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Whole Wheat Millet Pumpkin Bread

Author: Marisa McClellan
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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

  • 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.