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Pumpkin Bread (Gluten-Free, No Added Sugar)
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5 from 7 votes

Pumpkin Bread (Gluten-Free, No Added Sugar)

A healthy pumpkin bread recipe made gluten-free with no added sugar. This nutritious pumpkin bread is sweetened with dates and made with buckwheat flour. It's packed with fiber and makes for a delicious fall snack, breakfast or dessert.
Course Breakfast, Snack
Cuisine gluten-free, vegan, vegetarian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients

  • 1 cup pure pumpkin puree, canned
  • 1 cup pitted Medjool dates
  • 1/4 cup water
  • 1/4 cup coconut oil, melted
  • 1 large egg (or flax egg)
  • 1 1/2 teaspoon vanilla extract
  • 1 cup buckwheat flour, spoon and level
  • 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

Instructions

  • Preheat oven to 350°F. 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.
  • Transfer the wet ingredients to the dry ingredients. Add the egg and stir everything together until combined.
  • Transfer to your prepared dish and bake for 45 minutes at 350°F or until a toothpick comes out clean.

Notes

Store in an airtight container or sealable bag at room temperature or in the fridge for 3-4 days or in the freezer for longer.
For a vegan option, omit the egg. You can replace it with a flax egg. To make a flax egg, combine 1 tablespoon of ground flax with 3 tablespoons of water and let it sit for a few minutes before using.
I haven't tried using other flours, but some readers have had success using oat flour and/or gluten-free flour mix. Check out the comments if you want to try these alternatives.