Buckwheat Pumpkin Bread
Pumpkin Buckwheat Bread
This bread recipe is vegan and gluten free, and very easy to make! Serve warm with butter for breakfast or an afternoon snack. Delicious for autumn days.
Ingredients
- 1 cup buckwheat flour
- 1 cup pumpkin puree
- 1 tbsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves *
- 1/4 cup coconut oil melted
- 6 tbsp maple syrup
- 1 tsp vanilla
- 1/4 cup water
- 1 tsp baking soda
- 1 tbsp apple cider vinegar
Instructions
- Preheat your oven to 350F and line a standard loaf pan with parchment paper. (Not to be confused with wax paper!)
- In a medium mixing bowl, whisk together the buckwheat flour, cinnamon, ginger, cloves and baking soda. Then stir in the pumpkin puree, melted coconut oil, maple syrup, vanilla and water. Finally, add in the apple cider vinegar, which will help the loaf rise when it reacts with the baking soda.
- Transfer the batter to the lined loaf pan, and smooth the top with a spatula. Bake at 350F for 50-60 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool completely before slicing and serving.
Notes
- *You can also use 1 tbsp of cinnamon and 1/2 tsp of pumpkin pie spice if you don't have clove and ginger.
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