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 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8
Ingredients
1cuppure pumpkin puree, canned
1cuppitted Medjool dates
1/4cupwater
1/4cupcoconut oil,melted
1largeegg(or flax egg)
1 1/2teaspoonvanilla extract
1cupbuckwheat flour,spoon and level
1teaspoonbaking soda
1tablespoonbaking powder
1tablespooncinnamon,ground
1/2teaspoonginger,ground
1/4teaspoonnutmeg,ground
1/4teaspoonfine 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.