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 (spread on a cookie sheet and toast at 350 degrees for 10-15 minutes until it turns a golden brown)

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

Toast the millet (it needs to have a chance to cool down a bit prior to being incorporated into the batter).

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.

Related Posts:

• Millet in Jars and Muffins