IPumpkin walnut loaf (gluten free)

Pumpkin is such an autumn cliché. One leaf falls from a random tree and boom! everything is pumpkin flavoured. For a long time, this had been such a turn-off to start using pumpkin and pumpkin spice for me. Usually I’m turned off by everything that is hyped.

However, I admit to being wrong for neglecting pumpkin for such a long time. It’s actually a very versatile and very convenient ingredient. I am experimenting with so many different pumpkin recipes now, I even made pumpkin pancakes. Who am I? Giving in to these trends.

My fave experiment until now is this loaf. I mean, it’s a cakey/ bread-y thing and it has pumpkin and my fave spices. I can’t get enough. I

Pumpkin walnut loaf

  • Servings: 8-12 slices
  • Difficulty: medium
  • Print


dry ingredients:

  • 300 grams of buckwheat flour
  • 2 teaspoons of cinnamon
  • 1 teaspoon of ginger powder
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of cardamom
  • 1/4 teaspoon of clove powder
  • a dash of black pepper
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 100 grams of chopped walnuts

wet ingredients:

  • 300 grams of pumpkin puree
  • 100 grams of dates
  • 100 milliliters of unsweetened almond milk (or any plant based milk)
  • 2 teaspoons of vanilla essence
  • 1 teaspoon of apple cider vinegar



  1. Preheat the oven to 180°C.
  2. In a mixing bowl, stir together the dry ingredients except for the walnuts.
  3. Put the wet ingredients in a blender and blend until the mixture is smooth.
  4. Fold in the walnuts.
  5. Pour the batter into a lined baking tin.
  6. Bake the loaf for 40 minutes until a toothpick comes out dry.
  7. Let cool down, slice and enjoy with a cup of tea!

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