1 hr 20 mins.
Combine the melted butter, buckwheat flour, brown and white sugar and pumpkin pie spice in a bowl. Stir until well combined and place in the refrigerator while you prepare the rest of the recipe.
Line your 9” x 5” baking tin with parchment paper, ensuring a little is hanging over the sides - this helps with lifting the bread out when it’s baked. Next, pre-heat your oven to 160 Deg C (320 F).
Combine the pumpkin puree, egg, vanilla, brown sugar and pumpkin pie spice in a bowl and mix well to combine.
In a separate bowl, stir together the buckwheat flour and baking powder.
Add the flour mixture to the pumpkin mixture and stir until combined - then add the melted butter and mix again.
Add the batter to the loaf tin.
Remove the streusel topping from the fridge and break it up with a fork to create “clumps”. Next, cover the top of the batter with the streusel - ensuring it is gently pressed in.
Bake for 50 mins - 1 hour. Check that a skewer inserted comes out clean. If you feel it needs more time, continue baking and check every 5 mins.