I’ve recently been experimenting more with savoury baking, like this Easy Pumpkin Loaf. I love baking. Always have. Weekend baking, procrasti-baking (when I was meant to be studying), baking for celebrations. If there was an opportunity to bake something, I’d take it.
These days, I still bake a lot, but usually with healthier ingredients. Although it’s savoury, this Easy Pumpkin Loaf does have a subtle sweetness from the pumpkin and spices. I love to have a slice warmed up with some butter. It would also be delicious served with eggs, avocado and vegetables for breakfast.
As someone who can’t eat a lot of gluten, gluten-free loaves such as this one give me my ‘bread’ fix without the pain. When I make it, I slice it up and freeze the slices. That way, I’ve got something on standby when I feel like something bready. And it stops me from inhaling the whole loaf in one go, which is a very good possibility when it’s warm from the oven and I’ve got a knife in one hand and butter in the other.
For something sweet, you might like to try this Easy Gluten Free Dairy Free Pumpkin Bread. The bread is a variation of this recipe and it comes with an amazing maple glaze. It’s sweetly spiced, moist and delicious. I like to have it on its own as a healthy snack, or serve it with the maple glaze for a pumpkin spice dessert.
Serves
12 slices
Prep time
5 mins
Cook time
35 mins
Ingredients
- 1 1/2 cups puréed roasted pumpkin (see Notes below)
- 1/4 cup unsalted butter, melted (or coconut oil)
- 2 free-range eggs
- 1 1/2 cups buckwheat flour
- 1 tsp (gluten-free) baking powder
- 1/4 tsp ground allspice
- 1/4 tsp ground cinnamon
- Pinch of ground nutmeg
- Pinch of sea salt
Method
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1Preheat your oven to 180°C (fan-forced) and line a loaf tin with baking paper (I used a 22 x 11 cm loaf tin).
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2Place the pumpkin and melted butter in a mixing bowl and stir to combine. Beat in the eggs. Add the remaining dry ingredients to the bowl and stir until combined.
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3Pour the mixture into the prepared tin and smooth the top with the back of a spoon. Bake in the preheated oven for about 35 minutes or until a skewer inserted into the centre of the loaf comes out clean.
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4Once the loaf has cooled, I slice it up, (eat some!) and then freeze the leftover slices. I separate each slice with a piece of greaseproof paper to make it easier to defrost individual slices.
Notes
Check out this post I wrote on how to make your own pumpkin purée to use in this recipe. It’s really easy.
Hi there! Would this recipe work with other kinds of flour if buckwheat isn’t available?
Thanks 🙂
Hi Lou, I haven’t tested the recipe with other flours, but it would probably work ok with plain gluten-free flour or wheat flour. Finely ground oat meal might also work out ok. x
how do you get it not to stick to the baking paper?
Hi Matilda, I use non-stick baking paper, so I’ve never had anything stick to it. Does your baking paper say non-stick or greaseproof on the label?
Made this yesterday. I was a little concerned at the stiffness of the mixture. I pretty much doubled the spices. Was/is delicious! Not t dry either. Will definitely make it again
And I used wholemeal spelt flour
Hi Virginia, great to hear! I’m glad you enjoyed it 🙂
Hey 🙂 it’s probably not as healthy, but can I replace the buckwheat flour for plain flour? Also can I cut out the nutmeg and allspice? Sorry I am a really fussy eater :/ thanks 🙂
Hi Jen, i haven’t tried using plain flour, but I think it should work. You can also leave out the spices if you want 🙂
Oh my goodness I just made this and it’s so moist and sweet!
Thanks Nina! The pumpkin puree is so great for keeping it moist and it adds a subtle sweetness too 🙂
Hi do you think this would work with sweet potato instead of pumpkin?
Hi Renee, yeah sweet potato should work!
Hi
What is the nutritional info for this loaf?
Hi Elly, I haven’t calculated the nutritional information for this loaf yet, but I plan on adding nutritional panels for more of my recipes in the new year x
Hi there, could I substitute the buckwheat flour for coconut flour? How much do you think?
Hi Liz, since coconut flour absorbs so much moisture it’s tricky to use as a substitute for other flours without getting a dry result. I wouldn’t recommend using it as a substitute in this recipe unfortunately! x