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

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

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4.96 from 25 votes

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

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

Prep Time10

Cook Time1 30

Total Time1 40

Course: WFPB Breads & Muffins

Cuisine: American

Keyword: flourless, healthy vegan pumpkin bread, high-fiber, millet, millet bread, nut-free, oil-free vegan baking, plant based gluten-free bread, pumpkin, pumpkin bread, vegan oil-free gluten-free pumpkin bread, wfpb, wfpb baking, wfpb bread, wfpb no oil, wfpb recipe

Servings: large loaf (14 big slices)

Author: Camilla

Ingredients

2 cups 400 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

Preheat the oven to 350F(180C). 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.
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.
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).
Spread the batter into the prepared loaf pan, smoothing the top (it will be very thick)..
Bake in the preheated oven for 80 to 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.
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 1/4 cups (400 grams) of millet flour to replace the 400 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