Dark and Spicy Pumpkin Loaf

This bread is excellent--the fact that it is gluten free should put no one off--it's not non-wheat flour trying to imitate wheat flour. It's a delicious expression of buckwheat's own characteristics. I was pointed to this recipe by Luisa of the Wednesday Chef and it's the first recipe I've made from this book--and this recipe alone makes the book worth owning. I used brown instead of white sugar, was generous in my measuring and added walnuts. The result was a lovely 9" loaf which sliced beautifully. I can't say whether it has any shelf life as it all disappeared too quickly.