This recipe mashes up two renowned pumpkin bread recipes (one from Deb Perlman of Smitten Kitchen, and the other from Alanna Taylor-Tobin of The Bojon Gourmet) with an enchanting spice blend and gluten-free ingredients. It uses the entire can of pumpkin, featuring flavor-forward buckwheat flour, oat flour for moisture, and Amma's Chai Masala by Tasting India for a unique twist. It results in a crowd-pleasing loaf with distinct pumpkin spice tones.