I enjoy laid back, relaxed weekend breakfasts. My morning routine in the week can be fairly hectic, and weekday breakfasts usually tend to be light and convenient. On the weekends, I relish the chance to spend time with my family and eat a long, pleasant breakfast together. That’s what I love about this pumpkin loaf- it’s lightly sweet, and makes the perfect side for a weekend breakfast. True, this loaf could work as a quick breakfast during the week (it can keep for up to 5 days if properly wrapped), but I prefer to have a nice slice with a warm drink, along with whatever else I’ve cooked up that morning. We don’t get a lot of time together in the week (well, not as much as we’d all like!), and Saturday and Sunday breakfasts are a time to catch up with each other, plan our weekend activities, and just unwind a bit.


What I like best about this loaf is it is so versatile! It’s delicious on its own, but also tastes great topped with maple butter or jam. For this recipe, I chose to use a combination of buckwheat and millet flours. Buckwheat flour is one of my favourite flours- if you’ve been following my blog, you’ve probably seen it in a few of my recipes before! It has a nutty flavour that I just love, and is full of vitamins and minerals. I used millet flour to smooth out the texture of the loaf and add a warm yellow hue to the finished product.


While this loaf doesn’t actually contain any pumpkin flesh, there is a significant amount of pumpkin seed butter in the recipe. Pumpkin seeds are incredibly nutritionally dense, and contain manganese, zinc, magnesium and copper, amongst other nutrients, and are rich in antioxidants. The seed butter is exactly what it sounds like- pumpkin seeds that have been pureed into a butter, providing a rich moisture and mild flavour to the loaf while also enhancing it with all of the aforementioned nutritional benefits. To enrich the loaf further, I also added coconut oil and coconut cream. Coconuts are rich in calcium, antioxidants, protein, iron and a variety of other minerals. The oil and cream add a great deal of richness to this loaf, without the use of saturated fats. For sweetness, I chose to add agave syrup to the loaf this time, although you could certainly use maple syrup if you prefer. If using maple syrup, cut down the amount used by 2 tbsp.


Whether you choose to bake this loaf to have on hand for a quick breakfast to go, or do as I did and make it part of a relaxed breakfast ritual, you’ll love this sweet, healthy recipe! Until next time, eat well to live well!

Pumpkin Seed loaf
Cook Time
30 mins
Course: Dessert
  • 1/2 cup Millet flour
  • 1 1/2 cup Buckwheat flour
  • 6 tbsp Agave Syrup
  • 2 tbsp Coconut cream
  • 1/4 cup Coconut oil
  • 200 ml Rice milk
  • 1 tbsp Baking powder
  • 1 tsp Corn flour
  • 1/2 tsp Salt
  • 1 tsp Vanilla powder
  • 1 tsp Cinnamon
  • 4 Dates (chopped)
  • 2 tbsp Pumpkin seed butter
  • 1/2 cup Pumpkin seeds
  1. Preheat oven to 185C (375F)

    2. Combine all ingredients in a large bowl, and mix until a smooth batter is formed. Pour into a loaf pan.

    3. Bake for 40 minutes in the center of the oven. To check doneness, insert a toothpick into the center of the loaf. If the toothpick comes out clean, the loaf is finished. If not, continue to bake, checking at every 10 minute interval.

    4. Allow to cool for at least 30 minutes. 

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