Comments on: Whole Wheat Millet Pumpkin Bread

By: Christine

Christine — Tue, 01 Dec 2009 22:27:05 +0000

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!

By: FoodFitnessFreshair

FoodFitnessFreshair — Sun, 22 Nov 2009 03:55:51 +0000

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.

By: Heather@EnviroMom

Heather@EnviroMom — Thu, 19 Nov 2009 21:33:24 +0000

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!

By: Julia

Julia — Thu, 19 Nov 2009 15:16:29 +0000

I like it! Sounds great. On my to-bake list!

By: kickpleat

kickpleat — Mon, 16 Nov 2009 06:10:17 +0000

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.