Fall mornings deserve something special. The kind of breakfast that makes you want to linger at the table with a second cup of coffee, wrapped in your coziest sweater while the world outside turns golden.
That’s exactly what this Harvest Spice Bread delivers. It’s not just another pumpkin bread or apple loaf, it’s the best of autumn baking combined into one incredibly moist, warmly spiced creation.
Every slice is packed with shredded apples, carrots, pumpkin puree, and crunchy walnuts, all brought together with the perfect blend of fall spices.
I first made this bread on a chilly October weekend when I had a lonely can of pumpkin in my pantry and some apples that needed using.
The house filled with the most amazing aroma, cinnamon, nutmeg, and something earthy and sweet all mingling together.
My family devoured the first loaf before it even cooled completely. Now it’s a fall tradition in our house, and I’m betting it’ll become one in yours too.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Total Time | 1 hour 15 minutes |
| Servings | 1 loaf (10-12 slices) |
| Difficulty Level | Easy |
Why You’ll Love This Harvest Spice Bread
This isn’t your average quick bread. It’s a celebration of everything we love about fall, baked into one gorgeous loaf.
The texture is incredibly moist thanks to the triple threat of pumpkin, apples, and carrots.
You’ll get tender crumb with little bursts of sweetness from the fruit and a satisfying crunch from the walnuts.
The spice blend is perfectly balanced—warm and cozy without being overwhelming.
You can taste each layer: the cinnamon up front, followed by nutmeg and ginger, with just a whisper of cloves rounding everything out.
- Stays fresh for days – The moisture from the fruits and vegetables keeps this bread tender even after several days
- Freezes beautifully – Make a double batch and freeze one for later
- Versatile serving options – Enjoy it plain, toasted with butter, or even as French toast
- Uses pantry staples – No exotic ingredients required, just wholesome fall produce
- Perfect for gifting – Bake mini loaves for friends and neighbors
Ingredients
This recipe brings together simple, wholesome ingredients that work in perfect harmony.
Each element plays a crucial role in creating that signature moist texture and complex flavor profile.
- 1¾ cups all-purpose flour – The foundation that gives structure to the bread
- 1 teaspoon baking soda – Provides lift and helps create a tender crumb
- ½ teaspoon salt – Enhances all the other flavors
- 2 teaspoons ground cinnamon – The star spice that defines the bread’s warmth
- 1 teaspoon pumpkin pie spice – A blend of nutmeg, ginger, and cloves that adds depth
- ½ teaspoon ground ginger – Adds a subtle kick and brightness
- ½ cup vegetable oil or canola oil – Keeps the bread incredibly moist
- 2 large eggs – Binds everything together and adds richness
- ½ cup granulated sugar – Provides sweetness and helps with browning
- ½ cup light brown sugar – Adds moisture and a deeper, caramel-like flavor
- 1 cup pumpkin puree (not pumpkin pie filling) – Creates moisture and that classic fall flavor
- 1 cup shredded apple (about 1 large apple) – Adds natural sweetness and texture
- 1 cup shredded carrots (about 2 medium carrots) – Contributes moisture and a subtle earthiness
- ¼ cup milk (any kind works) – Helps blend the wet ingredients smoothly
- 1 cup chopped walnuts – Adds crunch and nutty flavor
- ½ cup raisins (optional) – For extra bursts of sweetness
See Also: Pear Walnut Bread Recipe
Kitchen Equipment Needed
You won’t need any fancy gadgets for this recipe. Just a few basic tools that every home baker should have on hand.
- 9×5-inch loaf pan – The standard size for perfect bread shape
- Mixing bowls (2 medium or large) – One for dry ingredients, one for wet
- Whisk – For combining ingredients without overmixing
- Box grater or food processor – To shred the apples and carrots
- Measuring cups and spoons – For accurate measurements
- Rubber spatula – For folding in the nuts and scraping down bowls
- Cooling rack – Allows air to circulate while the bread cools
- Parchment paper (optional) – Makes removing the bread easier
See Also: Fall Bread Recipes
Recommended Products for This Recipe
After making this bread countless times, I’ve found a few products that really elevate the results.
These aren’t essential, but they make the process easier and the final bread even better.
1. Le Creuset Heritage Stoneware Loaf Pan
I switched to this stoneware loaf pan two years ago and haven’t looked back.
The even heat distribution means no more burnt edges or undercooked centers, and the bread releases beautifully every single time.
2. Libby’s 100% Pure Pumpkin
Not all canned pumpkin is created equal. Libby’s pure pumpkin has the perfect texture and flavor, thick, rich, and not watery at all. It makes a noticeable difference in how moist your bread turns out.
3. Nielsen-Massey Pure Vanilla Extract
While this recipe doesn’t call for vanilla, adding a teaspoon transforms the bread.
Nielsen-Massey vanilla extract has that deep, complex flavor that cheap imitations just can’t match.
4. Cuisinart Box Grater with Storage Container
Shredding apples and carrots by hand can be tedious. This box grater with a built-in storage container catches all the shreds neatly and makes cleanup so much easier.
See Also: Pumpkin Bread Recipe
Step-by-Step Instructions: How to Make Harvest Spice Bread
Follow these detailed steps for a perfectly baked loaf every time. Don’t worry if you’re a beginner—this recipe is very forgiving and straightforward.
1. Prepare Your Pan and Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan generously with butter or cooking spray.
- For extra insurance against sticking, line the bottom with parchment paper, leaving an overhang on the long sides for easy removal.
- Set the prepared pan aside while you mix the batter.
2. Mix the Dry Ingredients
- In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, pumpkin pie spice, and ginger.
- Make sure to whisk thoroughly so the spices are evenly distributed throughout the flour.
- Breaking up any clumps in the flour now will prevent lumps in your final batter.
- Set this bowl aside—you’ll add it to the wet ingredients later.
3. Prepare Your Apples and Carrots
- Peel the apple and remove the core.
- Using a box grater or food processor, shred the apple until you have about 1 cup.
- Peel the carrots and shred them the same way until you have about 1 cup.
- Gently squeeze out any excess moisture from the shredded apple—you want it moist but not dripping wet.
- The carrots can stay as is—their moisture is perfect for the bread.
4. Combine the Wet Ingredients
- In a large mixing bowl, whisk together the vegetable oil, eggs, granulated sugar, and brown sugar.
- Whisk vigorously for about 30 seconds until the mixture is well combined and slightly lighter in color.
- Add the pumpkin puree, shredded apple, shredded carrots, and milk to the bowl.
- Whisk everything together until the mixture is smooth and uniform.
- You should have a thick, orange-tinted batter with flecks of carrot and apple throughout.
5. Add Dry Ingredients to Wet Ingredients
- Pour the dry ingredient mixture into the bowl with the wet ingredients.
- Using a whisk or rubber spatula, gently fold the ingredients together.
- Mix just until you no longer see streaks of flour—the batter should look slightly lumpy, and that’s perfect.
- Overmixing will develop the gluten and make your bread tough, so stop as soon as everything is combined.
6. Fold in the Walnuts and Raisins
- Add the chopped walnuts and raisins (if using) to the batter.
- Using a rubber spatula, gently fold them in with a few broad strokes.
- Make sure the nuts and raisins are evenly distributed but avoid overmixing at this stage.
- The batter will be thick and chunky—this is exactly what you want.
7. Transfer Batter to the Pan
- Pour the batter into your prepared loaf pan.
- Use a spatula to scrape every bit of batter from the bowl.
- Smooth the top of the batter with the spatula so it’s relatively level.
- Give the pan a gentle tap on the counter to release any air bubbles.
8. Bake the Bread
- Place the loaf pan in the center of your preheated oven.
- Bake for 60-70 minutes, checking for doneness starting at the 55-minute mark.
- The bread is done when a toothpick or cake tester inserted into the center comes out with just a few moist crumbs (not wet batter).
- The top should be golden brown and may have a crack down the center—this is normal and desirable.
- If the top is browning too quickly around the 40-minute mark, tent it loosely with aluminum foil.
9. Cool the Bread
- Remove the pan from the oven and place it on a wire cooling rack.
- Let the bread cool in the pan for 15 minutes—this allows it to set up and makes removal easier.
- After 15 minutes, run a butter knife around the edges to loosen the bread.
- Using the parchment paper overhang (if you used it), lift the bread out of the pan.
- Transfer the bread to the cooling rack and let it cool completely, at least 1 hour before slicing.
See Also: Cinnamon Swirl Pumpkin Bread
Tips for The Best Harvest Spice Bread
These insider tips will help you achieve bakery-quality results every single time you make this recipe.
- Use fresh spices – Spices lose their potency over time, so check your cinnamon and pumpkin pie spice dates
- Don’t skip squeezing the apples – Excess apple juice will make your batter too wet and affect the texture
- Room temperature eggs – They blend more easily with the other wet ingredients, creating a smoother batter
- Shred your own apples and carrots – Pre-shredded vegetables are dry and won’t add the same moisture
- The toothpick test is your friend – A few moist crumbs are fine, but wet batter means it needs more time
- Let it cool completely – Cutting into hot bread makes it gummy and fall apart
- Toast for extra flavor – Day-old slices are incredible when toasted with a smear of butter
See Also: Banana Nut Bread Recipe
Serving Suggestions
This versatile bread shines in so many different ways. Here’s how to enjoy every slice to the fullest.
Serve it warm with a generous pat of salted butter melting into every crevice. The butter brings out the warm spices and creates an irresistible richness.
For an extra special breakfast, spread some cream cheese on a toasted slice, the tangy creaminess is the perfect counterpoint to the sweet bread.
Turn it into French toast by dipping thick slices in an egg and cinnamon mixture, then frying until golden.
Top with maple syrup and a dusting of powdered sugar for an over-the-top brunch dish.
- With morning coffee – The perfect companion to your favorite fall latte
- As an afternoon snack – Pairs beautifully with hot tea or apple cider
- For dessert – Warm a slice and top with vanilla ice cream
- At holiday gatherings – Slice and arrange on a platter with other baked goods
- For breakfast – Toast it and spread with peanut butter or almond butter for extra protein
See Also: Pumpkin Chili Recipe
Variations of Harvest Spice Bread
One of the best things about this recipe is how adaptable it is. Here are some delicious ways to customize it to your taste.
Feel free to swap ingredients based on what you have or what you’re craving. The basic formula is forgiving enough to handle most substitutions.
- Chocolate Chip Harvest Bread – Fold in 1 cup of chocolate chips along with the walnuts for a sweeter treat
- Maple Harvest Bread – Replace ¼ cup of the granulated sugar with maple syrup for deeper flavor
- Cranberry Orange Harvest Bread – Add 1 cup of dried cranberries and 1 tablespoon of orange zest
- Pecan Harvest Bread – Swap the walnuts for chopped pecans for a buttery, smoother nut flavor
- Gluten-Free Version – Use a 1:1 gluten-free flour blend in place of all-purpose flour
- Vegan Harvest Bread – Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and use non-dairy milk
- Harvest Spice Muffins – Divide the batter among 16-18 muffin cups and bake at 425°F for 5 minutes, then reduce to 350°F and bake for 15-17 more minutes
See Also: Cranberry Orange Bread Recipe
Storage and Reheating
Proper storage will keep your Harvest Spice Bread fresh and delicious for days. Here’s everything you need to know about storing and reheating.
This bread actually tastes better after sitting for a day—the flavors meld together and deepen. Store it properly and you’ll enjoy every last slice.
- Room Temperature – Wrap cooled bread tightly in plastic wrap or aluminum foil and store at room temperature for up to 4 days
- Refrigerator – For longer storage, keep wrapped bread in the fridge for up to 1 week
- Freezer – Wrap the whole loaf or individual slices in plastic wrap, then place in a freezer bag for up to 3 months
- Thawing Frozen Bread – Leave the whole loaf on the counter for 2-3 hours, or thaw individual slices in the microwave for 20-30 seconds
- Reheating – Toast slices in a toaster or toaster oven, or warm in the microwave for 10-15 seconds.
See Also: Apple Cinnamon Bread Recipe
Nutritional Facts
Here’s the approximate nutritional information per slice (based on 12 slices per loaf):
- Calories: 285
- Total Fat: 13g
- Saturated Fat: 1.5g
- Cholesterol: 31mg
- Sodium: 180mg
- Total Carbohydrates: 39g
- Dietary Fiber: 2g
- Sugars: 23g
- Protein: 4g
Note: These values are estimates and will vary based on specific ingredients used and portion sizes.
See Also: Maple Pecan Bread Recipe
Health Benefits of Key Ingredients
While this bread is definitely a treat, it does pack some nutritional benefits thanks to its wholesome ingredients.
The combination of fruits, vegetables, nuts, and spices means you’re getting more than just empty calories. Each ingredient brings something valuable to the table.
- Pumpkin – Rich in vitamin A and antioxidants that support eye health and immune function
- Apples – Provide dietary fiber and vitamin C, plus pectin which aids digestion
- Carrots – Loaded with beta-carotene, which converts to vitamin A in the body
- Walnuts – Excellent source of omega-3 fatty acids and protein
- Cinnamon – Contains antioxidants and may help regulate blood sugar levels
- Ginger – Has anti-inflammatory properties and aids digestion
See Also: Health Benefits of Cloves
FAQs About Harvest Spice Bread
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, you should stick with pure pumpkin puree for this recipe. Pumpkin pie filling already contains sugar and spices, which would throw off the flavor balance and make the bread too sweet.
Pure pumpkin puree gives you complete control over the sweetness and spice levels.
2. What kind of apples work best for this bread?
Granny Smith, Honeycrisp, or Fuji apples are ideal because they hold their texture and don’t turn mushy when baked.
Granny Smith adds a slight tartness that balances the sweetness, while Honeycrisp and Fuji contribute more natural sugar.
Avoid Red Delicious or McIntosh as they can become too soft.
3. Can I make this bread without eggs?
Yes, you can make this bread egg-free by using flax eggs. Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for 5 minutes until it becomes gel-like.
This works as a great binding substitute, though the texture will be slightly denser than the original recipe.
4. Why did my bread sink in the middle?
A sunken center usually means the bread was underbaked or the oven door was opened too early.
Make sure to bake until a toothpick comes out with just moist crumbs, and avoid opening the oven door during the first 45 minutes of baking.
Also check that your baking soda is fresh, expired leavening agents can cause collapse.
5. How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.
The top should be golden brown and spring back lightly when touched. The internal temperature should reach about 200°F if you’re using a thermometer.
Harvest Spice Bread
Ingredients
- 1¾ cups all-purpose flour 210g
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground ginger
- ½ cup vegetable oil or canola oil 120ml
- 2 large eggs room temperature
- ½ cup granulated sugar 100g
- ½ cup light brown sugar 100g, packed
- 1 cup pumpkin puree 245g, not pumpkin pie filling
- 1 cup shredded apple about 1 large apple, excess moisture squeezed out
- 1 cup shredded carrots about 2 medium carrots
- ¼ cup milk 60ml, any kind
- 1 cup chopped walnuts 120g
- ½ cup raisins 75g, optional
Equipment
- 9×5 inch loaf pan
- Mixing bowls 2 medium or large bowls
- Whisk
- Box grater or food processor For shredding apples and carrots
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Parchment paper Optional, for easier removal
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and optionally line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, pumpkin pie spice, and ginger until well combined. Set aside.
- Peel and core the apple, then shred using a box grater or food processor. Peel and shred the carrots. Gently squeeze excess moisture from the shredded apple.
- In a large bowl, whisk together oil, eggs, granulated sugar, and brown sugar for 30 seconds. Add pumpkin puree, shredded apple, shredded carrots, and milk; whisk until smooth.
- Pour dry ingredients into wet ingredients and gently fold together until just combined with no flour streaks. Do not overmix.
- Add walnuts and raisins (if using) to the batter and fold in gently until evenly distributed.
- Pour batter into prepared loaf pan, smooth the top, and tap gently on counter to release air bubbles.
- Bake for 60-70 minutes until a toothpick inserted in center comes out with just moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
- Cool in pan for 15 minutes, then remove and transfer to a cooling rack. Let cool completely for at least 1 hour before slicing.
Nutrition
Notes
- Use fresh spices for the best flavor – check expiration dates on cinnamon and pumpkin pie spice.
- Make sure to use pure pumpkin puree, not pumpkin pie filling which contains added sugar and spices.
- Granny Smith, Honeycrisp, or Fuji apples work best for shredding.
- Squeezing excess moisture from the shredded apple prevents a soggy texture.
- Room temperature eggs blend more smoothly with other wet ingredients.
- Don’t overmix the batter – stop as soon as no flour streaks remain to ensure tender bread.
- Store wrapped bread at room temperature for up to 4 days or refrigerate for up to 1 week.
- Freeze whole loaf or individual slices wrapped tightly in plastic wrap and placed in freezer bag for up to 3 months.
- For vegan version, use flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and non-dairy milk.
- Turn into muffins by baking at 425°F for 5 minutes, then 350°F for 15-17 minutes in lined muffin tins.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
There’s something deeply satisfying about pulling a golden loaf of Harvest Spice Bread from the oven.
The way it fills your home with the scent of cinnamon and nutmeg, the anticipation of that first warm slice, it’s pure fall magic.
This recipe has become a staple in my kitchen every autumn, and I hope it becomes one in yours too.
Make it for a cozy weekend breakfast, gift a loaf to a neighbor, or just enjoy it all to yourself with a good cup of coffee.
I’d love to hear how your bread turns out. Drop a comment below with any questions, variations you tried, or just to share your baking success.
And if you loved this recipe, share it with someone who needs a little fall comfort in their life.
Recommended:
- Pumpkin Zucchini Bread Recipe
- Banana Pumpkin Bread Recipe
- Bourbon Pecan Bread Recipe
- Cinnamon Streusel Bread
- Apple Butter Bread Recipe
