This pumpernickel flourless bread is gluten free, grain free, dairy free, and much lower in carbs than most breads. It’s perfect for sandwiches and toasts up nicely. This recipe was adapted from Angela Coleby’s (of Divalicious Recipes) almond butter bread. I love Angela’s bread recipe and wanted to create a pumpernickel version.
Main ingredients and substitutions
Creamy almond butter gives this bread structure while keeping it pretty low carb. I haven’t tried substituting other nut butters yet but I suspect any type of nut or seed butter should work – just make sure it doesn’t contain added sugar or salt.
Eggs combined with baking soda and vinegar (or lemon juice) keep this flourless bread light and fluffy. You can substitute 1 teaspoon of gluten-free baking powder instead of the baking soda and vinegar if you prefer.
Blackstrap molasses and unsweetened cocoa powder combine to give this bread its pumpernickel flavor. You can omit those two ingredients if you want a plain, non-pumpernickel, lower-carb version of this bread.
How to make this flourless bread
This gluten-free pumpernickel bread is quick and easy to make. Start by preheating the oven, then add the almond butter, eggs, salt, blackstrap molasses, unsweetened cocoa powder, and vinegar to a large mixing bowl and use a whisk to mix well. Add the baking soda and whisk some more to combine it.
Next you’ll transfer the batter to a medium sized parchment paper lined loaf pan (my pan is 9.25 x 5.25 x 2.75 inches).
Bake the bread at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted into the middle of the loaf looks clean upon removal.
Be sure to let the bread cool off before removing from the pan and enjoying.
Storage and freezing
Store leftover bread in an airtight container in the fridge for up to five days or in the freezer for up to six months.
To give this flourless bread an additional flavor boost, add a tablespoon of caraway seeds, sesame seeds, or everything but the bagel seasoning to the batter. You can also sprinkle some more on top of the bread batter after you’ve transferred it to the loaf pan if you like.
More gluten-free baking recipes to try
- These decadent grain-free brownies are made with chickpea flour.
- This nutritious chocolate cake is made with buckwheat flour.
- These golden, subtly sweet corn muffins are made with corn flour.
- These vegan blackberry muffins are made with oat flour.
- Parchment paper
- Loaf pan
- 4 eggs
- 1 cup creamy almond butter (with no added sugar or salt)
- 2 tablespoons blackstrap molasses
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vinegar or lemon juice
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees Fahrenheit
- Add the eggs, almond butter, blackstrap molasses, cocoa powder, vinegar or lemon juice, and salt to a large mixing bowl, then whisk well.
- Add the baking soda and whisk briefly to incorporate it.
- Transfer that mixture to a medium sized, parchment paper lined loaf pan (my pan is 9.25 x 5.25 x 2.75 inches).
- Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted into the middle of the loaf looks clean upon removal.
- Let the bread cool before removing from the pan and serving.
- Leftovers can be stored in an airtight container in the fridge for up to five days or in the freezer for up to six months.
- You can omit the blackstrap molasses and cocoa powder for a plainer, lower-carb, non-pumpernickel version of this flourless bread.
- Optional addition: add 1 tablespoon of caraway seeds, sesame seeds, or everything but the bagel seasoning to the batter. You can also sprinkle some extra on top of the loaf after you’ve transferred it to the loaf pan before baking.
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- This easy, homemade vegan whole grain bread is soft, fluffy, and delicious.
- These whole wheat raspberry muffins are vegan and refined sugar free.
- These nutrient-dense banana buckwheat muffins are perfect for a make-ahead breakfast.