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Blender Buckwheat Pumpkin Bread

Buckwheat Pumpkin Bread

I am all about keeping it quick, simple and delicious. And if I can make it in a blender, all the better. This recipe took a few tries to perfect, but we did it. With the help my little sous chefs. And it produces a super yummy gluten free, vegan, no processed sugar quick bread.

The key is to soak the medjool dates in hot water, so they are easier to blend into the dough. I reheated a slice for myself to have with coffee in the morning, and both kids took a slice for their snack at school.



  • 1 cup buckwheat flour (or 1 cup buckwheat groats)
  • 1 cup pumpkin puree
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup coconut oil, melted
  • 6 Medjool Dates (previously soaked in warm water)
  • 1 teaspoon vanilla
  • 1/4 cup water
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar 
  • 2 tablespoons pumpkin seeds


  1. Preheat your oven to 350F and oil a standard loaf pan with coconut oil. 
  2. Place all ingredients into a Vitamix (or powerful blender). Blend. If needed, add additonal warm water, one tablespoon at a time. 
  3. Transfer the batter to the lined loaf pan, and smooth the top with a spatula. Srinkle pumpkin seeds on top. 
  4.  Bake at 350F for 50-60 minutes, until a toothpick inserted in the center comes out clean.
  5. Allow to cool completely before slicing and serving.
  6. Enjoy!

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