Millet Pumpkin Seed Bread

Name: Millet Pumpkin Seed Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 servings
Cuisine: American
Ingredients: 1½ cups (210 g) millet flour; ¾ cup (95 g) all-purpose flour; 1½ tsp (7 g) baking powder; ½ tsp (2½ g) baking soda; ½ tsp (3 g) fine sea salt; 1 tsp (2½ g) ground cinnamon; ½ tsp (1 g) ground ginger; ¼ tsp (½ g) ground nutmeg; 2 whole (100 g) large eggs, at room temperature; ⅓ cup (100 g) honey; ¼ cup (60 ml) coconut oil or vegetable oil, melted, melted; 1 cup (245 g) pure pumpkin puree; 1 tsp (5 ml) vanilla extract; ¾ cup (95 g) roasted unsalted pumpkin seeds (pepitas), roughly chopped; 2 tbsp (16 g) roasted unsalted pumpkin seeds (pepitas), for topping (optional)

From the MyKitchenBank Kitchen

A wholesome quick bread that combines nutty millet flour with warm pumpkin, studded with crunchy pumpkin seeds. This loaf is dense and moist with a tender crumb, naturally lightly sweetened, and perfect for breakfast or as an afternoon snack. The millet adds a subtle, slightly sweet flavor while the seeds provide texture and nutrition.

Prep: 15 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 15 min
Makes: 1 loaf (10 slices)

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Steps

Before you start

Preheat oven to 350°F (175°C)
Grease a 9×5-inch (23×13 cm) loaf pan with butter or oil
Bring eggs to room temperature (15 minutes)
Have pumpkin seeds measured and ready

1
Mix dry ingredients
- In a large mixing bowl, whisk together millet flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
- Make a well in the center of the dry mixture.
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Ready when: all ingredients are evenly distributed with no streaks of flour
Tip: Whisking the dry ingredients ensures the baking powder and spices are evenly distributed so the bread rises uniformly
2
Combine wet ingredients
- In a medium mixing bowl, whisk together eggs, honey, melted coconut oil, pumpkin puree, and vanilla extract until smooth and well combined.
- The mixture should have no lumps of pumpkin.
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Ready when: the mixture is smooth and uniform in color with no streaks
Tip: Whisking the wet ingredients thoroughly ensures the pumpkin is evenly distributed, preventing dense pockets in the loaf
3
Combine wet and dry
- Pour the wet ingredients into the well in the dry mixture.
- Using a wooden spoon or spatula, gently fold the ingredients together until just combined.
- Avoid overmixing; a few small flour streaks are acceptable.
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Ready when: the batter is mostly combined with just a few streaks of flour visible
Tip: Overmixing will develop too much gluten, resulting in a tough, dense crumb. Stop as soon as the dry ingredients are mostly moistened
4
Fold in seeds
- Gently fold the chopped pumpkin seeds into the batter with 3–4 folding motions until evenly distributed throughout.
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Ready when: pumpkin seeds are scattered throughout the batter
Tip: Fold the seeds in gently at the end to keep them intact; rough stirring can crush them and make the batter dense
5
Pour and top
- Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
- If using the optional topping, scatter 2 tablespoons of pumpkin seeds evenly over the top, gently pressing them into the batter so they stay in place during baking.
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Ready when: the surface is smooth and seeds are partially embedded in the batter
Tip: A smooth surface helps the bread bake evenly. Pressing seeds into the batter keeps them from falling off or burning
6
Bake the breadOven 350°F / 175°C
- Place the loaf pan in the preheated 350°F (175°C) oven.
- Bake for 40–45 minutes, until a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs clinging to it.
- The top should be deep golden brown.
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Ready when: a skewer inserted in the center comes out with a few moist crumbs, not wet batter; the top is deep golden brown
Tip: Start checking at 40 minutes. Overbaking will dry out the bread, especially because of the millet flour. A few moist crumbs are desirable for a tender loaf
7
Cool in pan
- Remove the loaf pan from the oven and let it cool on the countertop for 10 minutes.
- This allows the crumb to set slightly before turning out.
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Ready when: the loaf has pulled away slightly from the sides of the pan
Tip: Turning the loaf out too soon will cause it to break. Ten minutes allows the interior to firm up enough to support its own weight
8
Turn out and cool completely
- Turn the loaf out onto a wire rack, placing it top-side up.
- Let it cool at room temperature for at least 5 minutes before slicing.
- For easier slicing, wait 30 minutes.
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Ready when: the loaf is cool enough to handle without burns and the structure feels set
Tip: Slicing while the bread is still warm will compress the crumb and cause it to tear. Waiting 30 minutes yields the cleanest slices

Good to know

Tips

Millet flour is lighter and slightly sweeter than all-purpose flour, so do not skip the all-purpose flour; it provides structure that millet alone cannot achieve.
This loaf does not require any additional liquid beyond the pumpkin puree. The moisture content is carefully balanced, so do not add milk or water.
For a nuttier flavor, lightly toast the pumpkin seeds in a dry skillet for 2–3 minutes over medium heat before chopping and folding them into the batter.
If the top is browning too quickly before the interior is done (check at 35 minutes), loosely tent the pan with foil for the remaining bake time.

Make ahead

The batter can be prepared up to 4 hours in advance, covered and refrigerated in the loaf pan. Bake from cold; add 5–8 minutes to the baking time. Alternatively, the baked loaf can be wrapped in plastic and frozen for up to 3 months.

Storage & reheating

Room temperature: Store wrapped in plastic wrap or in an airtight container for up to 3 days. Refrigerator: Wrap and store for up to 5 days; toast slices before serving to warm and refresh. Freezer: Wrap the cooled loaf tightly in plastic wrap and foil; freeze for up to 3 months. Thaw at room temperature for 2–3 hours or toast slices directly from frozen on medium heat until warmed through.

Substitutions

millet flour → sorghum flour or teff flour. Both are similar mild, slightly sweet gluten-free flours. Use the same amount. Sorghum is a direct 1:1 swap; teff will yield a slightly denser loaf.
honey → maple syrup or agave nectar. Use 1/3 cup (80 ml) instead of 1/3 cup honey to account for the slightly lower viscosity. The flavor will shift subtly but the texture will remain tender.
coconut oil or vegetable oil, melted → unsalted butter, melted, or vegetable oil. Use the same amount. Melted butter will add a richer flavor; the coconut flavor will disappear if you prefer a neutral loaf.
pure pumpkin puree → sweet potato puree or canned butternut squash puree. Use the same amount by volume. Sweet potato will be slightly less sweet and more earthy. Butternut squash will be slightly sweeter.