Pumpernickel Nut and Seed Bread (Vegan, Paleo, Gluten Free)

I am super excited to share this recipe with you today!

Pumpernickle Nut and Seed Bread

I can not even begin to describe to you how delicious this bread is and how much it satisfies any craving you might have for a slice of bread but at the same time being completely grain free.

Pumpernickel is a type of rye bread that is originally from Germany.  It is a typically heavy, slightly sweet bread made with rye flour and whole rye berries.  The strong flavor that traditionally comes from rye bread is actually not coming from the rye itself but the caraway seeds.  Pumpernickel bread is more mild in flavor than rye due to not adding as many of these flavor packed little seeds.

Being part German myself you would have thought that I would have had more experiences with pumpernickel bread but it has only recently come into my life.  I don’t think that it will be leaving my life anytime soon either.

Pumpernickle Nut and Seed Bread 3

Bread has definitely been on the bad wrap list as of late and I myself have been on the hunt for a more nutritious and flavorful way to enjoy a slice.  There are some decent versions of healthier breads on the market but I haven’t been able to find one that checks all of my boxes.  This nut and seed bread is a different story…

All real ingredients √

Gluten Free √

Grain Free √

Soy Free √

Dairy Free √

Tons of flavor √

High in nutrition √

Easy to make √

Great texture √

There are so many ways to enjoy pumpernickel bread and you can do some of your own creating.  I love it toasted with some grass fed butter but the possibilities are endless.  Try it with mashed avocado served with a pasture egg and sprinkled with fresh dill.  Spread it with your favorite homemade hummus or mashed garbanzo beans and drizzled with tahini.  Add slices of wild smoked salmon, fresh red onion, and capers.  Make a sandwich with egg salad made with olive oil mayonnaise.  Or even cut into cubes and toast in the oven for the best crouton you have ever tasted.

Pumpernickle Nut and Seed Bread 2

If you decide to make this bread (and I hope that you do) please share with me on Facebook or Instagram so I can see your wonderful creations.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 -12
Author Sara

Ingredients

Instructions

  1. In a large bowl add all the ingredients threw the orange zest.
  2. In a small bowl add the warm coffee and melt in the coconut oil and molasses.
  3. Mix the wet ingredients into the dry ingredients until well combined.
  4. The dough will be thick.
  5. In a lined 10x5x3 bread pan or silicone bread pan press in the dough to an even shape.
  6. Let the bread sit to continue to form while the oven heats up.
  7. Heat the oven to 350 degrees F.
  8. Cook the bread for 20 minutes.
  9. Remove carefully from the pan and transfer the bread directly to the rack.
  10. Bake an additional 30-40 minutes until fully set and crispy on the outside.
  11. Allow to cool fully before cutting into slices with a serrated knife.
  12. Store in an airtight container for up to 5 days or in the freezer for one month.

Recipe Notes

*choose organic ingredients when possible.

 

Pumpernickle Nut and Seed Bread #vegan #paleo #glutenfree

 

15 Comments
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  1. Is there a way to make this without the coffee? We don’t prefer coffee and generally stay away from caffeine.

    1. Great question! You can replace the coffee with water. Traditional pumpernickel bread is made with coffee so the color and flavor of the final result may be a little different but still delicious. I hope you enjoy!

  2. This sounds AWESOME!! I can’t wait to try this. But first a couple questions: Do you grind any of the seeds, like the flax? And how does it taste? 🙂

  3. Hi! I just made this, but the bread is not hard. It’s very soft. Not sure what I did wrong! 🙁 The only thing I did different was soak the nuts, so it’s easier to digest…

    1. Did you dehydrate the nuts after soaking them? That might explain why the bread is very soft…too much extra water from the nuts. You can soak nuts and then dehydrate them in the lowest setting on your oven for a few hours to get them crunchy again.

    1. Molasses is there more for flavor and color since it is in traditional pumpernickel bread. The flavor might not be the same but you could try it without as see what happens.