buckwheat pumpkin bread is a fun twist on a fall classic. this pumpkin bread is moist, light and fluffy. it is filled with a delicious pumpkin flavor to satisfy your fall cravings.
if i had to choose one recipe that embodies fall, it would be pumpkin bread.
pumpkin bread is filled with fall flavors and embodies the classic, cozy fall feeling.
cozy fall moments are made complete when you have a slice of pumpkin bread. accompanied by your favorite cup of coffee or tea of course!
this unique pumpkin bread recipe used buckwheat flour, helping to create a light and fluffy texture.
with the combination of both pumpkin puree and pumpkin pie spice, every bite is bursting with a strong pumpkin flavor.
whether you're making this to enjoy on your own or share with your loved ones...i hope that you love it as much as i do!
let's get baking, shall we?
main ingredients you will need
what is buckwheat flour?
have you ever seen this mysterious flour in the grocery store? if you have seen it, i'm sure you thought "i would never use that".
however, here you are! let's chat a little bit more about buckwheat and what it is.
how is buckwheat flour made? buckwheat flour is ground from buckwheat which is actually an herb!
it looks and acts like a grain but is actually a seed rich in complex carbohydrates. it has a grey look to it but is made of white and black speckles.
last but not least, the buckwheat adds a delicious flavor to this classic pumpkin bread.
i hope you give it a try and enjoy it!
tips for making this pumpkin bread
- prep the pan - one of the first things you should do is line the pan with parchment paper. this makes removal from the pan easy and pain free. in addition, spray the parchment paper with with nonstick (i prefer to use coconut oil spray).
- make the batter - combine all of the wet ingredients before folding in the dry. be sure to not overmix the batter.
- baking - bake on the middle rack of the oven and rotate 180 degrees halfway through. these ensure the most even baking of the pumpkin bread.
- let it cool - overall, be sure to let the buckwheat pumpkin bread cool completely. first, remove the bread from the pan after 10 minutes of cooling. next, move to a cooling rack to complete the cooling process.
frequently asked questions
make sure you are accurately measuring your liquid ingredients and flour. too little wet and too much flour will yield a dry pumpkin bread.
also, make sure to not overbake your pumpkin bread. this will dry out the loaf!
after removing the bread from the oven, let it cool for 10 minutes in the pan. remove from the pan and let it finish the cooling process on a rack to cool completely.
you don't! if you don't have buckwheat flour use all gluten free flour or all regular all purpose flour.
i do not recommend using oat flour, coconut flour or almond flour as those will yield a different texture / final result.
the pumpkin bread is done baking when you stick a toothpick in and it comes out clean.
store in an airtight container at room temperature for up to 5 days or refrigerator for up to 7 days. you can also freeze it for up to 1 month, i recommend slicing before freezing!
- bakery style pumpkin muffins
- gluten free pumpkin snickerdoodles
- low calorie brownies using pumpkin
- pumpkin protein pancakes
- white chocolate pumpkin bars
if you try this recipe, please leave a rating and comment at the end of this blog post! it is incredibly helpful to my small business and to your fellow readers.
buckwheat pumpkin bread
- 1 egg large
- ½ cup salted butter softened
- ⅔ cup pure pumpkin canned
- 1 cup granulated cane sugar
- ½ cup gluten free flour
- ½ cup buckwheat flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp pumpkin pie spice
- preheat the oven to 325 degrees F
- prepare the loaf pan by lining it with parchment paper and spraying it with nonstick spray (i prefer to use coconut oil spray)
- in a large mixing bowl add the egg, butter, pumpkin puree and granulated sugar
- mix until light, fluffy and fully combined
- fold in the gluten free flour, mix until combined
- fold in the buckwheat flour along with the baking powder, cinnamon, nutmeg and pumpkin pie spice
- mix all of the ingredients together until just combined (make sure to not overmix the batter!)
- pour the batter into the greased and lined loaf pan
- bake for 65-75 minutes, until a toothpick comes out of the center clean
- let cool in the pan for 10 minutes before transferring to a cooling rack
- leave on the cooling rack for a minimum of an hour before slicing. you don't want the loaf to fall apart because it is too warm.
- once cooled, slice and enjoy!