This easy and flavorful buckwheat quick bread is made without yeast or added sugar. It’s an excellent option for those avoiding gluten or limiting sugar.
There are few things as comforting as freshly baked bread—the aroma filling the kitchen, the warm slice smothered in a favorite spread. Homemade bread can make mornings feel special, and this loaf is simple enough for weekday baking.
I like to keep a batch of homemade breads or muffins on hand for my kids’ school breakfasts. Paired with a smoothie, a slice of this bread 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 leaning away from yeast-based loaves and toward quick breads that use an acidic milk with baking soda and/or baking powder. These rise quickly and are reliably satisfying.
I already have a favorite gluten-free loaf on the site, but I wanted to create a version that’s egg-free and oil-free, highlighting one of my preferred flours—buckwheat. I added cooked quinoa for extra protein, and the result was a tender, wholesome loaf that the whole family approved of.
Recipe tips
Use light buckwheat flour or flour ground from raw buckwheat groats for the best texture and flavor. To make a dairy-free buttermilk substitute, add apple cider vinegar to your milk of choice and let it sit briefly until slightly thickened—this reacts with the baking soda for lift.
We enjoy this bread in many ways. My daughters prefer a pat of butter or a drizzle of olive oil, and I like it with peanut butter. It pairs well with soup or salad, or simply enjoyed on its own.
I hope you enjoy this recipe as much as we do.
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 substitute, add 1 1/2 tablespoons apple cider vinegar to a measuring cup, then add milk until you reach 1 1/2 cups total.
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Stir and let sit for 2–3 minutes to curdle slightly.
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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 prepared buttermilk and applesauce.
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Pour the wet ingredients into the dry and fold together until just combined. Stir in the cooked quinoa.
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Pour the wet batter into a well-oiled loaf pan—the batter will be moist.
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Bake 30–40 minutes, until the top is golden and the loaf springs back when gently pressed.
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Remove from the oven and cover the pan with a clean towel for 10 minutes to finish cooling.
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Turn the loaf out of the pan, slice, and enjoy.
Notes
WW Points: 3
Nutrition
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