This easy and delicious buckwheat quick bread is made without yeast or added sugar. It’s a great option for those with gluten sensitivities or anyone following a lower-sugar diet.
There are few things as wonderful as freshly baked bread — the aroma, the warm crumb, that first buttery or nut-buttered bite. I try to have a batch of homemade bread or muffins ready for my kids most mornings. Paired with a smoothie, it usually keeps them satisfied until snack time.
Some of their favorites already on the blog include Whole-Grain Spelt Naan, Mixed Berry Muffins, and Low Sugar Chocolate Chip Muffins. Lately I’ve been leaning away from yeast breads and toward fast, reliable quick breads that use an acidic milk with baking soda and/or baking powder. They’re just as satisfying and much quicker to prepare.
I already love a gluten-free loaf on the site, but I wanted to experiment with a version that’s free of eggs and oil and built around one of my favorite flours: buckwheat. This loaf turned out beautifully. I added cooked quinoa for extra protein, and the whole family approved — though I could easily eat the whole loaf myself!
Recipe tips
I recommend using light buckwheat flour, ground from raw buckwheat groats when possible. For the buttermilk, I often use homemade coconut milk or regular milk with a splash of vinegar — it works perfectly to activate the baking soda.
We enjoy this bread in many ways: my kids like a pat of butter or a drizzle of olive oil; I prefer it with peanut butter. It pairs well with soup or salad, and it’s equally good on its own.
Buckwheat Quick Bread
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 the buttermilk, add 1 1/2 tablespoons apple cider vinegar to a measuring cup and then add milk until the total reaches 1 1/2 cups. Stir and let sit 2–3 minutes.
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In a large bowl, whisk together the dry ingredients: buckwheat flour, baking soda, baking powder, and salt.
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In a separate bowl, combine the buttermilk and applesauce.
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Add the wet ingredients and cooked quinoa to the dry ingredients 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 for 30–40 minutes, or until the top is golden and the loaf feels springy to the touch.
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Remove from the oven and cover the pan with a clean kitchen towel for 10 minutes to rest.
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Turn the loaf out of the pan, slice, and enjoy.
Notes
WW Points: 3
Nutrition
If you try this recipe, please leave a star rating and a comment below to let me know how you liked it!