Harvest Spice Bread (or Muffins). I call this harvest spice bread because it combines some of the best flavors of the fall season including apple, pumpkin, and cinnamon spice. You could place the wrapped bread in a freezer container or freezer-friendly zipped top bag, but I often just freeze it after wrapping in aluminum foil. This bread is hearty, filling and flavor packed.
These muffins are made with wholesome ingredients and make the perfect snack or healthier treat. Author: Kelly, Our Everyday Harvest. www.oureverydayharvest.com. Grease one large loaf pan (or two medium loaf pans). You can have Harvest Spice Bread (or Muffins) using 17 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Harvest Spice Bread (or Muffins)
- You need 1 3/4 cups of all purpose flour.
- Prepare 1 tsp. of baking soda.
- It's 3/4 tsp. of salt.
- It's 2 tsp. of ground cinnamon.
- Prepare 1/4 tsp. of ground nutmeg.
- Prepare 1/4 tsp. of ground cloves.
- Prepare 1/4 tsp. of ground ginger.
- It's 1/2 cup of vegetable oil.
- Prepare 2 of large eggs, at room temperature.
- It's 1/2 cup of granulated sugar.
- It's 1/2 cup of brown sugar.
- Prepare 1/2 cup of pumpkin puree.
- It's 1 of heaping cup peeled and shredded apple.
- You need 3/4 cup of peeled and freshly shredded carrot.
- Prepare 2 tbsp. of milk.
- Prepare 1 cup of chopped walnuts.
- It's of Rolled oats, for topping (optional).
Spices - I used the pumpkin pie spice mix, plus a little extra cinnamon for that added boost of flavor. If using the individual spices, adjust the measurement to If center of loaf is gummy, let cool completely. Every once in a while this will happen when making bread or muffins. Place zucchini in a colander over a bowl or sink.
Harvest Spice Bread (or Muffins) instructions
- Preheat the oven to 350°F. Grease a 9x5" loaf pan and set it aside. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger until combined, then set that aside. In a separate bowl, whisk together the oil, eggs, granulated sugar, brown sugar, milk and pumpkin. Then whisk in the shredded apple and carrot. Pour the wet batter into the dry and fold together until it's just combined, then fold in the walnuts..
- Pour the batter into the prepared loaf pan and top with oats if you'd like. Bake for 50-65 minutes, or until a toothpick inserted into the center of the loaf comes out mostly clean. If you notice the bread is browning quickly, then tent some foil loosely over the top halfway through baking time. Let it cool completely in the pan set on a wire rack, before removing the loaf and slicing it. Leftover bread can be stored in the fridge for a week or so..
- For Muffins: Grease a 12 count muffin tin instead of a loaf pan and pour the batter to the top of each tin. Initially, preheat the oven to 425°F. Bake the muffins for 5 minutes, then keep them in the oven and lower the temperature to 350°F and bake for an additional 15-17 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for 5 or so minutes, then transfer them to a wire rack to cool completely..
- For Mini-Loaves (as pictured): Grease the mini-loaf pans rather than the large one. Bake at 350°F for 33-38 minutes, or until a toothpick inserted into the centers comes out mostly clean. Place the mini loaf pans onto a wire rack to cool completely..
This apple & walnut spice bread is incredibly dense and super moist with an awesome lingering spicy sweet taste. This is a spicy sweet bread so it's best to use sweet apples. I live in Japan and used local apples that are equivalent to Fiji apples. This pumpkin bread has a wonderful flavor. Feel free to add chopped pecans to the batter.