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.