Historically, pumpernickel bread was a very long bake - baking all day long at a low temperature, which coupled with the dark rye flour, gave it a deep brown hue. u003cbr/u003eAmerican pumpernickel bread is quite a bit different, baked for a much shorter time, incorporating a blend of flours with the rye to lighten the texture, and will usually include molasses, brown sugar, and cocoa powder to achieve the color characteristic of pumpernickel. u003cbr/u003eMany of the pumpernickel options you find in stores have artificial colors added.