A healthy pumpkin bread recipe made gluten-free with no added sugar. This nutritious pumpkin bread is sweetened with dates and made with buckwheat flour. It’s packed with fiber and makes for a delicious fall snack, breakfast or dessert.
If you’re looking for a nutritious gluten-free pumpkin loaf, this recipe is for you. This recipe is made with buckwheat flour and is sweetened with dates to create a hearty, high-fiber, gluten-free loaf. This is not your typical pumpkin bread, but it’s a delicious alternative if you’re looking for something a little more nutritious or if you need a gluten-free option.
If you’re looking for more of a classic pumpkin bread, I have a recipe coming soon. I’ll link it here when it’s posted! In the meantime, you can also try these easy vegan pumpkin muffins.
Gluten-Free and Date-Sweetened Pumpkin Bread Ingredient Notes:
- Pumpkin puree: Make sure to use pure pumpkin puree and not pumpkin pie filling. I used canned pumpkin puree to test this recipe, so I can’t guarantee the same results with homemade pumpkin puree.
- Medjool dates: Use soft Medjool dates for the best results.
- Coconut oil: This recipe uses melted coconut oil for extra moisture. You shouldn’t taste the coconut, but if you’re not a fan, you can use refined coconut oil to make sure.
- Egg: See the FAQ version for a vegan option.
- Vanilla: For flavor.
- Buckwheat flour: This gluten-free flour has a distinct flavor and makes this bread hearty and high-fiber.
- Baking soda and baking powder: To help the loaf rise a little bit.
- Spices: Cinnamon, ginger, nutmeg and clove add lovely fall flavors to this bread.
- Salt: To balance the sweetness and enhance the flavors.
How to Make a Gluten-Free Pumpkin Bread with No Added Sugar:
Here’s how to make a pumpkin bread that is both gluten-free and sweetened with dates.
- Combine the Wet Ingredients
Start by adding your pumpkin puree, water, melted coconut oil, Medjool dates and vanilla in a food processor. Blend until smooth. Set aside.
- Combine the Dry Ingredients
In a large mixing bowl, whisk together your flour, baking soda, baking powder, cinnamon, ginger, nutmeg, salt and clove. Stir in your wet ingredients and the eggs.
Transfer to your prepared dish and bake for 45 minutes at 350°F or until a toothpick comes out clean.
Pumpkin Bread FAQ:
I don’t recommend using regular Deglet Noor dates in this recipe. These dates aren’t as sweet and soft as Medjool dates, which will result in a dry loaf that won’t be as sweet. That being said, if that’s all you have available, you could try soaking the dates for a few hours first. However, I can’t guarantee the same result.
I haven’t tried other flours for this recipe, but many readers have tested the recipe with a combination of oat flour and gluten-free flour mix. Check out the comments if you want to try these alternatives.
For a vegan option, replace the egg with a flax egg. To make a flax egg, combine 1 tablespoon of ground flax seeds with 3 tablespoons of water and let it sit for a few minutes. The bread will be a bit more dense, dry and it won’t rise as much. While the texture will be different, the flavor will be the same. If you’re okay with this, feel free to make this vegan option. If you’d like a more classic vegan pumpkin bread, I have a recipe coming soon.
More Pumpkin Dessert and Snack Recipes:
- Oatmeal Pumpkin Chocolate Chip Cookies (Vegan + Gluten-Free)
- Easy Pumpkin Mug Cake (Vegan)
- Pumpkin Cupcakes with Chai Cream Cheese Frosting (No Added Sugar)
- Easy Vegan Pumpkin Muffins
- Spelt Oatmeal Pumpkin Cookies (No Added Sugar)
Pumpkin Bread (Gluten-Free, No Added Sugar)
- 1 cup pure pumpkin puree, canned
- 1 cup pitted Medjool dates
- 1/4 cup water
- 1/4 cup coconut oil, melted
- 1 large egg (or flax egg)
- 1 1/2 teaspoon vanilla extract
- 1 cup buckwheat flour, spoon and level
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 tablespoon cinnamon, ground
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon nutmeg, ground
- 1/4 teaspoon fine grain sea salt
- Pinch of clove, ground
- Preheat oven to 350°F. Line a loaf pan with parchment paper.
- Add your pumpkin puree, water, melted coconut oil, Medjool dates and vanilla in a food processor. Blend until smooth. Set aside.
- In a large mixing bowl, whisk together your flour, baking soda, baking powder, cinnamon, ginger, nutmeg, salt and clove.
- Transfer the wet ingredients to the dry ingredients. Add the egg and stir everything together until combined.
- Transfer to your prepared dish and bake for 45 minutes at 350°F or until a toothpick comes out clean.
If you make this pumpkin bread, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!