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Buckwheat Sourdough Pumpkin Bread

A delicious gluten-free buckwheat sourdough pumpkin bread.
Prep Time 10 mins


  • 3/4 cup of active buckwheat sourdough starter see note
  • 1/4 cup plus 1 tablespoon of buckwheat flour I use Acadian Buckwheat which is very light
  • 2 large pastured eggs separated
  • 1/4 teaspoon fine sea salt
  • 8 tablespoons grass-fed butter
  • 1 cup of unrefined sugar rapadura, or coconut sugar
  • 1 rounded teaspoon of baking powder
  • 2 teaspoons of pumpkin pie spice
  • 3/4 cup pumpkin puree
  • Optional: dried fruit or nuts 1/2 cup


  • Line a loaf pan (I use an 8.5 x 4.5 Pyrex) with parchment paper and preheat the oven to 350 degrees. Have your baking rack positioned in the lower third of your oven.
  • Melt the butter over low heat and allow to cool slightly.
  • While the butter is melting, separate the eggs. Add the yolks to a large bow and the whites to a medium bowl.
  • Add the 1/4 teaspoon of salt to the egg whites and beat until soft peaks form. Leave aside until the end of the recipe.
  • Add the cooled butter and sugar to the egg yolks. Mix until lighter in color. If you are using a hand mixer, this will take about 3 or  4 minutes. It should take just 1 or 2 minutes if you are using a stand mixer.
  • Next, add the buckwheat flour, the pumpkin pie spice and the pumpkin puree. Mix until smooth.
  • Once it is smooth, add your sourdough starter and mix until just incorporated.
  • Finally, fold in the egg whites and any add ins if you have chosen some.
  • Pour the batter into your lined loaf pan and put it into the oven.
  • Bake for 55-60 minutes. It is ready when a toothpick or skewer comes out clean after being inserted into the loaf.
  • When the Buckwheat Sourdough Pumpkin Loaf comes out of the oven, allow it to cool in the pan on a baking rack for about two hours before cutting into it. Torture, I know, but worth it!!
Tried this recipe?Let us know how it was!