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slices of buckwheat pumpkin bread flat on the table in front of the loaf

buckwheat pumpkin bread

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.
5 from 6 votes
Prep Time 20 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 25 mins
Course baked good, Breakfast, Snack
Servings 9 slices


  • 1 egg large
  • ½ cup salted butter softened
  • 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!
Keyword baking, baking with pumpkin, buckwheat, buckwheat pumpkin bread, fall baking, gluten-free baking, healthy pumpkin recipes, pumpkin bread, simple baking