Description
Bake a moist and flavorful Harvest Spice Bread perfect for beginners. This recipe combines warm spices with pumpkin, apple, and carrots for a comforting loaf.
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
- Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
- Whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. Set aside.
- In a medium bowl, whisk the oil, eggs, granulated sugar, brown sugar, pumpkin puree, shredded apple, shredded carrot, and milk together until combined.
- Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Fold in the walnuts. The batter will be semi-thick.
- Spread the batter into the prepared loaf pan. Bake for 55–65 minutes. Loosely cover the bread with foil halfway through to prevent over-browning.
- The bread is done when a toothpick inserted in the center comes out mostly clean with no raw batter. Remove from the oven.
- Cool completely in the pan set on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for up to 3–4 days or refrigerate for up to 10 days.
Notes
- Total Time: 3 hours
- The bread can also be baked as muffins.
- The loaf freezes well and can be thawed overnight at room temperature for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Quick Bread
- Method: Baking
- Cuisine: American