Harvest Bread

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recipe by Erin H

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

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


  • Walnuts icon
    about ¼ cup (29g)
  • Hazelnuts icon
    about ¼ cup (34g)
  • Pumpkin seeds icon
    Pumpkin seeds
    about ½ cup (32g)
  • Baking powder icon
    Baking powder
    1 tsp (5g)
  • Baking soda icon
    Baking soda
    1 tsp (5g)
  • Salt icon
    1 pinch
  • All purpose flour icon
    All purpose flour
    1.75 cups (227g)
  • Nutmeg icon
    about ¼ teaspoon (1g)
  • Ground cinnamon icon
    Ground cinnamon
    about ¾ teaspoon (2g)
  • Sunflower oil icon
    Sunflower oil
    ½ cup (120ml)
  • Light brown sugar icon
    Light brown sugar
    about ¾ cup (146g)
  • Granulated sugar icon
    Granulated sugar
    about ¾ cup (153g)
  • Pumpkin purée icon
    Pumpkin purée
    1 cup (240g)
  • Egg icon
    2 (100g)
  • Buttermilk icon
    ¾ cup (180ml)


  • 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 oven - 160°C
  2. Add walnuts, hazelnuts and pumpkin seeds to a clean medium bowl
  3. Transfer nuts to baking sheet
  4. Toast until lightly browned then set aside - 6 min
  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. Add sunflower oil, light brown sugar and granulated sugar to a clean large mixing bowl and mix
  8. Add pumpkin purée to the batter
  9. Add egg to the batter one by one while mixing
  10. Add buttermilk to the batter
  11. Transfer dry ingredients to batter and mix
  12. Transfer nuts to batter
  13. Grease a clean loaf pan
  14. Transfer batter to loaf pan
  15. Bake until skewer tests clean - 45 min, 160°C
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