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
- 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
- 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.
- Preheat the oven to 350 degrees. Grease two loaf pans and set aside.
- 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.
- 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.
- Divide the batter equally between the two loaf pans and bake until a toothpick comes out clean, approximately 60-70 minutes.
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.
I like it! Sounds great. On my to-bake list!
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!
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.
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.