Harvest Bread
For the full experience, make this recipe with the Drop Recipes app.
recipe by Erin H
-
- Total Time
- 1hr 0mins
-
- Serves
- 4
-
- Calories
- 951
Pumpkin, seeds, walnuts and hazelnuts make this sweet bread a perfect afternoon snack. Toast thick slices for a quick breakfast. Great for gifting too.
recipe updated 15 Mar 2021
Ingredients
-
- Walnuts
- 30 g
-
- Hazelnuts
- 35 g
-
- Pumpkin seeds
- 30 g
-
- Baking powder
- 1 teaspoon
-
- Bicarbonate of soda
- 1 teaspoon
-
- Salt
- 1 pinch
-
- Plain flour
- 225 g
-
- Nutmeg
- ¼ teaspoon
-
- Ground cinnamon
- ¾ teaspoon
-
- Sunflower oil
- 120 ml
-
- Light brown sugar
- 145 g
-
- Granulated sugar
- 155 g
-
- Pumpkin purée
- 250 g
-
- Egg
- 2
-
- Buttermilk
- 180 ml
Tools
-
Oven
-
Whisk
-
Loaf pan - 9 x 5 x 3"
-
Medium bowl
-
-
Baking sheet - 18 x 13"
-
Large mixing bowl
Step preview
- Pre-heat oven - 160°C
- Add walnuts, hazelnuts and pumpkin seeds to a clean medium bowl
- Transfer nuts to baking sheet
- Broil until lightly browned then set aside - 6 min, 160°C
- Add baking powder, bicarbonate of soda, salt, plain flour, nutmeg and ground cinnamon to a clean medium bowl
- Whisk then set aside
- Pre-heat oven - 160°C
- Add sunflower oil, light brown sugar and granulated sugar to a clean large mixing bowl and mix
- Add pumpkin purée to the batter
- Add egg to the batter one by one while mixing
- Add buttermilk to the batter
- Transfer dry ingredients to batter and mix
- Transfer nuts to batter
- Grease a clean loaf pan
- Transfer batter to loaf pan
- Bake until skewer tests clean - 45 min, 160°C