Vegan Himalayan Tartary Buckwheat Pumpkin Bread—Gluten-Free

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!

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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 haven’t heard, 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:

Equipment

• Mixing bowls.
• Electric mixer.
• Paper towels.
• Flatware/cutlery.
• Cutting board.
• Loaf pan.
• Oven mitts.
• Bread box.
• Measuring cups.
• Measuring spoons

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.
• 3/4 cup walnuts, pecans, or both.
• 1/2 cup optional raisins, dates, or both.
• 1 tsp pink salt.

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.

Go to full recipe here.

Himalayan Tartary Buckwheat Pumpkin Bread Recipe

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 or bread box.
• Top with vegan cream cheese frosting and walnuts.

Vegan Cream Cheese Frosting Ingredients

• 1 cup vegan cream cheese. (8 ounces)
• 2 1/4 cups powdered sugar. (sifted)
• 2 tsp vanilla extract.
• 5 tbsp vegan butter.
• 1/4 tsp pink salt.

Frosting Instructions

• Mix refrigerated cream cheese and ‘room temp’ butter in a bowl with a mixer.
• Beat moderately until combined, then add the sugar in tiny increments until smooth.
• Top the cooled muffins with a spatula or frosting syringe and sprinkle with nuts.

You may also be interested in . . .  

Himalayan Tartary Buckwheat Banana Bread

HTB Sourdough Bread

Himalayan Tartary Buckwheat Blueberry Muffins

15 HTB Recipes