Buckwheat Pumpkin Bread

Makes 1 Loafquick pumpkin bread


½ cup (1 stick or ¼ pound) butter, softened
½ cup maple syrup
2 eggs
1½ cup pumpkin puree
½ cup coconut milk
1½ cup buckwheat flour (or use ½ cup coconut flour and ¾ cup buckwheat flour for a lighter bread)
1½ tsp baking soda
1 tsp cinnamon
1 tsp ginger
½ tsp salt
½ tsp nutmeg
½ tsp ground cloves
1 cup walnuts, chopped and toasted


1. Preheat oven to 350F.
2. Cream together butter and syrup. Add eggs. Beat until light and fluffy. Mix in pumpkin, sour cream and spices. Whisk together flour, baking soda and salt. Add gradually until thoroughly combined. Stir in walnuts.
3. Pour into a greased and floured loaf pan and bake for 50 – 55 minutes. A toothpick inserted in the center should come out clean when finished. Cool in the pan for 5 – 10 minutes, then turn out onto a wire rack. Cool completely before slicing.

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9 thoughts on “Buckwheat Pumpkin Bread

  1. Pingback: a Healthy Happy Holiday menu | Our Nutrition Kitchen

    • my sincere apologies! You asked this in 2013 and I just now received the query!! Wow, so much for high speed internet.
      Another reader noticed the same thing and I must have as well. After a bit and learning more about the inflammatory properties of milk, I adapted the recipe to use coconut milk and clarified the directions. Perhaps you’ll give it another try.

      PS. butter from pastured cows is a very healthy fat and with my clients doesn’t appear to create the problems caused by milk.

    • Sue, you have been waiting ages for this answer… my apologies the comment just showed up today June 2015!!! Long ago I worked out to substitute coconut milk for sour cream (a digestive irritant for a lot of people). It’s possible that I’d not corrected the instructions when you read them, just the ingredients. As I write this, everything is clearer. Hope you’ve been enjoying the other healthy recipes and sorry for the unbelievably long wait—I’m usually fast at answering (in case you have other questions). Cheers! —Marie

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