Whole Wheat Millet Pumpkin Bread

 

Tweet 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 …

What you will need

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

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