How To Make Harvest Spice Bread
All the flavors we love for fall are present in this bread recipe. It has cinnamon, nutmeg, cloves, and ginger, as well as apples, pumpkin, and carrots.
Serves:
Ingredients
- 1¾cupsall purpose flour,spoon & leveled
- 1tspbaking soda
- ¾tspsalt
- 2tspground cinnamon
- ¼tspground nutmeg
- ¼tspground cloves
- ¼tspground ginger
- ½cupvegetable oil,or canola oil or melted coconut oil
- 2large eggs,at room temperature
- ½cupgranulated sugar
- ½cupbrown sugar,(light or dark), packed
- ½cuppumpkin puree,(canned or fresh)
- 1cupapple,(heaping), peeled and shredded
- ¾cupcarrot,peeled and shredded
- 2tbspmilk
- 1cupwalnuts,chopped
Instructions
-
Preheat the oven to 350 degrees F. 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, shredded apple, shredded carrot, and milk together until combined.
-
Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Fold in the walnuts. Batter will be semi-thick.
-
Spread the batter into a prepared loaf pan. Bake for 55 to 65 minutes. The bread is done when a toothpick inserted in the center comes out mostly clean with zero raw batter. Remove the bread 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 to 4 days or in the refrigerator for up to about 10 days.
Nutrition
- Calories: 232.57kcal
- Fat: 10.69g
- Saturated Fat: 1.00g
- Trans Fat: 0.07g
- Monounsaturated Fat: 7.10g
- Polyunsaturated Fat: 2.01g
- Carbohydrates: 31.63g
- Fiber: 1.50g
- Sugar: 16.05g
- Protein: 3.30g
- Cholesterol: 31.25mg
- Sodium: 188.28mg
- Calcium: 26.15mg
- Potassium: 102.11mg
- Iron: 1.28mg
- Vitamin A: 157.92µg
- Vitamin C: 1.32mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
