I’ve been going buckwheat wild with tons of delicious recipes like this vegan Himalayan Tartary Buckwheat pumpkin bread. It’s a go-to year-round!
When it comes to bread recipes and nutrient-dense, there’s nothing like packing some Himalayan Tartary Buckwheat into your loaves. It adds a rich earthy taste to banana bread, country bread, blueberry bread, and organic sourdough.
Not to mention this incredible vegan pumpkin loaf that’s exceptionally rich.
That’s because Himalayan Tartary, in case you didn’t know, is an exceptional seed. It packs four bioactive compounds—rutin, quercetin, luteolin, and hesperidin—and a powerhouse free-radical scavenger that’s considered pretty rare (2-HOBA).
It also rocks vitamins, minerals, polyphenols, flavonols, and immense prebiotics for your gut. According to Dr. Bland of Big Bold Health it’s “the most immuneoactive, nutrient-dense plant yet discovered.”
This recipe is vegan and gluten-free.
Vegan Pumpkin Bread with Himalayan Tartary Buckwheat
One of the reasons this recipe is so rich is because it stacks over 150 diverse phytonutrients. It also rocks bioactive carotenoids and all nine essential amino acids.
Here’s what you’ll need:
HTB Pumpkin Bread Ingredients
- Organic flour.
- HTB flour.
- Pumpkin puree.
- Plant milk.
- Chia eggs.
- Pumpkin pie spice.
- Vanilla extract.
- Vegan butter.
- Baking powder.
- Baking soda.
- Date sugar.
- Walnuts, pecans, or both.
- Optional raisins, dates, or both.
- Pink salt.
Equipment
- Mixing bowls.
- Mixer.
- Clean kitchen towel.
- Cutlery.
- Cutting board.
- Baking loaf pan.
- Oven mitts.
- Bread plate.
How to Make a Chia Egg
To make one chia egg mix 1 tablespoon of ground or soaked whole organic chia seed with 3 tablespoons of filtered water, wait for 10 minutes, mix again, then use.
Vegan egg substitutes are widely available, but chia is healthiest. It’s a complete vegan protein with all nine essential amino acids.
Himalayan Tartary Buckwheat Pumpkin Bread Recipe
One of the best ways to rock a loaf of homemade pumpkin bread is with the best ingredients. Think certified organic from sustainable brands.
Vegan Buckwheat Pumpkin Bread
Equipment
Ingredients
- 11/4 cupS organic flour.
- 1/4 cup HTB powder.
- 1 cup pumpkin puree.
- 1/3 cup plant milk.
- 2 chia eggs.
- 3 1/2 tsps. pumpkin pie spice.
- 3/4 tsp. vanilla extract.
- 6 tbsps. vegan butter.
- 1/4 tsp. baking powder.
- 1 tsp. baking soda.
- 1 1/3 cup date sugar or brown sugar/date blend.
- 3/4 cup walnuts, pecans, or both.
- 1/2 cup optional raisins, dates, or both.
- 1 tsp pink salt.
Instructions
- All ingredients should be at room temp. Preheat oven to 350 and whisk all the dry ingredients except sugar in a mixing bowl.
- In another bowl beat the vegan butter with a mixer until smooth and add the sugar, chia eggs, and the pumpkin last, lightly mixing.
- Add the flour mix, beat on low until smooth, then stir in the nuts and fruit.
- Spread evenly in a 9 x 5" loaf pan and bake on the center rack until a toothpick inserted into the center comes out dry, about 45-60 minutes.
- Unmold after cooled and transfer to plate.
Nutrition
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