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Applesauce Millet Bread (V, GF, Oil-Free)

Vegan, oil-free applesauce millet applesauce bread is lightly spiced, faintly sweet, and so delicious for breakfasts or snacks. Make the batter in a blender (with ease) and bake up a firm, fragrant loaf that is wonderful plain or toasted. It is also gluten-free.

sliced applesauce millet bread on a custom wood cutting board

Gluten-Free Oil-Free Vegan Applesauce Bread

Applesauce, a workhorse in vegan baking (often used an egg replacement in a host of baking recipes), takes on heat, wholesome depth of flavor when combined with millet to create this golden loaf.

Each slice is very filling, not too sweet, and mildly spiced.

two stacked slices of applesauce millet bread

Recipe Benefits

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

Ingredients for Vegan Applesauce Millet Bread

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

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.

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 Applesauce Millet 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 (radiant) 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, line with nonstick parchment paper, or lightly oil/grease the pan.

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

overhead photo of applesauce millet bread batter

Place the millet, applesauce, water, coconut sugar, lemon juice, 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, cinnamon, 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).

The batter will seem loose, at first, but within a minute or less it will become thick (from the absorption of liquid by the psyllium husks).

applesauce millet bread batter in a glass bowl

Why Transfer the Batter to a Separate Bowl?

As I mention above, the bread batter becomes very thick soon after the psyllium husks are added. This makes it difficult to scrape the batter out of the blender and into the pan. It also makes 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: Pour Batter into Pan

Scrape the batter into the prepared pan and smooth the top with a rubber spatula or the back of a spoon.

applesauce millet bread batter in a 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.

baked vegan millet applesauce bread in a metal pan, atop a cooling rack

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

Step Six: Remove from Pan & Cool

applesauce bread, removed from baking pan, cooling on a rack

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

This is a sturdy bread, so feel free to slice it thick, thin, or anywhere in between.

vegan applesauce bread on a cutting board, getting cut into thick slices

What is the texture & taste of the applesauce millet bread?

Texture: This is a hefty applesauce bread; it is more like sandwich bread than cake. One slice makes a filling breakfast or snack.

Taste: The bread has a fragrant smell and flavor or cinnamon and vanilla, with the subtle fruitiness of applesauce. This is a mildly sweet applesauce bread. If you prefer a sweeter loaf, feel free to up the amount of sweetener. Conversely, lower the amount of sweetener, as you prefer.

close up of sliced end of a loaf of applesauce millet bread on a wood cutting board

FAQ

How should I store the Applesauce Millet 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 (400 grams) of millet flour to replace the 400 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, cinnamon, baking powder, baking soda and salt in the large bowl. Blend the applesauce, water, lemon juice and vanilla in the blender until smooth.

Add the applesauce 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?

No, 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 what this unconventional bread needs.

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 (not convection) 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).

Note, too, that I have not tested the recipe with psyllium powder. Readers have commented that psyllium powder does not work in many of my bread recipes that call for whole psyllium husks. For the best results, I recommend sticking with whole psyllium husks.

Happy baking!

sliced applesauce millet bread on a custom wood cutting board

Applesauce Millet Bread (V, GF, Oil-Free)

Yield: 1 large loaf (14 slices)
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Vegan, oil-free applesauce millet applesauce bread is lightly spiced, faintly sweet, and so delicious for breakfasts or snacks. It is also gluten-free!

Ingredients

  • 2 cups (400 g) millet (raw, uncooked)
  • 2 and 1/4 cups (563 g) unsweetened applesauce (jarred or homemade)
  • 1 cup (237 mL) water
  • 1/2 cup coconut sugar (see notes for options)
  • 2 tablespoons lemon juice (see notes for options)
  • 2 teaspoons (10 mL) vanilla extract
  • 1/3 cup (27 g) whole psyllium husks
  • 2 teaspoons baking powder
  • 1 and 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat the oven to 325F (160C). Note: do not use convection setting for this bread (see post for explanation).
  2. Spray or grease a 9x5-inch (22.5x12.5 cm) loaf baking pan, or line all sides with nonstick parchment paper.
  3. Place the millet, applesauce, water, coconut sugar, lemon juice and vanilla in a blender container. Blend on high, stopping once or twice to scrape down the container, until smooth.
  4. Pour the batter into a large bowl. Stir in the psyllium husks, baking powder, cinnamon, baking soda, and salt until blended (it will become very thick, very quickly).
  5. Pour and spread the batter into the prepared loaf pan, smoothing the top.
  6. 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.
  7. 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 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.

    Lemon juice: Any light colored vinegar can be used in place of thelemon juice.
    Sugar Options: An equal amount of brown sugar or cane sugar can be used in place of the coconut sugar.

    Nutrition Information
    Yield 14 Serving Size 1
    Amount Per Serving Calories 150Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 230mgCarbohydrates 34gFiber 4gSugar 11gProtein 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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    Kathleen

    Tuesday 6th of February 2024

    Another delicious recipe from you. Thank You! I did use Psyllium powder and my crumb was just like bread. Only thing I will change is; I used apple cider vinegar for the lemon juice. Next time I will use fresh lemon juice.

    Camilla

    Tuesday 6th of February 2024

    I am so glad you like the bread, Kathleen! ;)

    Lida

    Wednesday 10th of January 2024

    Hi,wondering if i cam use millet flour for this recepie?

    Camilla

    Tuesday 16th of January 2024

    Hi Lida,

    Yes! Use an equal weight of millet flour. You can mix all of the ingredients in a bowl (no blender needed). Cheers!

    AU

    Tuesday 12th of September 2023

    Any substitutions that will work for the psyllium husks?

    Camilla

    Tuesday 12th of September 2023

    Finely ground chia seeds or flax might work, but it is risky— I have not tried either, I am speaking more generally. You would likely need at least twice as much of those as psyllium husk. Sorry about that, AU!

    Leigha

    Tuesday 20th of June 2023

    Can equal amount ground flaxseed meal be used in place of psyllium husk?

    Camilla

    Wednesday 21st of June 2023

    Hi Leigha,

    No, so sorry— it will definitely not work with flaxseed meal.

    Monika

    Tuesday 16th of May 2023

    This is a delicious breakfast bread, and so easy to make! My husband can't stop eating it, and even has it for dessert.

    Camilla

    Wednesday 17th of May 2023

    YAY!!!! I am so happy it is a success and your husband loves it so much, Monika :)

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