Pumpernickel Quick Bread
Discover the earthy richness of homemade *Pumpernickel Quick Bread*—a wholesome, no-yeast recipe that's ready in under an hour! This rustic loaf combines whole wheat and rye flours with a touch of cocoa powder and caraway seeds for classic depth of flavor. Sweetened with molasses and honey, and enhanced with optional espresso powder, this bread delivers a subtle balance of sweet and savory. The addition of buttermilk and apple cider vinegar ensures a tender crumb without the fuss of proofing dough. Sprinkle chopped nuts or seeds on top for a delightful crunch, and enjoy it toasted, slathered with butter, or paired with savory toppings. Perfect for bread lovers seeking a quick and hearty bake, this recipe brings old-world flavor to your modern kitchen.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1.25 cups Rye flour
- 2 tablespoons Cocoa powder
- 2 teaspoons Baking soda
- 0.75 teaspoon Salt
- 1 teaspoon Caraway seeds
- 0.25 cup Molasses
- 2 tablespoons Honey
- 1.25 cups Buttermilk
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Instant espresso powder (optional)
- 0.25 cup Chopped nuts or seeds (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, rye flour, cocoa powder, baking soda, salt, and caraway seeds (if using).
In a separate bowl, combine the molasses, honey, buttermilk, apple cider vinegar, melted butter, and instant espresso powder (if using). Whisk until well blended.
Gradually pour the wet ingredients into the dry ingredients while stirring gently with a spatula or wooden spoon. Mix until just combined—do not overmix as this can make the bread dense.
Pour the batter into the prepared loaf pan, spreading it evenly. If desired, sprinkle chopped nuts or seeds on top for added texture and flavor.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it rest in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve on its own, toasted, or with your favorite spread. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 4658 mg | 203% | |
| Total Carbohydrate | 370.6 g | 135% | |
| Dietary Fiber | 52.9 g | 189% | |
| Total Sugars | 112.8 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 687 mg | 53% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3580 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
