Ingredients
- ⅓ cup melted coconut oil (can substitute olive oil or another oil of your preference)
- ¼ cup honey*
- ¼ cup maple syrup
- 2 eggs
- 1 cup pumpkin purée
- ¼ cup almond milk*
- 1 ½ generous tsps pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- 1 ¾ cups buckwheat flour* (can use white or wholemeal flour if preferred)
- Cinnamon and raw sugar for sprinkling on top
- optional: You can mix in ½ cup worth of walnuts, chocolate chips, pecans, or any other addition you would like!
Tags
Baking
Vegetarian
Buckwheat Pumpkin Loaf (A favourite recipe used by our administrator, Kara)
Method
- Preheat oven to 165 degrees Celsius and grease a loaf pan
- In a large bowl, beat the oil, honey, and maple syrup together with a whisk
- Add the eggs and whisk until combined
- (If you are using coconut oil and find that it solidifies when it comes into contact with the cold ingredients, you can let the bowl rest in a warm place for a few minutes)
- Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk until combined
- Stir in the flour with a large spoon
- If there are some lumps in the batter, that is completely fine
- Add any mix-ins in now if you are including them
- Pour the batter into your greased loaf pan and sprinkle the top with the cinnamon and sugar mixture
- Bake for about 50-60 minutes, or until a toothpick comes out clean from the centre
- Let the bread cool for a few minutes, then transfer it to a cooling rack before slicing
- Enjoy with butter, your favourite spread, or nothing at all!
Comments
* Feel free to use all maple syrup, all honey, or even some brown sugar. It depends on how sweet you would like the loaf to be!
*You can substitute any type of milk you prefer. Water works just fine as well.
*White flour or wholemeal flour can be used if you would rather not have a gluten free loaf.
