This easy and delicious buckwheat quick bread is made without yeast or sugar. It’s an excellent choice for anyone avoiding gluten or reducing added sugars.
There are few things more satisfying than freshly baked bread: the aroma, the flavor and that first warm slice spread with your favorite topping. It makes mornings feel a little brighter.
I like to have homemade bread or muffins ready for my kids before school. Paired with a smoothie, it usually keeps them satisfied until snack time.
Some family favorites already on the blog include Whole-Grain Spelt Naan, Mixed Berry Muffins, and Low Sugar Chocolate Chip Muffins. Lately I’ve been favoring quick breads that rely on an acidic milk and baking soda or powder instead of yeast.
These loaves are just as satisfying and much quicker to prepare. I already love the gluten-free bread recipe here, but I also enjoy experimenting. This version is egg-free and oil-free, built around one of my favorite flours: buckwheat.
The loaf turned out wonderfully. Adding cooked quinoa gives a subtle texture and a boost of protein. My whole family approved—and honestly, I could eat this whole loaf myself.
Recipe tips
I use buckwheat flour ground from raw buckwheat groats or a lighter buckwheat flour for the best texture. For the buttermilk, I often use a simple homemade coconut or dairy-based version depending on dietary needs.
We enjoy this bread topped many ways: my kids like butter or a drizzle of olive oil, and I love it with peanut butter. However you serve it, I hope you enjoy it as much as we do.
Buckwheat Quick Bread
10 minutes
40 minutes
50 minutes
Servings:
14 slices
Ingredients
- 2 cups light buckwheat flour
- 1 ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- ½ cup cooked quinoa
- 1 ½ cups buttermilk see below for how to make your own
- ½ cup applesauce
Instructions
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Preheat the oven to 350°F (175°C).
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To make a simple buttermilk substitute, add 1 1/2 tablespoons apple cider vinegar to a measuring cup, then pour in milk until the total measures 1 1/2 cups. Stir and let sit for 2–3 minutes.
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In a large bowl, whisk together the buckwheat flour, baking soda, baking powder and sea salt.
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In a separate bowl combine the ‘buttermilk’ and applesauce.
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Mix the wet ingredients into the dry ingredients, add the cooked quinoa, and stir until just combined. The batter will be wet.
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Pour the batter into a well-oiled loaf pan.
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Bake 30–40 minutes, until the top is golden and the loaf springs back when lightly pressed.
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Remove from the oven and cover the pan with a clean towel for 10 minutes to rest.
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Turn the loaf out of the pan, slice and serve.
Notes
WW Points: 3
Nutrition
Carbohydrates: 18.3g
Protein: 3.9g
Fat: 1.1g
Fiber: 2.2g
Sugar: 2.6g
If you try this recipe, please leave a star rating and a comment below to tell me how you liked it!