Harvest Bread

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recipe by Erin H

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1863

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 Jun 17, 2019

Ingredients

  • Walnuts icon
    Walnuts
    29g
  • Hazelnuts icon
    Hazelnuts
    34g
  • Pumpkin seeds icon
    Pumpkin seeds
    32g
  • Baking powder icon
    Baking powder
    5g
  • Baking soda icon
    Baking soda
    5g
  • Salt icon
    Salt
    0g
  • All purpose flour icon
    All purpose flour
    227g
  • Nutmeg icon
    Nutmeg
    1g
  • Ground cinnamon icon
    Ground cinnamon
    2g
  • Sunflower oil icon
    Sunflower oil
    120ml
  • Light brown sugar icon
    Light brown sugar
    146g
  • Granulated sugar icon
    Granulated sugar
    153g
  • Pumpkin purée icon
    Pumpkin purée
    240g
  • Egg icon
    Egg
    100g
  • Buttermilk icon
    Buttermilk
    180ml

Tools

  • kCook icon Whisk
  • kCook icon Loaf pan - 9 x 5 x 3"
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large mixing bowl

Step preview

  1. Pre-heat - 160°C
  2. Get a clean medium bowl
  3. Add walnuts
  4. Add hazelnuts
  5. Add pumpkin seeds
  6. Transfer nuts to baking sheet
  7. Toast until lightly browned then set aside - 6 min
  8. Get a clean medium bowl
  9. Add baking powder
  10. Add baking soda
  11. Add salt
  12. Add all purpose flour
  13. Add ground nutmeg
  14. Add ground cinnamon
  15. Whisk then set aside
  16. Get a clean large mixing bowl
  17. Add sunflower oil
  18. Add light brown sugar
  19. Add granulated sugar and mix
  20. Add pumpkin purée
  21. Add egg one by one while mixing
  22. Add buttermilk
  23. Transfer dry ingredients to batter and mix
  24. Transfer nuts to batter
  25. Grease a clean loaf pan
  26. Transfer batter to loaf pan
  27. Bake until skewer tests clean - 45 min, 160°C
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