Harvest Bread
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recipe by Erin H
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- Total Time
- 1hr 0mins
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- Serves
- 4
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- 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 Mar 15, 2021
Ingredients
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- Walnuts
- 30 g
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- Hazelnuts
- 35 g
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- Pumpkin seeds
- 30 g
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- Baking powder
- 1 teaspoon
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- Baking soda
- 1 teaspoon
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- Salt
- 1 pinch
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- All purpose flour
- 225 g
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- Nutmeg
- ¼ teaspoon
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- Ground cinnamon
- ¾ teaspoon
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- Sunflower oil
- 120 ml
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- Light brown sugar
- 145 g
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- Granulated sugar
- 155 g
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- Pumpkin purée
- 250 g
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- Egg
- 2
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- Buttermilk
- 180 ml
Tools
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Oven
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Whisk
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Loaf pan - 9 x 5 x 3"
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Medium bowl
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Baking sheet - 18 x 13"
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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, baking soda, salt, all purpose 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