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.
Here’s how to make a pumpkin bread that is both gluten-free and sweetened with dates.
Start by adding 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. 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.
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.
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!
15 cozy blender drinks to get you through winter. You'll find a variety of lattes,…
Looking for a nourishing cozy drink to warm up? This blender hot cocoa is made…
A list of easy and healthy lunchbox recipes for school or work. This list includes…
A nutritious and comforting breakfast that's perfect in all seasons. Enjoy this granola on top…
This sheet pan dinner is a simple, yet delicious way to enjoy your favorite seasonal…
Looking for a simple and refreshing recipe to enjoy on warm summer days? This frozen…
View Comments
Made this tonight! I didn’t have dates so I used soaked raisins and cranberries. It was delicious!! Nice and fluffy.
I'm happy you like it! And I'm happy to hear that it worked with the raisins and cranberries. :)
How many dates?
Thank you for noticing that! I recently changed the recipe formats and looks like I missed this. It's one cup of pitted dates, I just added it. :) Hope you enjoy the recipe!
I recently made these- they are so moist and perfectly sweetened with only the dates! Yum!
I'm so happy you like it!
Just made this — so yummy!! Ive been trying to avoid added sugar, and this recipe was perfect!
I'm so happy to hear! Thank you for sharing. :)
Can you use whole wheat flour or a gluten free flour blend instead of buckwheat flour?
Hi Dan, I never tried it, but I'm thinking the whole wheat flour will work. The loaf will probably even have more volume! As for the gluten-free flour blend, it's hard to say. I know each brand is a little different, but if you try it, please let me know how it turned out. It may help others as well. Thank you!
I believe that if you want to omit an egg, 3 tbsp of water to 1 tbsp ground flaxmeal is an egg replacement (let sit to thicken for 5 min). Thanks for your website, it is really difficult to find completely sugar free recipes.
Yes, but it's not necessary, it works with just additional liquid. Thank you so much!
These were amazing! I have been on a no sugar challenge including added sugar and this site has been really nice. Thank you so much! Is there any way you can turn this into muffins?
Hi Danica, I actually have a version of this bread in the form of cupcakes. They would be great without the frosting as well! Look for pumpkin cupcakes on the blog. I hope that helps!
Is there any way that you could substitute the pumpkin/carrots/bananas for zuchini in some of your recipes to make zuchini muffins/bread?
Hi! I can't say for sure as I haven't tried it myself. If you're looking for a zucchini recipe, I do have zucchini cookies and an apple zucchini cake. If you're looking for a bread, I think the best bet would be my carrot cake loaf. You could try using zucchini instead of carrots. Try squeezing the liquid from the zucchini first. Let me know if you try it! :)
Mmm delicious! I did oat flour (no buckwheat on hand) and also 1/2 banana + ~5 small dates to lower the sugar content more (Candida over here ) and yum so good still! Ty for sharing!
Hi Sarah, I'm so happy you liked it! It's good to hear that it worked well with those substitutions. Thank you for taking the time to leave your feedback. :)
I made this and loved it.
I found it was more moist when I don't over blé and the dates and pumpkin.
What are the calories per serving?
Thanks!
Thank you for the review Agata! I'm happy that you enjoyed the recipe. A quick calculation gave me 196 calories per slice. I hope this helps!
Do you have nutritional informations for this recipe please?
Hi! I don't include the nutrition information with my recipes for a few reasons. You can find more details in the Q&A section here: https://nourishedbycaroline.ca/welcome-to-nourished-by-caroline/. I apologize for the inconvenience!
Hi!
Is there a substitute for dates in here? Something with less sugar? Thanks!
Hi Raya, sorry, but I haven't tried other options and reducing the dates or changing it for other ingredients will likely change the recipe significantly. What I could suggest is to try my fruit-sweetened banana bread and use pumpkin puree instead of bananas. You could also add the spices from the pumpkin bread to that recipe. I haven't tried it and I can't guarantee it would work, but this is the best option I can recommend. Keep in mind that it won't be sweet though. I hope this helps!
Here's the banana bread recipe: https://nourishedbycaroline.ca/sugar-free-breakfast-banana-bread/