat Pumpkin Bread

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

Step One: Preheat Oven & Prepare Baking Pan

Preheat the oven to 350F (180C). Spray a 9×5-inch loaf pan with nonstick baking spray. If you want or need the bread to be free of all traces of oil, line the loaf with parchment paper instead.

Step Two: Whisk the Wet Ingredients

In a large bowl, whisk the pumpkin puree, water, coconut sugar and vanilla extract until blended.

pumpkin puree in a glass mixing bowl, with a wire whisk

Step Three: Stir in the Dry Ingredients

Add the buckwheat flour, flaxseed meal, pumpkin pie spice, baking soda and salt to the bowl. Stir until completely blended.

two photo collage showing the mixing of pumpkin bread batter

Step Four: Spread in Prepared Pan

Scrape and spread the batter into the prepared pan, smoothing the top.

buckwheat bread batter spread into prepared metal baking pan

I added some pepitas (green pumpkin seeds) to the top of the bread, for a bit of color and crunch. They are completely optional. You could also add the nuts or seeds of your choice.

unbaked pumpkin bread with pepitas sprinkled on top.

Step Five: Bake the Bread

Bake the bread in the preheated oven for 42 to 46 minutes until risen, the surface appears dry, and a toothpick inserted near the center of the loaf comes out with only a few moist crumbs attached.

baked pumpkin bread on a golden cooling rack

Step Six: Cool the Bread

Cool the bread in the loaf pan for 10 minutes before removing and cooling completely on a cooling rack.

pepita-topped bread, taken out of the baking pan, and placed to cool on a wire cooling rack

Cool the bread completely before slicing it.

sliced pumpkin buckwheat bread on a wooden cutting board

FAQ

How Should the Bread Be Stored?

Store the cooled buckwheat pumpkin bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

What is the Taste & Texture of the Bread?

This is a moist, yet firm, loaf of pumpkin bread that is mildly sweet and fragrant with sweet spices. The buckwheat adds a subtly, nutty flavor, similar to whole wheat flour.

You will not miss the oil. The generous amount of pumpkin, plus the natural oils from the flaxseed meal, make for a perfectly moist loaf.

Can I Use Something Other Than Buckwheat Flour?

If you do not need this to be gluten-free, you can use white whole wheat flour or spelt flour.

Alternatively, check out my Vegan Grain-Free Pumpkin Bread, made with a combination of chickpea flour and almond flour. It is also oil-free and gluten-free, as well as grain-free. Or type “pumpkin bread” into the search function (I have many more pumpkin bread options).

How Do I Make my Own Pumpkin Pie Spice Blend?

In place of the 2 and 1/2 teaspoons of ready-made pumpkin pie spice called for in this recipe, you can use the following combination of spices: 1 and 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, and 1/8 teaspoon each of nutmeg, cloves and allspice.

You can vary the spices according to what you prefer and what you have on hand.

Happy Baking!

Related Recipes:

sliced pumpkin buckwheat bread on a cutting board

Oil-Free Vegan Buckwheat Pumpkin Bread (GF)

Yield: 1 loaf (14 slices)
Prep Time: 5 minutes
Cook Time: 46 minutes
Total Time: 51 minutes

My oil-free vegan buckwheat pumpkin bread is gluten-free, simple to make, and tastes like fall. Enjoy ia slice for breakfast, a snack, or as a lightly sweet dessert.

Ingredients

  • 1 and 1/2 cups canned pumpkin puree (1 15-oz can)
  • 1/2 cup (118 mL) water or nondairy milk
  • 1/2 cup (96 g) coconut sugar
  • 1 teaspoon (5 mL) vanilla extract
  • 1/3 cup (35 g) flaxseed meal
  • 1 and 3/4 cups (210 g) buckwheat flour
  • 2 and 1/2 teaspoons pumpkin pie spice (see notes for options)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional: pepitas (green pumpkin seeds)

Instructions

  1. Preheat the oven to 350F (180C). Spray a 9x5-inch (22.5x12.5 cm) loaf pan with nonstick cooking spray (if you need complete absence of oil, use a parchment paper liner instead).
  2. In.a large bowl, whisk the pumpkin puree, water, coconut sugar and vanilla until blended.
  3. Add the buckwheat flour, flaxseed meal, pumpkin pie spice, baking soda and salt to the bowl; stir until completely blended and smooth.
  4. Spread batter evenly in prepared pan, smoothing the top. Sprinkle top with pepitas, if using, gently pressing into surface of batter.
  5. Bake in the preheated oven for 42 to 46 minutes until risen, the surface of the bread appears dry, and a toothpick inserted near the center comes out with only a few moist crumbs attached.
  6. Cool the bread in the pan for 10 minutes before removing to a cooling rack. Cool completely before slicing.

Notes

Storage: Store the cooled pumpkin bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

Sugar Options: An equal amount of brown sugar or natural cane sugar can be used in place of the coconut sugar.

Pumpkin Pie Spice Blend Option: In place of the 2 and 1/2 teaspoons of ready-made pumpkin pie spice called for in this recipe, you can use the following combination of spices: 1 and 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, and 1/8 teaspoon each of nutmeg, cloves and allspice. You can vary the spices according to what you prefer and what you have on hand.

Nutrition Information
Yield 14 Serving Size 1
Amount Per Serving Calories 102Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 169mgCarbohydrates 21gFiber 3gSugar 8gProtein 3g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sarah

Sunday 21st of January 2024

Hi Camilla! Can't wait to try this one. Could I sub honey or maple syrup for the coconut sugar as well? Going to make this for my toddler who has a coconut allergy. Thanks so much!

Camilla

Tuesday 23rd of January 2024

Hi Sarah! Absolutely, either will work like a charm. Molasses is totally yum as a sub jere, too. I love that you ar making this for your toddler :)

Mel

Tuesday 21st of February 2023

This was a delightful way to use off pumpkin puree. I added some of the pumpkin seeds to the batter after coarsely grinding them in the blender.

It was yummy with vegan cheese or vegan butter. Yum!

Camilla

Thursday 2nd of March 2023

That is simply wonderful , Mel! Ooh, I love vegan cream cheese on slightly sweet bread, sounds perfect!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe