Whole Wheat Millet Pumpkin Bread

November 16, 2009(updated on October 3, 2018)

Whole Wheat Millet Pumpkin Bread

Last week, I wrote about things you can do with pumpkin puree. Here’s what I ended up doing with mine. It’s a little quick bread I tossed together this afternoon that has a really nice crumb and uses toasted millet instead of nuts for crunch (good if you cook for someone with a nut allergy).

Whole Wheat Millet Pumpkin Bread

Ingredients

  • 2/3 cup millet, toasted
  • 1 stick butter
  • 2 cups brown sugar
  • 1/2 cup applesauce
  • 3 eggs
  • 2 cups pumpkin puree
  • 1 teaspoon vanilla
  • 2 1/2 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg (I approximate here and grate half a meg)
  • 1/2 teaspoon kosher salt

Instructions

  1. To toast the millet, spread it on a cookie sheet and bake at 350 degrees for 8-10 minutes, until it turns a golden brown. Let cool before using.
  2. Preheat the oven to 350 degrees. Grease two loaf pans and set aside.
  3. Cream the butter and sugar together (I use a stand mixer, but you could use a hand mixer or a good old fashioned wooden spoon). Add in applesauce, eggs, pumpkin and vanilla. Set aside.
  4. Measure the dry ingredients into a bowl and whisk to combine. Add the dry ingredients to the wet in three stages. Add the toasted millet and stir until just combined.
  5. Divide the batter equally between the two loaf pans and bake until a toothpick comes out clean, approximately 60-70 minutes.
https://foodinjars.com/recipe/whole-wheat-millet-pumpkin-bread/

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6 responses to “Whole Wheat Millet Pumpkin Bread”

  1. Wow, I love the sound of this dish. I’m a huge millet fan and have never tried baking it into anything but granola. This is a definite breakfast cake.

  2. I made this bread two days ago (without the millet) and it is delicious. We can’t stop eating it. I actually cooked my own pie pumpkin (for the very first time) instead of using canned puree — and I’ll never go back to canned! Thanks for this excellent recipe!

  3. This sounds great! Lately I’ve been loving using pureed pumpkin. I can imagine it would at a nice amount of moisture to the bread.

  4. This is delicious, delicious, delicious. I want to use toasted millet in everything now!
    And, your cranberry jelly recipe is great. I was never much of a cranberry jelly person before, but it has made me change my tune.
    Thank you!

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