Buckwheat Flour Vegetable Bread

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

The brighter one is the vegetable bread. Made with Uchiki Kuri squash.

Darker when baked. For an in-depth breakdown of this recipe click here.

I’ve neglected to mention anything about this bread, haven’t I? Oh, sorry, about that, dear reader. These days I primarily make the squash versions. They’re a really light bread, more of a cake in some ways but in no way as sweet. They cut well and freeze wonderfully, but they’re not a bread you’d thinly slice. Large chunk, slathered in butter when possible, served cold or warm, warm out of the oven is delicious, they’re a treat. The gingerbread version is a firm favourite of mine as it’s a firmer, heh, loaf and the taste is just amazing. It’s gingerbread as I grew up knowing it. Don’t let the vegetable aspect scare you away, it adds moisture, texture and taste and doesn’t jar at all. I’ve been eating these for a couple of years now, twice a week every week and they’re so handy to have when your options are limited in regards food and choice. I hope you’ll enjoy them as much as I have and continue to do.


200g Buckwheat Flour
50g Hempseed
100g Butternut Squash, Mashed (Steamed or Baked)
100g Sweet Potato, Mashed (Steamed or Baked)
120ml Water
1 Tbsp Olive Oil
1 Large Egg
1/3 Tbsp Baking Soda
30g Brown Sugar

Makes one 12 slice loaf. Can be frozen.


1. Preheat oven to 175c (No Fan).

2. Grease (With Butter or Olive Oil) and line a 6×3 inch loaf pan.

3. In a large bowl mix together the Butternut Squash, Sweet Potato, Egg, Olive Oil and Brown Sugar. Add the Buckwheat Flour, Hempseed and Baking Soda and stir until combined, then add the Water and stir until a thick Batter has been formed. Add more Water if too thick.

4. Pour batter into prepared tin and bake for 40 minutes, turning halfway if needed, until golden brown and a skewer comes out clean.

5. Cool in tin for 20 minutes, then remove and let cool completely on a wire rack.


Pumpkin Spice Butternut Squash Bread: Use 200g of Butternut Squash Purée and leave out Sweet Potato, use 50g Brown Sugar and add 2 Tsp Pumpkin Spice along with Egg. Bake as normal.

Hokkaido Pumpkin Cinnamon Bread: Use 200g of Hokkaido Pumpkin Purée or any Sweet Orange Squash Flesh Purée and leave out Sweet Potato, use 50g Brown Sugar, add 2 Tsp Cinnamon along with Egg and add 150g Sultanas or Raisins just before the Water, leave out the Hempseed. Bake as normal.

Gingerbread Pumpkin Loaf


200g Buckwheat Flour
200g Steamed Pumpkin Purée/ Apple Purée
120g Treacle
1/3 Tbsp Baking Soda
50g Light Muscovado Sugar
50g Butter  or Olive Oil
2 Medium Eggs
Water as Needed

For the Spice: (Or 4 Tsp Gingerbread Spice Blend)

1 Tsp Ground Ginger
1 Tsp Cinnamon
1 Tsp Ground Allspice
1/2 Tsp Ground Nutmeg
1/2 Tsp Ground Cloves
Pinch Black Pepper

Can be frozen.
If using Olive Oil omit Water and just add with wet ingredients.


1. Preheat oven to 175c (No Fan).

2. Grease, with Butter, and line a 6×3 inch loaf pan or Grease and flour a Bundt tin.

3. Add the Butter and 30ml Water to a pot and heat on low until Butter has melted. Remove from the heat and let cool completely.

4. In a large bowl beat together, using an electric mixer, the Pumpkin, Egg, Treacle and Brown Sugar. Then beat in the cooled Butter. Finally add the Buckwheat Flour, Spices and Baking Soda and beat until combined, then gradually add Water as needed, stirring until a thick Batter has been formed.

5. Pour batter into prepared tin and bake for 60 minutes, turning halfway if needed, until dark brown and a skewer comes out clean. Cover for the final 15 minutes with greaseproof paper to prevent burning.

6. Cool in tin for 20 minutes, then remove and let cool completely on a wire rack.

24 thoughts on “Buckwheat Flour Vegetable Bread

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