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Pumpkin Bread (Gluten-Free, No Added Sugar)
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5 from 5 votes

Pumpkin Bread (Gluten-Free, No Added Sugar)

This pumpkin bread is so sweet and satisfying, you would never guess that it's sweetened with dates only. And did I mention it's gluten-free?! Buckwheat flour, pumpkin puree, dates, coconut oil and an egg makes this loaf surprisingly light and moist while cinnamon, nutmeg, ginger and cloves gives it a lovely fall flavor. I suggest eating it straight out of the oven with butter or margarine. Who knew sugar-free bread could be this good?!
Course Breakfast, Snack
Cuisine gluten-free, vegan, vegetarian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8


  • 1 cup pure pumpkin puree, canned
  • 1 cup Medjool dates, pitted
  • 1/4 cup water
  • 1/4 cup coconut oil, melted
  • 1 large egg
  • 1 1/2 teaspoon vanilla extract
  • 1 cup buckwheat flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon, ground
  • 1/2 teaspoon ginger, ground
  • 1/4 teaspoon nutmeg, ground
  • 1/4 teaspoon fine grain sea salt
  • Pinch of clove, ground


  • Preheat oven to 350F. Line a loaf pan with parchment paper.
  • Add your pumpkin puree, water, melted coconut oil, Medjool dates and vanilla in a food processor. Blend until smooth. Set aside.
  • In a large mixing bowl, whisk together your flour, baking soda, baking powder, cinnamon, ginger, nutmeg, salt and clove.
  • Stir in your wet ingredients.
  • Add your egg and mix everything together.
  • Transfer to your prepared dish and bake for 45 minutes or until a toothpick comes out clean.


Store in an airtight container or plastic bag at room temperature or in the fridge for 3-4 days or in the freezer.
For a vegan option, omit the egg. You can replace it with a 2 tablespoons of water, but the texture might change.