Description
Healthy pumpkin bread made with buckwheat flour. Gluten free, dairy free and paleo friendly!
Ingredients
Scale
- 3/4 cup buckwheat flour (102g)
- 1/3 cup tapioca starch (42g)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup organic canned pumpkin puree
- 3 large eggs
- 1/4 cup maple syrup
- 1/4 cup avocado oil
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper.
- In a large mixing bowl, combine the dry bread ingredients. This includes the buckwheat flour, tapioca starch, baking powder, cinnamon and salt.
- In a separate bowl, combine the wet bread ingredients. This includes the pumpkin puree, eggs, maple syrup, avocado oil and vanilla.
- Pour the wet mixture into the dry mixture and whisk until smooth.
- Pour the batter into your lined loaf pan.
- Place the pan in the oven and bake at 350 degrees F for 45-50 minutes.
- Once done baking, cool for 5-10 minutes in the loaf pan, then transfer the bread to a wire cooling rack.