– ⅓ cup melted coconut oil or extra-virgin olive oil – ½ cup honey – 2 egg – 1 cup pumpkin purée – 1 teaspoon vanilla extract – ½ teaspoon salt – ½ teaspoon cinnamon, plus more to swirl on top – ½ teaspoon ginger – ¼ teaspoon nutmeg – ¼ teaspoon allspice or clove – 1 ¾ cups whole wheat pastry flour or regular whole wheat flour – Optional- ⅓ to ½ cup rinsed millet – 1 teaspoon baking soda* – ¼ cup hot water* – Optional- turbinado (raw) sugar for sprinkling on top
Before you start, heat the oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9x5-inch loaf pan. Mix oil and honey in a big bowl. Beat well after adding the eggs.
Now add the vanilla and pumpkin purée. Next, add the salt, cinnamon, ginger, nutmeg, and allspice. Just until it's all mixed in, add the flour. If you're adding millet, mix it in too.
Add the baking soda to the hot water and stir it in. Then, quickly mix the baking soda into the batter until it's spread out evenly. Put batter into the loaf pan that has been greased.
To marble, add cinnamon and swirl with a table knife. For a sweet crunch, sprinkle turbinado sugar generously. Bake 55-65 minutes. A toothpick in the top indicates done bread.
Result should be clean. The bread isn't done if the top jiggles when you remove it from the oven! Cool the bread in the loaf pan for 5 minutes, then transfer it to a wire rack for 30 minutes before slicing.