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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.
Table of Contents
- Recipe Benefits
- Ingredients for Oil-Free Vegan Buckwheat Pumpkin Bread
- How to Make Oil-Free Vegan Buckwheat Pumpkin Bread
- Step One: Preheat Oven & Prepare Baking Pan
- Step Two: Whisk the Wet Ingredients
- Step Three: Stir in the Dry Ingredients
- Step Four: Spread in Prepared Pan
- Step Five: Bake the Bread
- Step Six: Cool the Bread
- Storage
- Taste & Texture of the Bread
- Can I Use Something Other Than Buckwheat Flour?
- How Do I Make my Own Pumpkin Pie Spice Blend?
- Related Recipes:
- Oil-Free Vegan Buckwheat Pumpkin Bread (GF) Recipe
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
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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
The ingredients for the bread are minimal and easily acquired. Here is what you will need:
- Canned unsweetened pumpkin puree
- Coconut sugar (I have options in the recipe card)
- Vanilla extract
- Buckwheat flour
- Flaxseed meal
- Pumpkin pie spice (or a mix of your favorite sweet spices; see my notes in the recipe card)
- Baking soda
- Salt
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.
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.
Step Four: Spread in Prepared Pan
Scrape and spread the batter into the prepared pan, smoothing the top.
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.
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.
Step Six: Cool the Bread
Cool the bread in the loaf pan for 10 minutes before removing and cooling completely on a cooling rack.
Cool the bread completely before slicing it.
Storage
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.
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:
Oil-Free Vegan Buckwheat Pumpkin Bread (GF)
Ingredients
- 1 1/2 cups canned pumpkin puree, 1 15-oz can
- 1/2 cup water , or nondairy milk (e.g., oat milk, soy milk, almond milk)
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/3 cup flaxseed meal
- 1 3/4 cups buckwheat flour
- 2 1/2 teaspoons pumpkin pie spice, see notes for options
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: pepitas, (green pumpkin seeds)
Instructions
- Preheat the oven to 350F (180C). Spray a 9×5-inch (22.5×12.5 cm) loaf pan with nonstick cooking spray (if you need complete absence of oil, use a parchment paper liner instead).
- In.a large bowl, whisk the pumpkin puree, water, coconut sugar and vanilla until blended.
- Add the buckwheat flour, flaxseed meal, pumpkin pie spice, baking soda and salt to the bowl; stir until completely blended and smooth.
- Spread batter evenly in prepared pan, smoothing the top. Sprinkle top with pepitas, if using, gently pressing into surface of batter.
- 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.
- Cool the bread in the pan for 10 minutes before removing to a cooling rack. Cool completely before slicing.
Hi, do you think I could swap the flax for physillium husk? Thanks!
Hi Nichola, I have not tried it, but I think that could work. I suggest subbing the flax meal with 3 tablespoons of whole psyllium husks (or 3 teaspoons psyllium powder). That’s 15 grams psyllium for either option. I would love to know how it goes if you give it a try!
Hi there! I love this loaf cake. The buckwheat blends really well with the pumpkin. My question is if you think it’s possible to make a gingerbread version. Would it be as simple as swapping the pumpkin puree for molasses and adding ginger spice?
Hi Kristina! Im so glad that you like the bread! Yes, I think that making this into a gingerbread is a brilliant idea. I suggest replacing the coconut sugar with dark molasses (not blackstrap molasses–it is too bitter). You could continue to use the pumpkin (it adds moisture, texture, and structure to the bread)–the bread will not taste like pumpkin with the strong flavors of molasses and spices. Or you could use an equal amount of unsweetened applesauce (or mashed, very ripe banana. You might get a very light flavor of banana peaking through, but not much). I would go full tilt with the spices (huge gingerbread fan here :)). So, perhaps a combination of 2 to 3 teaspoons ground ginger, a teaspoon of ground cinnamon, and 1/8 to 1/4 teaspoon ground cloves. You could also use a little bit of ground cardamom, nutmeg or allspice.I would love to know how it goes! I am craving gingerbread just thinking about it, so I may need to experiment, too!
This is a perfect bread, not too sweet, really filling. It is great for breakfast or as a sweet treat.
Could I swap out the sugar with honey?
I also don’t have a loaf pan and bake my doughy breads in a cast iron skillet. Is it possible to do the same with this receipe and if so, same temp and cook time?
Hi Natalia,
Yes, honey should work fine. I suggest reducing the water by 2 or 3 tablespoons to make up for the extra liquid. Yes, this should bake well in a cast iron skillet. I would do same temperature. The time will depend on the size of the skillet (and, hence, how deep the batter is. An 8- or 9-inch skillet will fill more of the pan, a 10-inch will not be as high since the batter will cover more area. All sizes will be more shallow than a loaf pan, so overall baking time will be shorter no matter the size of the skillet. Perhaps cut down the time by 20-25 minutes, then check for doneness.
Great, thanks! I’ll let you know how it turns out. I’m looking forward to it.
Could I leave the sugar out if I want a more savory pumpkin bread? If not, Any suggestions for a sugar replacement?
Hi Laurie,
Yes, you can definitely leave out the sugar if you want a savory bread. You could even amp up the savory by adding spices such as cumin or curry powder, or perhaps adding fresh or dried herbs. As for a sugar substitute–anther reader recently mentioned pureeing some raisins in another of my breads. That could be an option as well!
Oh, the fresh herbs, spices and raisins with pumpkin sounds delicious! I’ll let you know how it turns out.Thank you for the suggestions.
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!
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 🙂
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!
That is simply wonderful , Mel! Ooh, I love vegan cream cheese on slightly sweet bread, sounds perfect!