Vegan, Gluten Free Pumpkin Bread

This recipe is SO yummy. I’ve found since eating GF that most breads just don’t turn out the same. They are either very very sticky, or so dense it feels like you’re eating stale biscuits from the Mayflower.  Vegan, Gluten Free Pumpkin Bread


1 cup Buckwheat Flour

1 1/4 cup Pumpkin Puree

1/2 Tbs Cinnamon

1/4 tsp Nutmeg

1/4 tsp Ground Cloves

1 tsp Baking Soda

1/4 cup melted coconut oil

6 Tbs maple syrup – get the good stuff people, skimping and getting Mrs. Butterworth will result in a very dry, and not so sweet, disaster

2 tsp Vanilla

1/4 cup Water

1 Tbs Apple Cider Vinegar

ProcesseVegan, Gluten Free Pumpkin Breadd with VSCOcam with e5 preset

How To: 

Preheat the oven to 350 degrees.

Whisk together all the dry ingredients. Then add all of the wet ingredients EXCEPT for the vinegar, that goes in last. Once everything is well combined, add in the vinegar and incorporate well – this is the ingredient that allows the bread to rise normally.

Pour your mixture into a standard loaf pan and bake for 50 minutes or until a toothpick inserted into the center comes out clean.

Vegan, Gluten Free Pumpkin Bread

We love adding this bread as a ‘treat’ at some point throughout the week – typically Sundays. Its moist, flavorful, and just sweet enough. Spread on a thin layer of vegan butter and serve to your family for a delicious fall-time treat.

Vegan, Gluten Free Pumpkin Bread



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