Paleo Buckwheat Pumpkin Loaf – gluten free, grain free, wheat free, dairy free, refined sugar free, clean and paleo friendly.
What do you do when you’re stuck at home with half a butternut pumpkin? You make yourself Paleo Buckwheat Pumpkin Loaf, that’s what. I use the term “stuck” loosely, as – truth be told – I didn’t feel like leaving the house.
I promised myself I wasn’t going to make any more sweet recipes for a while but I couldn’t resist. I didn’t have any almond flour left on this particular day (my go to flour for baking) which was a good thing as it gave me the chance to to use my unopened packet of buckwheat flour.
As it’s Autumn now, I find myself turning to ingredients like pumpkin, apples and spices. It’s all about comfort cooking for me and I do intend to make a savoury version of this bread which would go nicely with some soup.
This Paleo buckwheat pumpkin loaf is soft, moist and lightly sweetened. It’s flavoured with roasted butternut pumpkin and spiced with ground cinnamon, ginger, nutmeg and allspice. In fact, it would taste great for breakfast with a drizzle of fresh honey or maple syrup.
What is buckwheat?
Buckwheat is a fruit seed related to the rhubarb family. It has nothing to do with wheat and is a great gluten and grain free alternative. It has a unique earthy flavour which can be strong if you’re not used to it but it’s lovely when mixed with the right ingredients and is quite filling. It can be found in health food shops.
If you find it a little difficult getting your baking paper to stay in place in your tin, run it under some warm water, scrunching into a ball. Remove then squeeze out excess water. You can now line any shaped baking tin.
Ps if you love all things pumpkin, why not try my Pumpkin Pie Porridge recipe? Perfect for breakfast now the mornings are chilly.
With love and gratitude,
Why this is so good for you
Pumpkin promotes good vision, lowers blood pressure, improves mood, reduces the risk of heart disease, helps protect against asthma, helps delay aging, reduces the risk of prostate cancer, helps promote fertility and strengthens the immune system.
Buckwheat lowers the risk of blood pressure and cholesterol, helps in management of diabetes, helps prevent gallstones, protects against heart disease and protects against breast cancer.
Coconut oil helps boost metabolism and aids in weight loss, helps boost endurance, detoxes the body, protects the heart, prevents and heals candida, helps improve the digestive system and prevents irritable bowl syndrome, strengthens the immune system, kills the viruses that causes influenza, hepatitis and measles, helps stop tooth decay, helps prevent liver disease, helps dissolve kidney stones, prevents and treats diabetes, kills the bacteria that causes throat infections; and heals damaged tissues and infections.
Almonds (milk) alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Pumpkin seeds promote healthy bowel function, reduce risk of heart attack and stroke, strengthen the immune system, lower risk of depression, support prostate health, help promote a restful night’s sleep and help reduce arthritic inflammation.
Coconut sugar aids in digestive health and is low GI so it won’t spike your blood sugar levels and make you feel lethargic later on.
Free range eggs are high in protein which helps keep you full and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer, promote the growth of healthy hair and nails, and aid in the brain development of a growing foetus.
Cinnamon is anti-clotting, helps treat candida, helps reduce blood sugar levels, protects against heart disease, reduces risk of colon cancer, provides cold and flu relief, helps fight against bacterial and fungal infections and helps prevent Alzheimer’s Disease.
Nutmeg helps relieve pain, soothes indigestion, detoxifies the body, helps reduce insomnia, strengthens the immune system, improves blood circulation, improves digestive health and helps reduce the risk of Alzheimer’s Disease.
Ginger inhibits inflammation, helps relieve pain, relieves nausea, boosts immunity, reduces risk of heart attack, helps prevent and treat fatty liver disease and helps relieve gastrointestinal irritation.
Vanilla aids digestion, regulates blood sugar, reduces nervous tension, helps prevent PMS and keeps the heart strong.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
* To bake the pumpkin, preheat oven to 200 degrees C. Slice unpeeled pumpkin and place on baking paper lined tray. Bake for 30 minutes or until soft. Remove from heat, allow to cool until able to handle and scoop flesh away from the skin. Place in a blender and puree. Measure out 1 1/3 cups puree.
* To make your baking paper fit your loaf tin, wet the paper and scrunch into a ball. Squeeze out moisture and unravel paper. You can now line your tin.
- * You will need roughly 800 grams butternut pumpkin for this recipe
- 2 eggs, free range or organic
- 1/2 cup plant milk (almond or rice)
- 1 teaspoon vanilla extract
- 1 1/3 cups pumpkin puree
- 1/2 cup coconut sugar
- 1/3 cup coconut oil
- 1 1/2 cups buckwheat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice (softer version of clove)
- 1/4 teaspoon fine pink Himalayan salt
- 1/2 teaspoon bicarb soda (baking soda, not baking powder)
- 1/4 cup pepita (pumpkin) seeds
- Set pumpkin seeds aside. Preheat oven to 180 degrees C and line a regular loaf tin with baking paper so the paper hangs over the sides.
- Blitz eggs, milk and vanilla in a blender for 20 seconds or until frothy. Add remaining ingredients and blitz for 10 seconds or until fully combined.
- Pour mixture into a loaf tin lined with baking paper, sprinkle over the pumpkin seeds and bake for 40-45 minutes or until an inserted skewer comes out clean.
- Allow to cool for 10 minutes before lifting out of tin and placing on wire rack to finish cooling.