Vegan Himalayan Tartary Buckwheat Pumpkin Bread: GF

Sliced loaf of rich Himalayan Tartary Buckwheat pumpkin bread on a cutting board by a knife and hugged by a kitchen towel warmer.
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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.”

You can learn more about it here. Get the nutrition flour on Amazon here.

This recipe is organic, vegan, and gluten-free.

Vegan Pumpkin Bread with Himalayan Tartary Buckwheat

Close-up of a rich and nutty Himalayan Tartary Buckwheat pumpkin bread loaf sliced on a wooden platter.
HTB pumpkin bread is nutrient-dense.

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 Big Bold Health says about HTB:

  • Contains more than 100 immune-active nutrients.
  • A true superfood with polyphenols, protein, prebiotics, antioxidants, and resistant starch.
  • Research shows that baking with HTB flour actually enhances levels of key polyphenols.
  • 100% certified organic, grain-free, gluten-free, dairy-free, vegetarian, and Non-GMO.

HTB Pumpkin Bread Ingredients


  • 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.

Go to full recipe here.

Himalayan Tartary Buckwheat Pumpkin Bread Recipe

Top view of select pumpkin bread ingredients including batter in a mixing bowl, HTB flour, fresh pumpkin, chia seeds, pumpkin pie spice, and water.
Vegan pumpkin bread is easy to make.

One of the best ways to rock a loaf of homemade pumpkin bread is with the best ingredients. Think certified organic from sustainable brands.

2-Pack Thrive Market Organic Pumpkin 15 oz can

Sliced loaf of rich Himalayan Tartary Buckwheat pumpkin bread on a cutting board by a knife and hugged by a kitchen towel warmer.

Vegan Pumpkin Bread with Himalayan Tartary Buckwheat
This recipe is organic and gluten-free
No ratings yet
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizers, Side Dish, Snack
Cuisine American
Servings 12
Calories 168 kcal



  • 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.


Calories: 168kcal
Keyword Eggless Pumkin Bread, Gluten-Free Pumpkin Bread, HTB Pumpkin Bread, HTB Recipes, Vegan Pumpkin Bread Recipe, Vegan Pumpkin Bread with Himalayan Tartary Buckwheat
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