Harvest Spice Bread
This Harvest Spice Bread is a celebration of autumn's finest flavors, combining pumpkin puree, shredded apples, and carrots with warm spices like cinnamon, ginger, and nutmeg. The result is an incredibly moist, tender loaf with just the right amount of sweetness and a delightful crunch from walnuts. Perfect for cozy fall mornings, afternoon snacks, or gifting to friends and family.
Equipment
- 9x5 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
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
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-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.
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.
Nutrition
Serving: 1sliceCalories: 285kcalCarbohydrates: 39gProtein: 4gFat: 13gSaturated Fat: 1.5gPolyunsaturated Fat: 7gMonounsaturated Fat: 3.5gCholesterol: 31mgSodium: 180mgPotassium: 180mgFiber: 2gSugar: 23gVitamin A: 45IUVitamin C: 4mgCalcium: 3mgIron: 8mg
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