Barley pumpkin bread from Mother Grains: Recipes for the Grain Revolution (page 43) by Roxana Jullapat

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Candied kumquats

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ash_2fquo3 on January 25, 2026

    Hard to slice because the top was so sticky, but I absolutely love the idea of brushing with barley malt syrup. The cake had an amazing texture and was moist without being gluey or heavy. I used orange zest, but I want to try this with chocolate chips instead of raisins (was afraid it would make it dry, but I think the moisture would be fine), and also with the kumquats AND raisins. Adore barley flour, I don't think it's flavor really stood out here since there were a lot of other dominant flavors, but I think it really benefited the texture. Will be making again.

  • jenburkholder on October 09, 2022

    This had a wonderful texture - soft, moist, and fluffy - but it was too one-dimensionally sweet. May try cutting down the sugar and seeing if the texture stays good. Took longer to bake than stated, more like an hour and ten.

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