Breads, Breakfast, Sweet

Buckwheat Pumpkin Banana Bread

Buckwheat pumpkin banana bread

It’s really started feeling like fall this past week, so I’ve been doing all the cliché fall things. I bought two new flannels, wore my boots, and picked up a can of puréed pumpkin from the grocery. All things pumpkin/pumpkin spice peaked a 2 or 3 years ago, and now it’s like people have to make a self-depreciating comment before they can admit to liking anything pumpkin related. I will not do that! Pumpkin/pumpkin spice foods and drinks are delightful and fall would be a disappointment without them! I will enjoy my buckwheat pumpkin banana bread with a cup of pumpkin spice chai and will not label myself as #basic.

Pumpkin vs. Pumpkin Spice

Pumpkin by itself is honestly a little gross. It’s like a really disappointing sweet potato. It has that earthy, squashy flavor and seemingly no natural sweetness. It also doesn’t naturally taste like cinnamon, ginger, cloves, and nutmeg aka Pumpkin Spice. Pumpkin is pretty healthy all on its own. A half cup of purée has 100% of your vitamin A for the day, 3 grams of fiber, and a decent amount of iron. It also only has 4 grams of sugar per half cup, so to make it a palatable treat, we usually need to add a hefty amount of sugar. There are some savory pumpkin dishes, but I have mixed feelings about those. I’d be really interested in seeing savory pumpkin recipes, if anyone knows of some good ones. Otherwise, I’m sticking to the formula of Pumpkin + pumpkin spice + sugar + ??? = delicious.

Buckwheat Pumpkin Banana Bread

I’ve been experimenting with buckwheat flour a lot lately, so I wanted to incorporate it into a more traditional pumpkin bread recipe. Much like pumpkin, buckwheat is packing some good nutrition. Notably, buckwheat is full of fiber (16 grams per cup!) and has more protein than regular all purpose flour. It also gives food an earthy, nutty flavor and a deeper color. It’s also fun to experiment with different ingredients. I based my recipe for buckwheat pumpkin banana bread of this one from King Arthur Flour. I cut out some of the sugar and swapped out most of the whole wheat flour for buckwheat flour. This bread is arguably healthy enough to eat for breakfast, although I originally planned to have it for dessert. There will be more pumpkin recipes to come!

Buckwheat Banana Pumpkin Bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 1 loaf


  • 1/2 Cup unsalted butter
  • 2/3 Cup brown sugar
  • 2 Large eggs
  • 1 Cup canned pumpkin puree
  • 1 Very ripe banana
  • 2 Tbsp. orange juice
  • 1 tsp. vanilla extract
  • 1 Cup buckwheat flour
  • 1/2 Cup whole wheat flour
  • 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1.5 tsp pumpkin spice blend (you can up this to 2 tsp. if you want it extra pumpkin spicy)


  • Preheat your oven to 350F and grease a 8.5 x 4.5 inch loaf pan.
  • In a small bowl, soften the butter in the microwave for no more than 30 seconds and set aside to cool.
  • In a large bowl, mash the banana with a fork.
  • Add the slightly cooled butter, brown sugar, eggs, pumpkin, banana, juice, and vanilla to the large bowl and blend together.
  • Once blended, mix in the flours, baking powder, baking soda, salt, and pumpkin spice until completely incorporated.
  • Pour the batter into the greased loaf pan.
  • Bake the bread for 45 - 55 minutes or until a toothpick or knife inserted into the middle of the load come out clean.
  • Let the bread cool on a rack in the pan for 5 minutes and then turn the loaf out of the pan onto the rack to continue cooling.

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