Buckwheat Pumpkin Bread (Gluten-free!) – Detoxinista
Buckwheat Pumpkin Bread is a gluten-free fast bread that you could stir collectively in 1 bowl! It’s naturally sweetened with maple syrup, and has a young texture you’ll love.
Why You’ll Love It
It’s easy. Many gluten-free recipes name for greater than 1 sort of flour, however buckwheat flour is all you want for this gluten-free pumpkin bread. Regardless of its identify, buckwheat just isn’t associated to wheat, and is a fruit seed that we use like a grain. (Much like amaranth and quinoa!)
It’s scrumptious. Loaded with pumpkin pie spice and sweetened with maple syrup, this recipe has the flavour you’d count on when shopping for a slice of pumpkin bread from a espresso store.
It’s dairy-free. This recipe makes use of coconut oil as a substitute of butter, however be at liberty to make use of another delicate flavored oil that you simply choose. Should you don’t love the flavour of coconut, use a refined coconut oil (it’s going to say expeller pressed on the label) to keep away from including any coconut style to the recipe.
Substances You’ll Want
What’s in buckwheat pumpkin bread?
- Buckwheat flour
- Pumpkin puree
- Maple syrup
- Pumpkin spice
- Coconut oil
Should you don’t maintain a jar of pumpkin pie spice in your pantry, you may exchange it on this recipe with 1 tablespoon of cinnamon, a 1/2 teaspoon of ginger, a 1/4 teaspoon of floor cloves, and a pinch of nutmeg.
Should you want an egg-free recipe, attempt utilizing a store-bought egg replacer like Bob’s Pink Mill model, somewhat than a flax egg which could make the center of this bread too gummy in texture.
Tips on how to Make Buckwheat Pumpkin Bread
1. Combine the dry elements.
Preheat the oven to 350ºF. In a big mixing bowl, mix the buckwheat flour, baking powder, pumpkin pie spice, and salt. Use a whisk to combine nicely, breaking apart any clumps as you stir.
2. Combine the moist elements.
To the identical massive bowl, add within the eggs, maple syrup, melted coconut oil, and pumpkin puree. Whisk once more, till the batter appears to be like easy.
Flippantly grease a loaf pan with cooking spray and press a bit of parchment paper into the underside of the pan. This may assist the pumpkin bread launch simply later.
Pour the batter into the lined loaf pan, then easy the highest. Sprinkle just a few chocolate chips on prime, or some chopped pecans or walnuts, in the event you like.
Bake at 350ºF for 1 hour, or till the highest cracks within the middle the loaf rises. It ought to look completely dry on prime whenever you take away it from the oven, and a toothpick ought to come out clear when inserted within the middle of the loaf.
4. Get pleasure from!
Let the buckwheat pumpkin bread cool within the pan for at the least 1 hour, then it’s able to slice and serve.
Leftovers will be saved in an hermetic container within the fridge for as much as 1 week. The highest of the bread will develop a sticky texture in the event you go away it at room temperature for greater than 2 hours, so maintain that in thoughts. The bread continues to be scrumptious both means.
Frequent Questions & Substitutions
Can I take advantage of a unique sweetener? You’ll be able to exchange the maple syrup with coconut sugar, in the event you like, however the general taste will likely be much less candy and the feel could end up barely extra mushy. You may as well swap honey for the maple syrup, however the honey taste will likely be stronger in that case.
Can I take advantage of a unique flour? You’ll be able to’t use almond flour or coconut flour on this recipe, however in the event you want an oat flour recipe, make sure you try my oat flour pumpkin bread, which is already examined for you. If you wish to attempt utilizing all function flour (which isn’t gluten-free) you may attempt swapping that 1:1 on this recipe. It tends to be similar to buckwheat flour, with a extra delicate taste.
Want a vegan recipe? Attempt my unique vegan buckwheat pumpkin bread. (It’s not almost as candy as this model, however folks nonetheless take pleasure in it!)
How lengthy does this bread final? As a result of it’s very moist, this gluten-free pumpkin bread needs to be saved within the fridge for the longest shelf life. It ought to maintain nicely for five to 7 days, in the event you don’t eat all of it earlier than then.
Searching for extra bread recipes? Attempt Almond Flour Banana Bread, Oat Flour Banana Bread, or Coconut Flour Banana Bread.
Buckwheat Pumpkin Bread
Buckwheat Pumpkin Bread is of course gluten-free, and it tastes prefer it got here from a espresso store! This one-bowl recipe will be stirred collectively rapidly, with out utilizing any difficult gluten-free flour blends.
- 1 cup buckwheat flour
- 2 teaspoons baking powder
- 4 teaspoons pumpkin pie spice
- ½ teaspoon high quality sea salt
- ¾ cup pumpkin puree
- 3 massive eggs
- 1 cup maple syrup
- ¼ cup melted coconut oil
- 3 tablespoons chocolate chips or chopped walnuts (elective topping)
Preheat the oven to 350ºF. In a big bowl, mix the buckwheat flour, baking powder, pumpkin pie spice, and salt. Use a whisk to stir nicely, breaking apart any clumps as you stir.
Add within the pumpkin puree, eggs, maple syrup, and coconut oil, then whisk once more till the batter appears to be like easy.
Flippantly coat a 9-inch by 5-inch loaf pan with cooking spray, then press a bit of parchment paper into the underside of the pan. (The oil will maintain the parchment paper in place.) Pour the batter into the pan and easy the highest with a spatula. Sprinkle just a few chocolate chips or chopped walnuts on prime, if you would like to.
Bake the loaf at 350ºF for about 60 minutes, or till the loaf rises and cracks within the middle. A toothpick ought to come out clear when inserted into the middle of the loaf. Let the bread cool for at the least 1 hour earlier than slicing into it, then retailer it within the fridge for the very best shelf life. The pumpkin bread ought to maintain nicely in an hermetic container within the fridge for as much as 1 week, or you may freeze particular person slices for as much as 3 months.
I examined this recipe with light-colored buckwheat flour (Anthony’s model), which is made out of buckwheat that has been hulled. This ends in a extra delicate taste! Should you can solely discover buckwheat flour that’s gray in shade, it might need a stronger buckwheat taste.
Energy: 128kcal, Carbohydrates: 20g, Protein: 2g, Fats: 5g, Saturated Fats: 3g, Polyunsaturated Fats: 0.3g, Monounsaturated Fats: 1g, Ldl cholesterol: 35mg, Sodium: 88mg, Potassium: 178mg, Fiber: 1g, Sugar: 13g, Vitamin A: 1837IU, Vitamin C: 1mg, Calcium: 58mg, Iron: 1mg
Should you do that buckwheat pumpkin bread recipe, please go away a remark and star score under letting me understand how you prefer it.