Buckwheat Pumpkin Bread

quick pumpkin bread - gluten free

Makes 1 Loaf


½ cup (1 stick or ¼ pound) butter, softened
½ cup maple syrup
2 eggs
1½ cup pumpkin puree
½ cup coconut milk
1½ cup buckwheat flour (or use ½ cup coconut flour and ¾ cup buckwheat flour for a lighter bread)
1½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground cloves
1 cup walnuts, chopped and toasted


1. Preheat oven to 350F.
2. Cream together butter and syrup. Add eggs. Beat until light and fluffy. Mix in pumpkin, coconut milk and spices. Whisk together flour, baking soda and salt. Add gradually until thoroughly combined. Stir in walnuts.
3. Pour into a greased and floured loaf pan and bake for 50 – 55 minutes. A toothpick inserted in the center should come out clean when finished. Cool in the pan for 5 – 10 minutes, then turn out onto a wire rack. Cool completely before slicing.

Copyright © 2011 Marie Sternquist Cecchini. All Rights Reserved


4 Responses to Buckwheat Pumpkin Bread

  1. Lili says:

    Hello, I am trying to eliminate grains, and I wonder if Buckwheat is a good option for me to eat. Thanks

    • msternquist says:

      Sorry for the delayed answer. Yes, buckwheat is amazing. It has an almost perfect balance of amino acids and… since it is not a grass family plant… absolutely zero gluten. All grass family plants have gluten or gluten-like compounds (yes, that includes corn, rice, oats…) Do be mindful that all seeds are high starch. This means that you should look at them more as a source of carbohydrates than a source of protein.

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