Pumpernickel Quick Bread
🕒 Cook Time: 50 minutes
🕒 Prep Time: 10 minutes
🕒 Total Time: 1 hour
📝 Description: This Pumpernickel Quick Bread is a delightful treat, perfect for slathering with butter and enjoying with a cup of tea. The aroma that fills your kitchen as it bakes is simply irresistible.
🍞 Recipe Category: Quick Breads
🔑 Keywords: Breads, < 60 Mins
🥖 Recipe Yield: 1 9×5 inch loaf bread
📊 Nutritional Information (per serving):
- Calories: 1809.5
- Fat Content: 78.7g
- Saturated Fat Content: 15.4g
- Cholesterol Content: 448.6mg
- Sodium Content: 1644.4mg
- Carbohydrate Content: 245.5g
- Fiber Content: 27.6g
- Sugar Content: 49.2g
- Protein Content: 42.4g
🛒 Ingredients:
- 1 cup cornmeal
- 1/2 cup whole wheat flour
- 1/2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp caraway seeds
- 1-2 eggs
- 2 tbsp molasses
- 1 cup milk
- 1/4 cup canola oil
- 3/4 cup sesame seeds
📝 Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9″ x 5″ loaf pan to prevent sticking.
- Combine the rye flour, cornmeal, whole wheat flour, baking powder, baking soda, and caraway seeds in a mixing bowl.
- In a separate small bowl, beat the eggs, molasses, milk, and canola oil until well combined.
- Pour the wet ingredients over the dry ingredients in the mixing bowl, and gently stir with a wooden spoon until fully blended.
- Transfer the batter into the prepared loaf pan, spreading it evenly.
- Sprinkle the top of the batter with sesame seeds for added flavor and texture.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for a few minutes.
- Transfer the bread onto a wire rack to cool completely before slicing and serving.
This Pumpernickel Quick Bread is perfect for any time of day, whether enjoyed as a breakfast treat or as a savory snack. Its rich flavor and hearty texture will have everyone coming back for more!
