Pumpkin Pecan Bread


Sometimes you need a sweet treat along side a hot cup of tea… This bread is perfect for just that! It’s also vegan and gluten-free. If you can’t find rolled buckwheat, no worries, used gluten-free oats. Enjoy!

Yield: 1 loaf

Time: 20 minutes prep time, 50 minutes baking time.


1.5 flax eggs (1.5 Tbsp ground flax mixed with 4 Tbsp of water)

1/2 cup maple syrup

1/4 cup olive oil

3/4 cup pumpkin puree

1/2 banana mashed

3/4 cup coconut sugar (or substitute with unrefined brown sugar)

1/2 cup unsweetened apple cider (or substitute with dairy-free milk)

1/2 tsp sea salt

1.5 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp ginger

2 tsp baking powder

1 tsp baking soda

1 cup rolled buckwheat (or substitute with rolled oats)

1/2 cup almond flour

1 cup gluten free flour mix (Bob’s Red Mill is what I use)

3/4 cup sourgum flour

a few pepitas (pumpkin seeds)  and a few whole pecans for topping


  1. Preheat oven to 375.
  2. In a small bowl, mix together flax egg (water and ground flax seed) and set aside to thicken.
  3. Prepare a loaf pan by either greasing with coconut oil or lining with parchment paper.
  4. In a large bowl mix together flax egg, maple syrup, olive oil, pumpkin puree, banana, coconut sugar and cider, mixing thoroughly.
  5. Mix in salt, cinnamon, nutmeg, cloves and ginger.
  6. In a separate bowl whisk together baking powder, baking soda, rolled buckwheat, almond flour, gluten free flour and sourhgam flour.
  7. Slowly add the dry ingredients to the wet ingredients, folding with a rubber spatula to combine all ingredients but not over-mix.
  8. Fold batter into prepared loaf pan.
  9. Bake for 50-60 minutes or until toothpick inserted into the centre comes out clean.
  10. Remove from oven and let cool and rest in the pan for 20mins. Remove from pan and enjoy! Best cut with a serrated knife gently to keep loaf from crumbling 😉

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