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
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.
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.
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!
Thursday 2nd of March 2023
That is simply wonderful , Mel! Ooh, I love vegan cream cheese on slightly sweet bread, sounds perfect!