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Low Carb Pumpernickel Quick Bread

Categories Gluten Free, Healthy Recipes, Low Carb, Side Dish

I love pumpernickel bread but when I can’t afford the carbs this low carb pumpernickel quick bread makes me feel like I am indulging but it’s all healthy and keeps my blood sugar in check. It has a great texture and slices just like normal bread. It can also be toasted if you want a heartier feel.

I also love how quick this bread is to make, no rise time just mix, bake and serve. It is also gluten free when you use cassava flour or gluten free baking mix. You can use whole wheat flour if you are not gluten free and it works great too.

Someone didn’t go easy on the butter… just how I like it!

I love pumpernickel with both sweet and savory sides, sometimes I just want it with butter, other times I want a runny egg on it and other times I want it slathered in reduced sugar jelly. It’s perfect to have on hand when you need a filling snack or during a meal as a side.

What you need to make low carb pumpernickel quick bread:

makes 1 loaf

  • 1 1/2 cups almond flour
  • 1 1/2 tablespoon cacao powder or cocoa powder
  • 1 tablespoon baking powder
  • 1 tablespoon brown sugar
  • 2 tablespoon caraway seeds
  • 1/2 cup cassava flour or gluten free baking mix or whole wheat flour
  • 1 teaspoon salt
  • 2 tablespoons butter – melted
  • 2 tablespoon molasses
  • 4 eggs
  • 1/2 cup water

Instructions

  1. Pre-heat oven to 350 F.
  2. Grease a standard bread pan.
  3. Mix together the almond flour, cacao powder, baking powder, brown sugar, caraway seeds, cassava (or gluten free baking mix or whole wheat flour), and salt.
  4. Mix those ingredients together.
  5. Add the melted butter, molasses, eggs and water and stir.
  6. To get a smooth bread with no chunky caraway seeds then blend either in a blender or with an immersion blender until batter is smooth.
  7. Bake for 35 minutes or less if using a slightly larger bread pan. Bake until tops are risen and bread feels slightly firm.
  8. Let cool for a few minutes before slicing and serving.

 

Print Recipe
4.77 from 42 votes

Low Carb Pumpernickel Quick Bread

Quick, easy, low carb and delicious pumpernickel bread!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Servings: 1 loaf

Ingredients

  • 1 1/2 cups almond flour
  • 1 1/2 tablespoon cacao powder or cocoa powder
  • 1 tablespoon baking powder
  • 1 tablespoon brown sugar
  • 2 tablespoon caraway seeds
  • 1/2 cup cassava flour or gluten free baking mix or whole wheat flour
  • 1 teaspoon salt
  • 2 tablespoons butter - melted
  • 2 tablespoon molasses
  • 4 eggs
  • 1/2 cup water

Instructions

  • Pre-heat oven to 350 F.
  • Grease a standard bread pan.
  • Mix together the almond flour, cacao powder, baking powder, brown sugar, caraway seeds, cassava (or gluten free baking mix or whole wheat flour), and salt.
  • Mix those ingredients together.
  • Add the melted butter, molasses, eggs and water and stir.
  • To get a smooth bread with no chunky caraway seeds then blend either in a blender or with an immersion blender until batter is smooth.
  • Bake for 35 minutes or less if using a slightly larger bread pan. Bake until tops are risen and bread feels slightly firm.
  • Let cool for a few minutes before slicing and serving.
4.77 from 42 votes (42 ratings without comment)