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100% Millet Pumpkin Bread (V, GF, Oil-Free)

Ridiculously easy 100% millet pumpkin bread that is vegan, gluten-free, oil-free and so delicious. A hearty, fine-textured loaf, it is excellent plain or toasted.

oil-free millet pumpkin loaf, sliced, on a dark colored cooling rack

Oil-Free Vegan Millet Pumpkin Bread

This pumpkin bread is 100% in multiple ways. It is:

Like my millet banana bread, this oil-free, vegan millet pumpkin bread is made from whole millet grain (although you can make it with millet flour, too).

This is a sturdy, not squidgy, loaf. Think of it as the love-child of a hearty, firm, German-style whole grain bread and a pumpkin spice latte. It toasts like a dream and makes a great sandwich bread, too (for example, with nut or seed butters, jam, sliced bananas, or chocolate hazelnut spread).

What is Millet?

Millet is a naturally gluten-free grain that is high in fiber, protein and antioxidants. Millet has a mild flavor (i.e., it goes well with many flavors) and is faintly reminiscent of cornmeal. It is also inexpensive.

Most importantly, millet makes most excellent pumpkin bread!

two slices of millet pumpkin bread on a slate plate with a colorful napkin

Recipe Benefits

  • Oil-free
  • Vegan (egg-free & dairy-free}
  • Gluten-free
  • Sugar-free
  • Nut-free
  • Xanthan gum-free
  • Flourless (see my notes for using millet flour in place of whole millet)
  • High in fiber
  • Minimal ingredients
  • Very fast & easy to prepare

Ingredients for Oil-Free Vegan 100% Millet Pumpkin Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

ingredients for millet pumpkin bread

The recipe ingredients are minimal (as a banana bread should be 😊):

The recipe also uses plain water (I use filtered tap water).

Sweetener Options

An equal amount of brown sugar, or the granulated sweetener of your choice, can be used in place of the coconut sugar.

An equal amount of liquid sweetener can also be used. If using a liquid sweetener, decrease the total amount of water in the recipe by 2 tablespoons (30 mL).

How to Make 100% Millet Pumpkin Bread

Step One: Preheat the Oven and Prepare the Pan

Preheat the oven to 350F (180C). If your oven has a convection setting, I recommend that you do not use it for this bread. This bread needs to be baked using the regular (convection) heat. More about this in the FAQS at the end of the post.

Spray a 9×5-inch (22.5 x12.5 cm) loaf pan with nonstick cooking spray. Alternatively, lightly oil or grease the pan.

Step Two: Blend Most (but not all) of the Ingredients

blended millet and pumpkin in a blender container

Place the millet, pumpkin, water, coconut sugar, vinegar, pumpkin pie spice, and vanilla in a blender (a high-speed or regular blender).

Blend on high speed, stopping once or twice to scrape down the sides of the blender container, until the millet is completely broken down and the batter is smooth. Pour the batter into a large bowl.

Step Three: Whisk in the Remaining Ingredients

Stir the psyllium husks, baking powder, baking soda, and salt into the batter until completely combined. Use a spatula or large spoon rather than a whisk (the batter thickens quickly and will clump on the whisk).

2 photo collage showing pumpkin millet bread batter in a glass bowl

Why Transfer the Batter to a Separate Bowl?

When the psyllium husk is added, the batter becomes very thick and sticky. In seconds. This makes it (a) difficult to scrape the batter out of the blender and into the pan; and (2) a major task to clean out the blender.

Scraping the thickened batter out of a mixing bowl, by contrast, is quick and easy. The same holds true for the cleaning.

Step Four: Spread Batter into Pan

Scrape the batter into the prepared pan and smooth the top with a rubber spatula or the back of a spoon. The batter will be very thick.

oil-free vegan millet pumpkin bread batter in a metal loaf pan

Step Five: Bake the Bread

Bake the bread in the preheated 350F (180C) oven for 90 minutes until risen and the surface of the bread is a deep golden brown. A tester inserted near the middle of the bread should come out with only a few moist crumbs attached. The corners of the bread should be pulling away (slightly) from the pan.

overhead shot of a loaf of 100% millet pumpkin bread in a pan, cooling on a cooling rack

Transfer the pan to a cooling rack. Cool the bread in the pan for 15 minutes.

close up of cooling pumpkin bread on a cooling rack

Step Six: Remove from Pan & Cool

Remove the loaf of bread from the pan (slide a butter knife around sides, as needed, to assist the release). Place the loaf on the cooling rack and cool completely.

Slice it Thick or Thin

Because this is a true loaf of bread, not a loaf cake, it can be sliced thick or thin, without crumbling.

overhead shot of pumpkin millet bread, sliced

What is the texture & taste of the 100% millet pumpkin bread?

Texture: This is a very hearty, solid, fine-textured, heavy (in a very good way) bread. One slice is very filling and satisfying.

Taste: This is not an overly sweet bread, so the flavor of the pumpkin really comes through. The toasty, nutty flavor of the millet complements the pumpkin and spices.

You are welcome to add more or less sweetener, according to your preferences. I suggest taking a very small taste after blending the pumpkin and millet to assess the level of sweetness.

loaf of oil-free vegan pumpkin bread on a wire cooling rack

FAQ

How should I store the 100% Millet Pumpkin Bread?

Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.

Can I use millet flour in place of whole millet?

Yes! Here is what you need to do to make the substitution:

(1) Use the same weight (not volume/cups) of millet flour in place of the whole millet grain. Specifically use 2 and 3/4 cups (440 grams) of millet flour to replace the 440 grams of whole millet.

For the most accurate results, I strongly advise weighing the millet flour for an exact weight replacement.

(2) Do not add the flour to the blender

Whisk the millet flour, psyllium, pumpkin pie spice, baking powder, baking soda and salt in the large bowl. Blend the pumpkin, water, vinegar and vanilla in the blender until smooth.

Add the pumpkin mixture to the flour mixture, stirring until blended.

Can I use a different grain in place of the millet?

I do not recommend it. The proportion of wet and dry ingredients, as well as the quantity of psyllium husk, is particular to this combination of grains. For the best results, stick with the ingredients and proportions listed.

What kind of millet do you use?

I bring this up for my international readers. In the U.S. and Canada, we pretty much have one millet available, labeled “millet.” It is small and pale yellow. It looks like bird seed because…millet is often used for bird seed (note: do not use seeds designated for birdseed in human recipes 😊). The variety available for human consumption is hulled.

glass bowl of raw millet on a marble countertop

North American manufacturers do not specify the type of millet on packages (just “millet“), but various sources indicate that the only millet grown for human consumption in the United States is proso millet. If you have the choice of several millets in your country, opt for proso millet.

My oven has a convection setting. Should I use it for this bread?

I do not recommend it. Convection ovens are wonderful for many types of recipes, but not every recipe. Convection ovens excel at quick, crisp cooking. They are not the right choice for long slow baking, and that is definitely the case for this bread.

Convection ovens (or the convection oven setting) can force the outer layer of this bread to rise and separate from the inside of the bread. This will lead to several results: (1) a big bubble under the surface of the loaf; (2) a gooey middle and bottom; and (3) a hard outer crust.

This bread needs the moderate, radiant heat of a conventional oven.

My bread came out gooey in the middle. Why?

The bread should not be gooey at all. But if it happens, possible reasons are as follows:

  1. Baking in a a convection oven instead of conventional oven. See the section above explaining why this makes a huge difference.
  2. Inaccurate measurements. Even if you have been baking since forever, it is possible that you mis-measured. It is easy to get distracted for a split second–it happens to everybody! If you measured using cups, I urge using a scale next time around. You will love using the scale to measure once you start.
  3. Oven temperature is inaccurate. I regularly check my oven temperature setting using an inexpensive oven thermometer. Check to make sure the oven is accurate before baking. If the oven is too hot, it can force a faster rise to the bread, leading to a bubble under the top of the loaf.

Can I Use Something Other than Whole Psyllium Husks?

No, for this recipe it must be whole psyllium husks. Other gelling agents, such as flaxseed meal or chia seeds, will not work as direct substitutes (they might work, but it would involve some experimenting to determine their efficacy).

I have not tested this recipe with psyllium powder. It can work as a substitute for the whole husks in some recipes, but for some reason, it does not always work for when readers try to use it as a replacement. If you decide to use psyllium powder, use an equal weight (in grams).

Happy baking!

oil free vegan pumpkin bread on a rack, sliced
Yield: 1 large loaf (14 big slices)

100% Millet Pumpkin Bread (V, GF, oil-free)

two slices of millet pumpkin bread on a slate plate with a colorful napkin

100% millet pumpkin bread! It is vegan, oil-free, gluten-free and very fast and easy to make.

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 2 cups (440 g) millet (see notes for using millet flour)
  • 1 15-oz (425 g) can unsweetened pumpkin puree (1 and 3/4 cups)
  • 1 and 1/2 cups (355 mL) water
  • 3/4 cup coconut sugar (see notes for options)
  • 1 tablespoon (15 mL) cider vinegar (see notes for options)
  • 2 teaspoons (10 mL) vanilla extract
  • 1/3 cup (27 g) whole psyllium husks
  • 2 teaspoons baking powder
  • 2 and 1/2 teaspoons pumpkin pie spice (see notes for option)
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda

Instructions

    1. Preheat the oven to 325F(160C). Note: I advise against using the convection setting for this bread (see post for explanation). Spray or grease a 9x5-inch (22.5x12.5 cm) loaf baking pan.
    2. Place the millet, pumpkin, water, coconut sugar, vinegar, pumpkin pie spice, and vanilla in a blender container. Blend on high, stopping once or twice to scrape down the container, until smooth.
    3. Pour the pumpkin mixture into a large bowl. Stir in the psyllium husks, baking powder, baking soda, and salt until blended (it will become very thick, very quickly).
    4. Spread the batter into the prepared loaf pan, smoothing the top (it will be very thick)..
    5. Bake in the preheated oven for 90 minutes until a deep golden brown and a tester inserted in the middle of the loaf comes out with only a few moist crumbs attached.
    6. Cool in the pan, on a cooling rack, for 15 minutes.Remove the bread from the pan and cool completely on the cooling rack before slicing.

Notes

Storage: Store the cooled bread in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week, and the freezer for up to 6 months.

Psyllium: Be sure to use whole psyllium husk, not psyllium powder.

Vinegar Options: Any light colored vinegar, or lemon juice, can be used in place of the cider vinegar.

Sweetener Options: An equal amount of brwon sugar, or the liquid or granulated sweetener of your choice, can be use in place of the coconut sugar. If using a liquid sweetener, decrease the total amount of water by 2 tablespoons.

Pumpkin Pie Spice Options: Use an equal amount of cinnamon, or a combination of spices to equal 2 and 1/2 teaspoons. For example, 1.5 teaspoons of cinnamon + .5 teaspoon allspice or cardamom + .25 teaspoon nutmeg + .25 teaspoon cloves

Use Millet Flour: You can use the same weight (not volume/cups) of millet flour in place of the whole millet grain. Specifically use 2 and 3/4 cups (440 grams) of millet flour to replace the 440 grams of whole millet.

Whisk the millet flour, psyllium, pumpkin pie spice, baking powder, baking soda and salt in the large bowl. Blend the pumpkin, water, vinegar and vanilla in the blender until smooth. Add the pumpkin mixture to the flour mixture, stirring until blended.

Nutrition Information

Yield

14

Serving Size

1 slice

Amount Per Serving Calories 158Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 231mgCarbohydrates 35gFiber 5gSugar 12gProtein 4g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Catherine L.

Saturday 1st of October 2022

This bread is out of this world! Made it exactly as written except substituted Monk sugar for the coconut sugar. Will definitely be making this again!

Camilla

Monday 3rd of October 2022

Oh wow, I am thrilled to hear that you like it so much, Catherine! :)

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