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.
This unique pumpkin bread is all of the following:
- Vegan (egg-free, dairy-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.
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
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
Step Two: Whisk the Wet Ingredients
Step Three: Stir in the Dry Ingredients
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 completely before slicing it.
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.