Buckwheat Pumpkin Cornbread

Take your cornbread to the next level with the healthy twist of adding pumpkin and buckwheat flour! Buckwheat Pumpkin Cornbread is comfort food to warm every gluten-free and vegan soul without sacrificing taste!




  1. Preheat the oven to 375°F and grease an 8×4 loaf pan with coconut oil.
  2. In a large mixing bowl combine all the dry ingredients and whisk thoroughly together.
  3. Add the rest of the wet ingredients into the dry, mixing it all together.
  4. Pour the dough into the loaf pan and pop it in the oven for 30 minutes.
  5. Let cool completely before removing the bread from the pan.
  6. Stores well in an air tight container for about 3-5 days.