Buckwheat adds a nutty flavor to this not-too-sweet, gluten-free tea cake. You can bake this in a loaf pan or in muffin cups!
Buckwheat Spicy Pumpkin Loaf
Preheat oven to 350 degrees. Grease or line loaf pan with parchment paper.
Whisk sugar and eggs until blended. Add in coconut oil and mix well.
In a separate bowl sift or whisk flours, baking powder, baking soda, spices, and salt. Add to wet mixture and stir. Add in pumpkin purée, raisins, and optional nuts. Pour into prepared pan.
Bake for 45-50 minutes until a toothpick comes out clean. Cool for 2 hours before slicing. Enjoy,