Gluten-Free, Dairy-Free Pumpkin Bread

Ingredients 1/2 cup dairy-free butter, softened

1/2 cup maple syrup 2 eggs (preferably local, free-range) 1 1/2 cup pumpkin puree 1/2 cup of dairy-free milk (I used almond milk)

1 1/2 cup buckwheat flour 1 1/2 tsp baking soda

1 tbsp pumpkin pie spices 1/2 cup of raisins or nuts (optional) Coconut oil for greasing pan (or other oil) Directions 1. Preheat oven to 350 degrees Fahrenheit. 2. Whisk softened butter and maple syrup until it forms an even, creamy consistency. 3. Then, mix together with milk and pumpkin. 4. In a separate bowl, whisk the flour, baking soda, salt, spice mix, and raisins (or nuts) together.

5. Combine wet mixture into dry mixture. Stir until completely combined. 6. Pour into a greased loaf pan and bake for 50-60 minutes.

7. Cool in the pan, then turn onto a wire rack or leave in pan if desired. Enjoy!

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Nutrition and Lifestyle Consulting with Amy Panetta is designed to support health by promoting good nutrition and positive lifestyle habits.  Amy Panetta is not providing any kind of medical diagnosis, treatment, or care.  This nutrition consulting does not constitute or substitute for proper medical care by your doctor or qualified healthcare practitioner.  This consulting is intended to be provided for informational, educational, and self-empowerment purposes ONLY.