Roasted butternut squash maple millet bread from Grains for Every Season: Rethinking Our Way with Grains (page 122) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • KristenS on May 02, 2026

    So many ingredients that didn't add up to much. Lepa is right in that the nice streusel doesn't save it. Oil instead of butter might have helped. Lots of similar breads out there and I will not make this one again.

  • scher019 on December 16, 2025

    The bread looked good and had a nice crunch because of the millet, but it was not how I wanted it to be. It was too sweet and needed something else. Maybe it needed curry spices or a couple of chopped jalapeños in the batter. It was the first thing I made out of this book and I very likely will not make it again unless I change it up.

  • hashi on March 14, 2025

    This is an interesting bread. As the other review mentioned, it’s a little stodgy. I really like the flavor — it’s perfect for a fall morning or midday snack. I don’t know if I’ll make this again in loaf form, but may try it as a muffin. The streusel with its crunchy millet is really tasty and would be good addition to other baked things.

  • Lepa on November 28, 2021

    I am afraid this wasn't as good as it sounded. The cake didn't have enough spice/flavor and was a bit stodgy with overly sweet streusel that didn't rescue it. The crunch from the millet was nice but overall we weren't crazy about this, especially given the amount of time/prep involved in making it.

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