Harvest Bread
Serves
4
Total Time
1hrs
Calories
952
Pumpkin, seeds, walnuts and hazelnuts make this sweet bread a perfect afternoon snack. Toast thick slices for a quick breakfast. Great for gifting too.
- Walnuts30 g
- Hazelnuts35 g
- Pumpkin seeds30 g
- Baking powder1 teaspoon
- Baking soda1 teaspoon
- Salt1 pinch
- All purpose flour225 g
- Nutmeg¼ teaspoonground
- Ground cinnamon¾ teaspoon
- Sunflower oil120 ml
- Light brown sugar145 g
- Granulated sugar155 g
- Pumpkin purée250 g
- Egg2
- Buttermilk180 ml
Ingredients
- 1. Pre-heat oven - 160°C
- 2. Add walnuts, hazelnuts and pumpkin seeds to a clean medium bowl
- 3. Transfer nuts to baking sheet
- 4. Broil until lightly browned then set aside - 6 min, 160°C
- 5. Add baking powder, baking soda, salt, all purpose flour, nutmeg and ground cinnamon to a clean medium bowl
- 6. Whisk then set aside
- 7. Pre-heat oven - 160°C
- 8. Add sunflower oil, light brown sugar and granulated sugar to a clean large mixing bowl and mix
- 9. Add pumpkin purée to the batter
- 10. Add egg to the batter one by one while mixing
- 11. Add buttermilk to the batter
- 12. Transfer dry ingredients to batter and mix
- 13. Transfer nuts to batter
- 14. Grease a clean loaf pan
- 15. Transfer batter to loaf pan
- 16. Bake until skewer tests clean - 45 min, 160°C
Method
Make this recipe in the Fresco Recipes App
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