Mmm, pumpernickel bread—that rich, earthy delight that turns any meal into a cozy feast. Whether you’re a seasoned baker or just starting out, these 25 variations offer something for everyone, from classic loaves to creative twists. Get ready to fill your kitchen with warmth and your table with irresistible flavors. Let’s dive in and discover your new favorite recipe!
Classic German Pumpernickel Bread
Wondering how to make that dense, slightly sweet rye bread you love from German bakeries? You can totally bake authentic pumpernickel at home—it’s easier than you think and fills your kitchen with the coziest aroma. Let’s get started!
Ingredients
– 2 cups coarse rye flour
– 1 cup bread flour
– 1 ½ cups warm water (about 110°F, or warm to the touch)
– 2 tbsp molasses (for depth; honey works too)
– 1 tbsp active dry yeast
– 1 tsp salt
– 1 tbsp vegetable oil (or any neutral oil for greasing)
Instructions
1. In a small bowl, combine warm water and yeast, stirring until dissolved. Let sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together rye flour, bread flour, and salt.
3. Pour the yeast mixture and molasses into the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
4. Lightly flour a surface and knead the dough for 8–10 minutes until smooth and elastic. Tip: If it feels too sticky, add a sprinkle of bread flour as you go.
5. Grease a clean bowl with vegetable oil, place the dough inside, and cover with a damp cloth. Let rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough to release air, then shape it into a round loaf.
7. Place the loaf on a parchment-lined baking sheet, cover, and let rise for another 45 minutes.
8. Preheat your oven to 350°F.
9. Bake the bread for 45–50 minutes until the crust is dark and firm, and it sounds hollow when tapped on the bottom. Tip: For a softer crust, brush with water before baking.
10. Cool completely on a wire rack for at least 2 hours before slicing. Tip: Use a serrated knife to avoid squishing the dense crumb.
Out of the oven, this pumpernickel has a chewy, moist texture with hints of molasses and a robust rye flavor. It’s perfect thinly sliced for open-faced sandwiches or toasted with a smear of butter for a hearty snack.
Sourdough Pumpernickel Bread
Did you know sourdough pumpernickel is easier to make than you think? You’ll love its rich, earthy flavor and chewy texture. Let’s get baking!
Ingredients
- 2 cups bread flour
- 1 cup whole rye flour
- 1 cup active sourdough starter
- 1 cup warm water (about 100°F)
- 2 tbsp molasses
- 1 tbsp cocoa powder (for color, optional)
- 1 tbsp caraway seeds
- 1 tsp salt
- 1 tbsp vegetable oil (or any neutral oil)
Instructions
- Combine 2 cups bread flour, 1 cup whole rye flour, 1 tsp salt, 1 tbsp caraway seeds, and 1 tbsp cocoa powder in a large bowl.
- Add 1 cup active sourdough starter, 1 cup warm water, 2 tbsp molasses, and 1 tbsp vegetable oil to the dry ingredients.
- Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature (70-75°F) for 8-12 hours until doubled in size.
- Punch down the dough to release air bubbles.
- Shape the dough into a round loaf and place it on a parchment-lined baking sheet.
- Score the top of the loaf with a sharp knife in a cross pattern, about 1/2 inch deep.
- Cover the loaf loosely with plastic wrap and let it proof for 1-2 hours until puffy.
- Preheat your oven to 375°F with a baking stone or sheet inside.
- Bake the bread for 35-40 minutes until the crust is dark brown and the internal temperature reaches 190°F when checked with a thermometer.
- Transfer the bread to a wire rack and let it cool completely for at least 2 hours before slicing.
For best results, slice it thick and toast it lightly. The crust is crisp, and the crumb is dense with a tangy, malty flavor. Try it with smoked salmon or as a base for avocado toast!
Pumpernickel Rye Bread with Caraway Seeds
Who knew that making pumpernickel rye bread at home could be so rewarding? You’ll love the deep, earthy flavors and the satisfaction of baking your own loaf. It’s perfect for sandwiches or just slathering with butter.
Ingredients
– 2 cups bread flour
– 1 cup rye flour
– 1 tbsp caraway seeds, plus extra for topping
– 1 tsp salt
– 1 packet (2 1/4 tsp) active dry yeast
– 1 tbsp brown sugar
– 1 cup warm water (110°F)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 tbsp cornmeal for dusting
Instructions
1. In a small bowl, combine warm water (110°F), brown sugar, and yeast; let sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together bread flour, rye flour, caraway seeds, and salt.
3. Pour the yeast mixture and vegetable oil into the dry ingredients.
4. Stir with a wooden spoon until a shaggy dough forms.
5. Tip: If the dough feels too sticky, add 1 tbsp more bread flour at a time until manageable.
6. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
7. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
8. Punch down the dough to release air bubbles.
9. Shape the dough into a round loaf and place on a baking sheet dusted with cornmeal.
10. Cover loosely with the damp cloth and let rise for another 30 minutes.
11. Tip: For a crisp crust, slash the top of the loaf with a sharp knife before baking.
12. Preheat your oven to 375°F.
13. Brush the loaf lightly with water and sprinkle extra caraway seeds on top.
14. Bake for 30-35 minutes until the bread sounds hollow when tapped on the bottom.
15. Tip: Use an instant-read thermometer to check for an internal temperature of 190°F for doneness.
16. Let the bread cool on a wire rack for at least 1 hour before slicing.
You’ll adore the dense, chewy texture and the warm, aromatic kick from the caraway seeds. Try toasting a slice and topping it with avocado or using it for a robust Reuben sandwich—it holds up beautifully without getting soggy.
Honey-Molasses Pumpernickel Loaf
Did you know pumpernickel gets its deep color from molasses? This honey-molasses version is surprisingly easy to make at home, and your kitchen will smell amazing while it bakes.
Ingredients
– 2 cups warm water (about 110°F, or warm to the touch)
– 2 tbsp active dry yeast (check expiration date for best rise)
– 1/4 cup honey (or maple syrup for a vegan option)
– 1/4 cup molasses (dark or robust flavor works best)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 tsp salt
– 4 cups bread flour (plus extra for dusting)
– 1 cup rye flour
– 1/4 cup cocoa powder (unsweetened, for richness)
– 1 tbsp caraway seeds (optional, for traditional flavor)
Instructions
1. In a large bowl, combine warm water and yeast, stirring gently until dissolved.
2. Let the yeast mixture sit for 5 minutes until frothy—this ensures it’s active.
3. Add honey, molasses, vegetable oil, and salt to the bowl, whisking until fully incorporated.
4. Gradually mix in bread flour, rye flour, cocoa powder, and caraway seeds if using, until a shaggy dough forms.
5. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
7. Punch down the dough to release air, then shape it into a loaf and place in a greased 9×5-inch loaf pan.
8. Cover the loaf and let it rise again for 45 minutes until it domes above the pan rim.
9. Preheat your oven to 375°F during the last 15 minutes of rising.
10. Bake the loaf for 35-40 minutes until the top is dark brown and it sounds hollow when tapped.
11. Tip: For a soft crust, brush the top with melted butter right after baking.
12. Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Zesty and rich, this bread has a moist, dense crumb with a hint of sweetness from the honey. It’s perfect toasted with butter or used for hearty sandwiches—try it with smoked turkey and sharp cheddar for a fall favorite.
Whole Wheat Pumpernickel Bread with Walnuts
Baking this hearty whole wheat pumpernickel bread with walnuts is easier than you think, and the rich, nutty aroma filling your kitchen is pure comfort. You’ll love how simple ingredients come together for a loaf that’s both wholesome and satisfying. Let’s get started!
Ingredients
– 2 cups whole wheat flour
– 1 cup pumpernickel flour
– 1/2 cup chopped walnuts (toast for extra flavor)
– 1 1/2 cups warm water (about 110°F)
– 2 tbsp molasses (dark or light)
– 2 tbsp olive oil (or any neutral oil)
– 2 tsp active dry yeast
– 1 tsp salt
– 1 tsp caraway seeds (optional, for traditional flavor)
Instructions
1. In a small bowl, combine the warm water and molasses, stirring until the molasses dissolves.
2. Sprinkle the yeast over the water mixture, let it sit for 5–10 minutes until foamy.
3. Tip: If the yeast doesn’t foam, it might be old—start over with fresh yeast for best results.
4. In a large mixing bowl, whisk together the whole wheat flour, pumpernickel flour, and salt.
5. Pour the yeast mixture and olive oil into the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
6. Add the chopped walnuts and caraway seeds (if using), mixing until evenly distributed.
7. Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic.
8. Tip: If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
9. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1–1.5 hours until doubled in size.
10. Punch down the dough to release air, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
11. Cover the pan and let the dough rise again for 45–60 minutes until it domes above the pan rim.
12. Preheat your oven to 375°F during the last 15 minutes of the second rise.
13. Bake the bread for 35–40 minutes, until the top is dark brown and sounds hollow when tapped.
14. Tip: For a crisp crust, brush the top with water before baking or spritz the oven with water.
15. Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Zesty and robust, this bread has a dense, moist crumb with crunchy walnut bits and a deep, malty flavor from the molasses. Slice it thick for toast with avocado or enjoy it alongside a hearty soup—it’s a versatile staple that keeps well for days.
Pumpernickel Bagels with Smoked Salmon
Aren’t you craving something savory and satisfying? These pumpernickel bagels with smoked salmon are perfect for a weekend brunch or a quick, fancy lunch. You’ll love how the rich, earthy bagel pairs with the silky salmon.
Ingredients
– 2 pumpernickel bagels (store-bought or homemade, sliced in half)
– 4 oz smoked salmon (thinly sliced, or more if you’re a salmon lover)
– 1/4 cup cream cheese (softened at room temperature for easy spreading)
– 1 tbsp capers (rinsed if salty, or omit for a milder flavor)
– 1/4 red onion (thinly sliced, soak in cold water for 5 minutes to reduce sharpness)
– 1 tbsp fresh dill (chopped, or use 1 tsp dried dill as a substitute)
– 1 tsp lemon juice (freshly squeezed, adjust for brightness)
– Black pepper to taste (freshly ground for best flavor)
Instructions
1. Preheat your oven to 350°F to toast the bagels for a warm, crisp texture.
2. Place the bagel halves cut-side up on a baking sheet and toast in the oven for 5-7 minutes, until lightly golden and crisp.
3. Tip: Keep an eye on them to avoid burning—ovens can vary, so check at 5 minutes.
4. While the bagels toast, spread 1 tablespoon of softened cream cheese evenly onto each toasted bagel half.
5. Layer 1 ounce of smoked salmon on top of the cream cheese on each bagel half.
6. Sprinkle capers evenly over the salmon for a briny, salty kick.
7. Top with thinly sliced red onion, distributing it evenly across all halves.
8. Garnish with chopped fresh dill and a drizzle of lemon juice for freshness.
9. Tip: Add the lemon juice just before serving to keep the salmon from becoming too wet.
10. Finish with a grind of black pepper to taste for a bit of spice.
11. Tip: Serve immediately to enjoy the contrast of the warm bagel and cool toppings.
You’ll adore the chewy, dense bagel against the smooth cream cheese and flaky salmon. The capers and onion add a nice crunch and zing, making every bite a delight. Try it with a side of fresh fruit or a simple salad for a complete meal.
Dill and Onion Pumpernickel Bread
Let’s be real—sometimes you just need a bread that’s got some personality. This dill and onion pumpernickel is hearty, flavorful, and surprisingly simple to make at home. You’re going to love how the aromas fill your kitchen while it bakes.
Ingredients
– 2 cups warm water (about 110°F, like bathwater)
– 1 tbsp active dry yeast (check expiration date for best rise)
– 1/4 cup molasses (adds depth and color)
– 2 tbsp vegetable oil (or any neutral oil)
– 2 cups bread flour
– 2 cups rye flour
– 1/4 cup cocoa powder (for that classic dark color)
– 2 tbsp instant coffee granules (enhances richness)
– 1 tbsp caraway seeds (optional, for traditional flavor)
– 1/2 cup finely chopped yellow onion
– 1/4 cup fresh dill, chopped (or 1 tbsp dried dill)
– 2 tsp salt
Instructions
1. In a large bowl, combine warm water and yeast—let sit for 5 minutes until foamy.
2. Stir in molasses and vegetable oil until fully blended.
3. In a separate bowl, whisk together bread flour, rye flour, cocoa powder, instant coffee, caraway seeds (if using), chopped onion, dill, and salt.
4. Gradually add dry ingredients to the wet mixture, stirring with a wooden spoon until a shaggy dough forms.
5. Tip: If the dough feels too sticky, add 1-2 tbsp more bread flour until manageable.
6. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
7. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
8. Punch down dough to release air bubbles and shape into a round loaf.
9. Place on a parchment-lined baking sheet, cover, and let rise again for 45 minutes.
10. Tip: Slash the top with a sharp knife just before baking for even expansion.
11. Preheat oven to 375°F while dough rises.
12. Bake for 35-40 minutes until the crust is dark and the bottom sounds hollow when tapped.
13. Tip: For a softer crust, brush the loaf with melted butter right after baking.
14. Cool completely on a wire rack before slicing.
Bold flavors really shine here—the dill and onion give it a savory kick, while the dense, moist crumb holds up perfectly to soups or strong cheeses. Try toasting a slice and topping it with cream cheese and smoked salmon for an easy appetizer that’ll impress everyone.
Cranberry Pecan Pumpernickel Bread
Vividly tart and nutty, this bread brings cozy autumn vibes to your kitchen. You’ll love how the cranberries pop with sweetness against the earthy pumpernickel. It’s perfect for toasting or as a hearty sandwich base.
Ingredients
– 2 cups pumpernickel flour (or substitute half with whole wheat for a lighter texture)
– 1 cup warm water (about 110°F, ideal for yeast activation)
– 2 tbsp honey (or maple syrup for a vegan option)
– 1 tbsp active dry yeast
– 1 tsp salt
– 1/2 cup dried cranberries (chopped if large for even distribution)
– 1/2 cup chopped pecans (toast them first for deeper flavor)
– 2 tbsp olive oil (or any neutral oil)
Instructions
1. In a large bowl, combine warm water, honey, and active dry yeast; let sit for 5–10 minutes until frothy to ensure the yeast is active.
2. Stir in pumpernickel flour, salt, and olive oil until a shaggy dough forms.
3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic; tip: if it sticks, add a bit more flour gradually.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and knead in dried cranberries and chopped pecans until evenly distributed.
6. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan.
7. Cover and let rise again for 30–45 minutes until puffy.
8. Preheat your oven to 375°F.
9. Bake the bread for 35–40 minutes until the top is dark brown and it sounds hollow when tapped; tip: use an instant-read thermometer to check for an internal temperature of 190–200°F for doneness.
10. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely; tip: slicing while warm can make it crumbly, so patience pays off.
Especially moist and dense, this bread has a chewy texture with bursts of tart cranberry and crunchy pecans. Try it toasted with cream cheese or as a base for a turkey sandwich—it’s a fall favorite that’ll disappear fast!
Pumpernickel Rolls with Garlic Butter
Ready to make your kitchen smell absolutely incredible? These pumpernickel rolls with garlic butter are the perfect cozy bake. You’ll love how simple they come together for such impressive results.
Ingredients
– 2 cups pumpernickel flour (or substitute half with whole wheat flour for a lighter texture)
– 1 cup warm water (110°F, about the temperature of a warm bath)
– 2 tbsp active dry yeast (check the expiration date for best rise)
– 1 tbsp sugar (helps activate the yeast)
– 1 tsp salt (fine sea salt works best)
– 2 tbsp olive oil (or any neutral oil)
– 4 tbsp unsalted butter, softened (for easy mixing)
– 3 cloves garlic, minced (fresh is best for bold flavor)
– 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
Instructions
1. Combine warm water, yeast, and sugar in a large bowl and let sit for 5 minutes until foamy.
2. Tip: If the mixture doesn’t foam, your yeast may be inactive—start over with fresh yeast.
3. Add pumpernickel flour, salt, and olive oil to the yeast mixture.
4. Stir with a wooden spoon until a shaggy dough forms.
5. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
7. Punch down the dough to release air bubbles.
8. Divide the dough into 8 equal pieces and shape each into a round roll.
9. Tip: Weigh the dough pieces for evenly sized rolls that bake uniformly.
10. Place rolls on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
11. Preheat your oven to 375°F while the rolls rise.
12. Bake the rolls for 18-20 minutes until they sound hollow when tapped on the bottom.
13. Tip: Rotate the baking sheet halfway through for even browning.
14. While the rolls bake, mix softened butter, minced garlic, and parsley in a small bowl.
15. Brush the warm rolls generously with the garlic butter mixture as soon as they come out of the oven.
Fresh from the oven, these rolls have a crisp crust and tender, slightly chewy interior. The garlic butter soaks in, giving every bite a savory, aromatic punch. Serve them warm alongside soup or slice them open for mini sandwiches—they’re irresistible!
Seeded Pumpernickel Bread Buns
You know those days when you crave something hearty and wholesome? These seeded pumpernickel buns are just the thing—packed with nutty flavor and perfect for sandwiches or toasting. They’re surprisingly easy to make at home, and your kitchen will smell amazing.
Ingredients
– 2 cups bread flour (for a chewy texture)
– 1 cup whole wheat flour (or all-purpose if you prefer lighter buns)
– 1/4 cup unsweetened cocoa powder (for that deep color and subtle bitterness)
– 2 tbsp brown sugar (helps with browning and a touch of sweetness)
– 1 tsp instant yeast (no need to proof)
– 1 tsp salt (enhances flavor)
– 1 1/4 cups warm water (about 110°F, not hot to the touch)
– 2 tbsp vegetable oil (or any neutral oil)
– 1/4 cup mixed seeds (like sunflower, flax, or sesame—toast them for extra crunch)
Instructions
1. In a large bowl, whisk together the bread flour, whole wheat flour, cocoa powder, brown sugar, instant yeast, and salt until well combined.
2. Pour in the warm water and vegetable oil, and mix with a wooden spoon until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Tip: If the dough sticks, add a sprinkle of flour, but avoid adding too much to keep the buns tender.
4. Knead in the mixed seeds until evenly distributed throughout the dough.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.
6. Punch down the dough to release air, then divide it into 8 equal pieces and shape each into a smooth ball.
7. Arrange the balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
8. Cover with the damp cloth and let rise again for 30-45 minutes, until puffy. Tip: For a softer crust, place a pan of hot water in the oven during the second rise to create steam.
9. Preheat your oven to 375°F while the buns are rising.
10. Bake the buns for 18-20 minutes, until they sound hollow when tapped on the bottom. Tip: Check at 15 minutes—if they’re browning too fast, tent with foil to prevent burning.
11. Transfer to a wire rack to cool completely before slicing.
Nothing beats the dense, slightly chewy crumb and rich, earthy flavor of these buns. They’re fantastic toasted with butter or used for hearty sandwiches with roast beef and mustard. Enjoy them fresh, or freeze extras for later—they reheat beautifully.
Pumpernickel Bread with Sunflower Seeds
Ever had that craving for something hearty and nutty? You’re in for a treat with this homemade pumpernickel bread, packed with sunflower seeds for a delightful crunch. It’s easier than you think to whip up a loaf that’ll make your kitchen smell amazing.
Ingredients
– 2 cups bread flour (or all-purpose if you prefer)
– 1 cup whole wheat flour
– 1/4 cup unsweetened cocoa powder (for that deep color)
– 2 tbsp brown sugar
– 1 tsp salt
– 1 packet active dry yeast (about 2 1/4 tsp)
– 1 1/4 cups warm water (around 110°F)
– 2 tbsp vegetable oil (or any neutral oil)
– 1/2 cup sunflower seeds (raw or toasted)
Instructions
1. In a large bowl, combine bread flour, whole wheat flour, cocoa powder, brown sugar, salt, and yeast, whisking until evenly mixed.
2. Pour in warm water and vegetable oil, stirring with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid over-flouring to keep it tender.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough to release air, then knead in the sunflower seeds until evenly distributed.
6. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan.
7. Cover the pan and let it rise again for 30-45 minutes until it domes slightly above the pan rim.
8. Preheat your oven to 375°F during the last 10 minutes of rising.
9. Bake the bread for 35-40 minutes, or until the top is dark brown and sounds hollow when tapped. Tip: Use an instant-read thermometer to check for an internal temperature of 190-200°F for perfect doneness.
10. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: Resist slicing while warm to avoid a gummy texture—it’s worth the wait!
Moist and dense with a rich, slightly sweet flavor from the cocoa, this bread has a satisfying crunch from the seeds. Slice it thick for sandwiches or toast it lightly and slather with butter for a cozy breakfast treat.
Dark Chocolate Pumpernickel Loaf
Oh, you’re in for a treat with this one—it’s like a cozy hug in loaf form, blending rich dark chocolate with the earthy depth of pumpernickel for a twist on classic baking. Perfect for breakfast or a snack, it’s surprisingly easy to whip up and fills your kitchen with the most amazing aroma. Let’s get baking!
Ingredients
– 2 cups pumpernickel flour (or whole wheat flour for a lighter option)
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup granulated sugar (reduce if you prefer less sweetness)
– 2 large eggs, at room temperature
– 1/2 cup vegetable oil (or any neutral oil like canola)
– 1 cup buttermilk, at room temperature
– 1 tsp vanilla extract
– 1/2 cup dark chocolate chips (use high-quality for best melt)
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with oil or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together 2 cups pumpernickel flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt until no lumps remain.
3. In a separate large bowl, beat 1 cup sugar, 2 eggs, 1/2 cup oil, 1 cup buttermilk, and 1 tsp vanilla extract with a mixer on medium speed for 2 minutes until smooth and slightly fluffy.
4. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined; avoid overmixing to keep the loaf tender.
5. Fold in 1/2 cup dark chocolate chips evenly throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
8. Remove the loaf from the oven and let it cool in the pan on a wire rack for 15 minutes to set properly.
9. Carefully turn the loaf out onto the rack and allow it to cool completely for about 1 hour before slicing to prevent crumbling.
Great news—this loaf emerges moist and dense with a crackly top, offering a bold chocolate flavor that’s balanced by the nutty pumpernickel notes. Slice it thick for breakfast with a smear of cream cheese or enjoy it warm as a dessert with a scoop of vanilla ice cream for an indulgent twist.
Mediterranean Olive Pumpernickel Bread
You know that feeling when you want something hearty but still fresh? This Mediterranean olive pumpernickel bread hits all the right notes with its earthy base and briny bursts. It’s perfect for slicing thick and slathering with your favorite spread.
Ingredients
– 2 cups pumpernickel flour (or whole wheat flour for a lighter version)
– 1 cup warm water (about 110°F, just warm to the touch)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp active dry yeast
– 1 tsp salt (adjust if using salted olives)
– 1/2 cup chopped kalamata olives, drained (pat dry to avoid soggy dough)
Instructions
1. In a large bowl, combine the warm water and yeast, stirring gently until dissolved, and let it sit for 5 minutes until frothy to activate the yeast.
2. Add the olive oil and salt to the yeast mixture, stirring to incorporate evenly.
3. Gradually mix in the pumpernickel flour with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
4. Tip: If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
5. Gently fold in the chopped olives until evenly distributed throughout the dough.
6. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
7. Punch down the dough to release air bubbles, then shape it into a round loaf on a parchment-lined baking sheet.
8. Cover the loaf loosely with the damp cloth and let it rise again for 30 minutes.
9. Preheat your oven to 375°F during the second rise to ensure it’s ready.
10. Bake the bread for 25-30 minutes, or until the crust is dark and sounds hollow when tapped on the bottom.
11. Tip: For a softer crust, brush the top with a little olive oil before baking.
12. Remove from the oven and let it cool on a wire rack for at least 15 minutes before slicing.
13. Tip: Use a serrated knife for clean cuts through the olives without squishing the bread.
Really, the dense, chewy texture pairs wonderfully with the salty olives, making each slice satisfying on its own. Try toasting it and topping with cream cheese or hummus for an easy appetizer that’ll impress your guests.
Spicy Jalapeño Pumpernickel Bread
Perfect for when you want a little kick in your bread game, this spicy jalapeño pumpernickel is surprisingly easy to make at home. You’ll love the warm, earthy flavors with that fresh pepper zing.
Ingredients
– 2 cups bread flour
– 1 cup pumpernickel flour
– 1 packet (2 1/4 tsp) active dry yeast
– 1 1/4 cups warm water (110°F)
– 2 tbsp molasses
– 2 tbsp vegetable oil (or any neutral oil)
– 1 tsp salt
– 2 jalapeños, finely diced (remove seeds for less heat)
– 1 tbsp cornmeal for dusting
Instructions
1. In a small bowl, combine warm water (110°F), yeast, and molasses—let sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together bread flour, pumpernickel flour, and salt.
3. Pour the yeast mixture and vegetable oil into the dry ingredients, then add diced jalapeños.
4. Stir with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
5. Tip: If the dough feels too sticky, add a tablespoon of bread flour at a time until manageable.
6. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
7. Punch down the dough to release air, then shape it into a round loaf on a surface dusted with cornmeal.
8. Tip: Cornmeal prevents sticking and adds a nice crunch to the crust.
9. Place loaf on a baking sheet, cover, and let rise again for 30 minutes.
10. Preheat oven to 375°F during the last 10 minutes of rising.
11. Score the top of the loaf with a sharp knife in a crisscross pattern.
12. Bake for 35-40 minutes until the crust is dark brown and the loaf sounds hollow when tapped.
13. Tip: For a softer crust, brush the loaf with melted butter right after baking.
14. Let cool on a wire rack for at least 30 minutes before slicing.
Hearty and aromatic, this bread has a chewy crumb with pockets of spicy jalapeño that mellow beautifully during baking. Serve it warm with cream cheese or use it for a killer turkey sandwich—the flavors just get better the next day.
Cheddar and Chive Pumpernickel Bread
Let’s be real—there’s nothing quite like the smell of fresh bread filling your kitchen. This cheddar and chive pumpernickel is hearty, cheesy, and perfect for slicing thick and slathering with butter. You’re going to love how simple it is to make from scratch.
Ingredients
– 2 cups bread flour (or all-purpose in a pinch)
– 1 cup pumpernickel flour
– 1 packet active dry yeast (about 2 1/4 tsp)
– 1 1/4 cups warm water (110°F—warm to the touch)
– 2 tbsp honey
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp salt
– 1 cup shredded sharp cheddar cheese
– 1/4 cup fresh chopped chives
Instructions
1. In a large bowl, combine the bread flour, pumpernickel flour, yeast, and salt.
2. Pour in the warm water, honey, and olive oil, then mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough and knead in the shredded cheddar and chopped chives until evenly distributed.
6. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan.
7. Cover and let rise again for 30-45 minutes until puffy.
8. Preheat your oven to 375°F.
9. Bake the bread for 35-40 minutes until the top is golden brown and it sounds hollow when tapped.
10. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Fresh out of the oven, this bread has a crisp crust and a soft, cheesy interior with pops of chive flavor. It’s fantastic toasted with a fried egg on top or simply enjoyed warm with a pat of butter.
Pumpkin Spice Pumpernickel Bread
Can you believe it’s already pumpkin spice season again? You’re going to love this twist on classic pumpernickel that brings all those cozy fall flavors right into your bread basket. It’s perfect for those crisp autumn mornings with a cup of coffee.
Ingredients
– 2 cups bread flour
– 1 cup whole wheat flour
– 1 cup pumpkin puree (canned works great)
– 2 tbsp molasses
– 2 tsp active dry yeast
– 1 tsp salt
– 1 tsp pumpkin pie spice (or make your own blend)
– 1 cup warm water (110°F)
– 2 tbsp vegetable oil (or any neutral oil)
Instructions
1. Combine warm water (110°F) and yeast in a large bowl, letting it sit for 5 minutes until foamy.
2. Add pumpkin puree, molasses, and vegetable oil to the yeast mixture, stirring until well combined.
3. Tip: Make sure your pumpkin puree isn’t too cold—room temperature helps with yeast activation.
4. In a separate bowl, whisk together bread flour, whole wheat flour, salt, and pumpkin pie spice.
5. Gradually add dry ingredients to wet ingredients, mixing until a shaggy dough forms.
6. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
7. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
8. Tip: For best rise, place the bowl in an oven that’s been warmed briefly then turned off.
9. Punch down the dough and shape it into a loaf, placing it in a greased 9×5 inch loaf pan.
10. Cover and let rise again for 45 minutes until the dough crests the pan rim.
11. Preheat oven to 375°F during the last 15 minutes of rising.
12. Bake for 35-40 minutes until the loaf sounds hollow when tapped on bottom.
13. Tip: For a softer crust, brush the top with melted butter right after baking.
14. Cool completely on a wire rack before slicing.
A warm slice of this bread has the most wonderful moist crumb with that signature pumpernickel depth, now kissed with pumpkin and spice. It makes incredible French toast or simply toasted with a smear of cream cheese for the ultimate fall breakfast.
Pumpernickel Bread with Figs and Nuts
Tired of the same old sandwich bread? This pumpernickel with figs and nuts brings a sweet, earthy twist to your baking routine—perfect for cozy fall mornings or impressive brunch spreads.
Ingredients
– 2 cups bread flour (or all-purpose if needed)
– 1 cup whole wheat flour
– 1/2 cup chopped dried figs (stems removed)
– 1/2 cup chopped walnuts (toasted for extra flavor)
– 2 tbsp molasses
– 1 tbsp active dry yeast
– 1 tsp salt
– 1 1/4 cups warm water (110°F)
– 2 tbsp vegetable oil (or any neutral oil)
Instructions
1. In a small bowl, combine warm water (110°F) and yeast, letting it sit for 5 minutes until frothy.
2. Tip: Use a thermometer to ensure water isn’t too hot, which can kill the yeast.
3. In a large mixing bowl, whisk together bread flour, whole wheat flour, and salt.
4. Stir in molasses and vegetable oil into the yeast mixture until fully blended.
5. Pour the wet ingredients into the dry ingredients, mixing with a wooden spoon until a shaggy dough forms.
6. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
7. Tip: Add a sprinkle of flour if the dough feels too sticky during kneading.
8. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
9. Punch down the dough and knead in chopped figs and walnuts until evenly distributed.
10. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan.
11. Cover and let rise for another 30-45 minutes until it domes above the pan rim.
12. Preheat your oven to 375°F during the last 10 minutes of rising.
13. Bake the bread for 35-40 minutes, until the top is dark brown and it sounds hollow when tapped.
14. Tip: For a crisp crust, spritz the oven with water before baking.
15. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
You’ll love the chewy texture with bursts of sweet figs and crunchy nuts—it’s fantastic toasted with butter or as a base for a fancy cheese board.
Mini Pumpernickel Bread Sliders
Mmm, you know those party snacks that disappear in minutes? These mini pumpernickel bread sliders are exactly that kind of crowd-pleaser—perfect for game day or casual get-togethers.
Ingredients
– 1 lb ground beef (80/20 blend for juiciness, or substitute with ground turkey)
– 12 mini pumpernickel bread rolls (about 2 inches wide, or slice larger loaves)
– 4 slices cheddar cheese (cut into quarters for mini size)
– 2 tbsp mayonnaise (or Greek yogurt for a lighter option)
– 1 tbsp Dijon mustard (adjust to taste for tanginess)
– 1 tsp Worcestershire sauce (adds umami depth)
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp black pepper
– 1 tbsp vegetable oil (or any neutral oil for frying)
Instructions
1. Preheat your oven to 350°F to warm the bread later.
2. In a medium bowl, combine the ground beef, Worcestershire sauce, garlic powder, onion powder, and black pepper; mix gently with your hands to avoid overworking the meat.
3. Shape the mixture into 12 small patties, each about 1.5 inches in diameter and 1/2 inch thick for even cooking.
4. Heat the vegetable oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the patties in the skillet and cook for 3-4 minutes per side, or until they reach an internal temperature of 160°F for beef.
6. While the patties cook, slice the mini pumpernickel rolls in half horizontally and place them on a baking sheet.
7. Warm the rolls in the preheated oven for 3-5 minutes, just until slightly toasted but not crispy.
8. Remove the cooked patties from the skillet and place one on each bottom half of the warmed rolls.
9. Top each patty with a quarter slice of cheddar cheese to let it melt slightly from the residual heat.
10. In a small bowl, mix the mayonnaise and Dijon mustard, then spread about 1/2 teaspoon onto the top half of each roll.
11. Assemble the sliders by placing the top halves over the patties and cheese.
They turn out tender and savory with a hint of tang from the mustard, and the pumpernickel adds a delightful chewiness. Try serving them with pickles or a side of coleslaw for a fun twist!
Conclusion
Delicious possibilities await in these 25 pumpernickel bread variations! Whether you’re a seasoned baker or just starting out, there’s a recipe here to inspire your next kitchen adventure. We’d love to hear which ones become your favorites—leave a comment below and don’t forget to share this roundup on Pinterest so other home cooks can discover these tasty ideas too!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
