Harvest Spice Bread
Part apple bread, spice cake, pumpkin bread, and carrot cake, this harvest spice bread is loaded with flavor. This loaf is infinitely adaptable, freezes well, and can be made into muffins, too!
Ingredients
- 1 ¾ cupsall-purpose flour (spooned & leveled)
- 1 teaspoonbaking soda
- ¾ teaspoonsalt
- 2 teaspoonsground cinnamon
- ¼ teaspoonground nutmeg
- ¼ teaspoonground cloves
- ¼ teaspoonground ginger
- ½ cupvegetable oil, canola oil, or melted coconut oil
- 2 largeeggs, at room temperature
- ½ cupgranulated sugar
- ½ cuppacked light or dark brown sugar
- ½ cuppumpkin puree (canned or fresh)
- 1heaping cup (140g) peeled and shredded apple
- ¾ cuppeeled and shredded carrot
- 2 tablespoonsmilk
- 1 cupchopped walnuts
Directions
- 1
Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan. See notes for muffins.
- 2
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.
- 3
Spread the batter into prepared loaf pan. Bake for 55 – 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. 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.
- 4
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 in the refrigerator for up to about 10 days.