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sliced applesauce millet bread on a custom wood cutting board
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4.94 from 29 votes

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

Vegan, oil-free applesauce millet applesauce bread is lightly spiced, faintly sweet, and so delicious for breakfasts or snacks. It is also gluten-free!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: WFPB Breads & Muffins
Cuisine: American
Keyword: 100% millet applesauce bread, clean eating, clean eats, easy gluten-free oil-free vegan applesauce bread, easy gluten-free vegan bread, flourless vegan applesauce bread, gluten-free vegan oil-free applesauce bread, millet, millet applesauce bread, millet bread, nut-free, nut-free vegan applesauce bread, oil-free, oil-free vegan applesauce bread, plant-based, vegan millet applesauce bread, wfpb, wfpb applesauce bread, wfpb baking, wfpbno, wfpbno baking, wfpbno bread
Servings: 1 large loaf (14 slices)
Author: Camilla

Ingredients

  • 2 cups millet (uncooked)
  • 2.25 cups unsweetened applesauce (jarred or homemade)
  • 1 cup water
  • 1/2 cup coconut sugar (see notes for options)
  • 2 tablespoons lemon juice (see notes for options)
  • 2 teaspoons vanilla extract
  • 1/3 cup whole psyllium husks (not powder)
  • 2 teaspoons baking powder (certified GF, as needed)
  • 1.5 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
US Customary - Metric

Instructions

  • Preheat the oven to 325F (160C). Note: do not use convection setting for this bread (see post for explanation).
  • Spray or grease a 9x5-inch (22.5x12.5 cm) loaf baking pan, or line all sides with nonstick parchment paper.
  • 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.
  • 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).
  • Pour and spread the batter into the prepared loaf pan, smoothing the top.
  • 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.
  • 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 (e.g., apple cider vinegar, white vinegar) can be used in place of the lemon juice.
Sugar Options: An equal amount of brown sugar or cane sugar can be used in place of the coconut sugar.

Nutrition

Serving: 1serving | Calories: 150kcal | Carbohydrates: 34g | Protein: 4g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 230mg | Fiber: 4g | Sugar: 11g