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Harvest Spice Bread Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fold in Walnuts: Carefully fold in the chopped walnuts to distribute them evenly without breaking them up too much.
  6. 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.
  7. 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

Find it online: https://thehungrymason.com/harvest-spice-bread-recipe/