Week 35: Harvest Bread

USA: This tea loaf is filled with the flavors of fall: pumpkin, apples, pears, cinnamon, ginger, nutmeg and cloves. Make it in mini loaf pans, and you’ve got the perfect gift for the holidays! You can also make one loaf in a 8″ x 4″ or 9 ” x 5″ loaf pan.

Preheat the oven to 350°F. Grease and flour a 8″ x 4″ loaf pan, or 3 mini loaf pans.

  • Topping: 3 tablespoon sunflower seeds, 1 tablespoon honey, 1/4 teaspoon salt, 1/4 teaspoon cinnamon.
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 3 tsp cinnamon
  • 1/2 tsp each ground nutmeg, cloves, ginger
  • 1/2 cup  melted coconut oil
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar, packed (light is okay0
  • 1/2 cup pumpkin puree
  • 1 cup peeled, finely diced apple
  • 1 cup peeled, finely diced pear
  • 1/2 cup  roasted, salted sunflower seeds
  1. Mix topping ingredients together in a small bowl. You can microwave them for a few seconds to make it easier to spread.
  2. In a large bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined.
  3. In a medium bowl, whisk eggs, add oil, granulated sugar, brown sugar, pumpkin and cut apples and pears.
  4. Pour the wet ingredients into the dry ingredients and mix until combined.
  5. Add sunflower seeds.
  6. Spread the batter into prepared loaf pan, and add the topping.
  7. Bake for 55~65 minutes, (30~40 minutes for mini-loaves). Cover with foil if it’s browning too much before it’s thoroughly cooked.
  8. Let cool before removing and slicing.


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