Introduction

This Harvest Spice Bread is a cozy and flavorful loaf perfect for autumn. Packed with warm spices, pumpkin, shredded apple, and carrot, it makes a delightful treat for breakfast or snack time.

Close-up of four thick slices of brown banana bread stacked side by side, showing a moist and textured interior with small pieces of nuts and darker specks throughout. The crust is darker brown and slightly rough, with small cracks and nut bits visible on top. The background is soft and light green fabric. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
2 large eggs, at room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (115g) pumpkin puree (canned or fresh)
1 heaping cup (140g) peeled and shredded apple
3/4 cup (100g) peeled and shredded carrot
2 Tablespoons (30ml) milk
1 cup (130g) chopped walnuts

Instructions

Step 1: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking. If you prefer muffins, see the notes at the end.
Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until fully combined. In a separate medium bowl, whisk the oil, eggs, granulated sugar, brown sugar, pumpkin puree, shredded apple, shredded carrot, and milk until smooth.
Step 3: Pour the wet ingredients into the dry ingredients. Gently whisk until just combined—be careful not to overmix. Fold in the chopped walnuts carefully. The batter should be semi-thick in consistency.
Step 4: Spread the batter evenly into the prepared loaf pan. Bake for 55 to 65 minutes. About halfway through baking, you can loosely cover the bread with aluminum foil to prevent excessive browning on top. The bread is ready when a toothpick inserted near the center comes out mostly clean with no raw batter.
Step 5: Remove the bread from the oven and allow it to cool completely in the pan on a wire rack before slicing.

Tips & Variations

For extra moistness, you can substitute the vegetable oil with melted coconut oil or add a tablespoon of applesauce.
To make muffins instead of a loaf, divide the batter into a greased or lined muffin tin and bake at 350°F (177°C) for about 20-25 minutes or until a toothpick comes out clean.
Feel free to swap walnuts for pecans or omit nuts entirely for a nut-free version.
Use fresh pumpkin puree if canned is not available, but be sure to cook and mash the pumpkin before measuring.

Storage

Store leftover bread covered at room temperature for up to 3 to 4 days. For longer storage, keep it refrigerated for up to 10 days. When reheating, warm slices in a toaster oven or microwave briefly until just warmed through for best flavor and texture.

How to Serve

A loaf of carrot bread is shown on a round black cooling rack placed on a white marbled surface. The bread has a rich brown color with a slightly rough texture, showing bits of shredded orange carrot and pieces of walnuts throughout. Three slices are cut from the loaf, two resting close to the main loaf and one slice positioned further back on the rack, showing the moist interior filled with small nut and carrot pieces. The top of the loaf is slightly cracked and has a golden glazed look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this Harvest Spice Bread?

Yes, you can freeze the bread wrapped tightly in plastic wrap and then foil or in an airtight container for up to 3 months. Thaw at room temperature before slicing.

Can I omit the nuts if I have an allergy?

Absolutely. You can leave out the walnuts or substitute with seeds such as pumpkin or sunflower seeds for added texture without nuts.

Harvest Spice Bread Recipe

Print Recipe

★★★★★

4.5 from 65 reviews

This Harvest Spice Bread is a moist and flavorful quick bread packed with cozy fall spices, pumpkin puree, shredded apple, shredded carrot, and crunchy walnuts. Perfect for breakfast or a comforting snack, this bread combines warm cinnamon, nutmeg, cloves, and ginger with subtle sweetness from brown and granulated sugars. Baked in a loaf pan, it features a soft crumb that’s lightly spiced and loaded with seasonal goodness.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (approximately 10-12 slices) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Wet Ingredients & Mix-ins

1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
2 large eggs, at room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (115g) pumpkin puree (canned or fresh)
1 heaping cup (140g) peeled and shredded apple
3/4 cup (100g) peeled and shredded carrot
2 Tablespoons (30ml) milk
1 cup (130g) chopped walnuts

Instructions

Preheat and Prepare: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan thoroughly. If you want to make muffins instead, refer to the notes section.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger until fully combined and evenly distributed. Set this bowl aside.
Combine Wet Ingredients: In a medium bowl, whisk together the vegetable oil (or your choice of oil), eggs, granulated sugar, brown sugar, pumpkin puree, shredded apple, shredded carrot, and milk. Mix until the mixture is smooth and homogenous.
Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl. Gently whisk or stir until just combined—do not overmix to avoid a dense bread. The batter will be semi-thick in texture.
Fold in Walnuts: Carefully fold in the chopped walnuts to distribute them evenly without breaking them up too much.
Bake: Spread the batter evenly into the prepared loaf pan. Bake in the preheated oven for 55 to 65 minutes. To prevent excessive browning, loosely cover the bread with aluminum foil halfway through baking. Bake until a toothpick inserted in the center comes out mostly clean with no raw batter.
Cool and Store: Remove the bread from the oven and allow it to cool completely in the pan set on a wire rack before slicing. Store leftover bread covered at room temperature for 3-4 days or in the refrigerator for up to 10 days.

Notes

For muffins: Adjust baking time to 18-22 minutes at 350°F (177°C), and use a muffin tin with liners.
Use fresh or canned pumpkin puree, but avoid pumpkin pie filling as it contains added sugars and spices.
Ensure eggs are at room temperature to help with better batter mixing and final texture.
Cover the bread halfway through baking to avoid over-browning on top.
For a nuttier flavor, you can toast walnuts lightly before adding them to the batter.

Keywords: Harvest spice bread, pumpkin bread, fall bread recipe, quick bread, spiced bread with nuts, autumn baking