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Buckwheat Pumpkin Bread (Gluten-free, Dairy-free)

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Ingredients

Adjust Servings:
Dry ingredients:
125 g of Buckwheat flour
125 g of All-purpose gluten-free flour Or white rice flour
10 g of Psyllium husk
1 tbsp. of Ground cinnamon
1 tbsp. of Baking powder
1/2 tsp. of Salt
Wet ingredients:
2 Egg(s)
150 g of Pumpkin puree
200 ml of Almond milk
150 g of Brown sugar
1 sachet of Vanilla sugar

Buckwheat Pumpkin Bread (Gluten-free, Dairy-free)

  • 1 h 30 min
  • Serves 8
  • Medium

Ingredients

  • Dry ingredients:

  • Wet ingredients:

Directions

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This buckwheat pumpkin bread is sweet just to the right extent, it’s flavorful, soft, and keeps fresh longer. Buckwheat flour and pumpkin makes a great combination.

You can serve it for breakfast with some honey drizzled on top. If there are any leftovers, you can toast them in ghee or vegetable oil or make French toasts! 

Enjoy!

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Steps

1
Done

Preheat the oven to 175 degrees.

2
Done

Sieve the dry ingredients to a bowl, mix.

3
Done

In another bowl, mix the eggs until smooth with a fork. Add the pumpkin puree, almond milk, and sugar. Mix until smooth.

4
Done

Add the wet ingredients to the dry ones.

5
Done

Line a cake tin with parchment paper. Pour in the batter and bake for 70 min. The toothpick should come out clean. Bake longer, if needed, as pumpkin puree can be more or less moist.
When done, take out of the oven and let cool down for 5 min. Then release and transfer to a rack to cool completely. Serve.
Enjoy!

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Crispy Chocolate Cookies (Gluten-free, Dairy-free)
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Plum Chutney
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Crispy Chocolate Cookies (Gluten-free, Dairy-free)
next
Plum Chutney

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