Roasted Butternut Squash Maple Millet Bread
This lightly sweet, very moist snack bread doesn’t need anything else to make it wonderful (except perhaps a cup of tea), but that didn’t stop me from adding an extra flourish anyway: a topping of buttery sweet streusel, made extra crunchy by the addition of uncooked millet. The streusel would be excellent on a fruit galette, too, so make a double batch and keep half in the freezer for your next baking day.
STREUSEL TOPPING
⅓ cup whole wheat flour
¼ cup uncooked millet
¼ cup packed dark or light brown sugar
2 tablespoons granulated sugar
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
4 tablespoons unsalted butter, cut into small pieces
BREAD
butter and flour, for the loaf pan3 cups diced peeled butternut squash (about 4501 tablespoon vegetable or olive oil2 cups whole wheat flour½ cup uncooked milletkosher salt1 teaspoon baking powder½ teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon ground ginger½ teaspoon ground cardamom¼ teaspoon freshly grated nutmeg2 large eggs115 grams unsalted butter, melted1 cup sour cream½ cup (120ml) pure maple syrup½ cup packed light brown sugar2 teaspoons pure vanilla extract
