Tired of pumpkin yet? Impossible! It's not even Halloween.
This Buckwheat Pumpkin Bread is a fun twist on your basic pumpkin quick bread. It has a mild, earthy flavor, which actually pairs quite nicely with the pumpkin spices.
Did you know that, despite containing the word "wheat," buckwheat is not at all related to wheat! This means it contains absolutely ZERO gluten, making it safe for people with celiac disease and gluten-allergies. In fact, buckwheat isn't a cereal grain (like wheat, barley, rice, oats) at all, but rather a fruit seed that's related to sorrel and rhubarb. Because we grind up the seed and use it like other common flours, people often mistake it for a cereal grain. So gluten-free peeps, indulge!
We incorporated tofu and protein powder to pump up the protein. You can easily make this recipe full-on vegan by using a plant-based protein powder instead.
BUCKWHEAT PUMPKIN BREAD
1 cup buckwheat flour
2 scoops protein powder (I use unflavored whey)
3 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1 tsp baking soda
1 cup pumpkin puree
1/3 cup silken or soft tofu, blended/pureed
6 tbsp maple syrup
2 tbsp coconut oil
1 tsp vanilla extract
1/4 cup water
1 tbsp vinegar
Preheat oven to 350F.
In one bowl, mix buckwheat flour, protein powder, spices, and baking soda.
In another bowl, whisk together pumpkin, tofu (process in blender or food processor first), syrup, coconut oil, vanilla, and water.
Add wet to dry and mix just until incorporated. Mix in the vinegar, and allow to rest while lining your bread pan with parchment paper.
Bake for 50-60 minutes. Slice when cool, and enjoy!
Nutritional Information (1/8 loaf): 140 calories, 20g carbs, 5g fat, 5g protein