Preheat your oven to 350ºF. This is essential for ensuring an even bake. You want the oven to be properly heated before you place the bread inside, so it rises beautifully.
In a large mixing bowl, combine buckwheat flour, baking powder, pumpkin pie spice, and fine sea salt. Use a whisk to stir well, breaking up any clumps. This step is crucial to ensure your bread has a uniform texture.
Next, add in the pumpkin puree, eggs, maple syrup, and melted coconut oil. Whisk them together until the batter looks smooth. You should see a beautiful orange hue as the pumpkin mixes with the other ingredients.
Lightly coat a 9-inch by 5-inch loaf pan with cooking spray. Then, press a piece of parchment paper into the bottom of the pan. This will help you easily remove the bread later. The oil will hold the parchment paper in place, so feel free to use that to your advantage.
Pour the batter into the prepared pan. Smooth the top with a spatula to ensure it bakes evenly. If you want to add the optional chocolate chips or walnuts, now’s the time! Sprinkle them on top for that extra touch.
Place the loaf into the preheated oven and bake for about 60 minutes. You’ll know it’s ready when the loaf rises and cracks in the center. If you insert a toothpick into the center, it should come out clean.
Once baked, let the bread cool in the pan for at least 1 hour before slicing into it. This waiting period helps the bread set and improves its texture.
After cooling, you can store the bread in the fridge for the best shelf life. It should keep well in an airtight container for up to 1 week. Alternatively, you can freeze individual slices for up to 3 months, making it a perfect snack for those busy days!
