There’s something deeply comforting about baking with warm spices when the weather starts to cool, and this Harvest Spice Bread captures that feeling in a balanced and cozy way. Made with pumpkin purée, shredded apple, and carrot, this loaf turns out soft and moist without being overly sweet. It’s a simple quick bread that works well for calm fall mornings with coffee or tea, and it also makes a thoughtful homemade gift or snack.
What makes this recipe especially appealing is its simplicity. There’s no mixer required, no complicated techniques, and everything comes together with basic pantry ingredients. The natural moisture from the fruits and vegetables keeps the bread tender for days, while the blend of cinnamon, ginger, nutmeg, and cloves delivers classic autumn flavor in every slice.
Whether you’re baking for your family, stocking the freezer, or sharing with friends, this Harvest Spice Bread is an easy, reliable way to bring cozy fall baking into your kitchen.
Why You’ll Love This Harvest Spice Bread
No mixer needed — you only need two bowls and a whisk.
• The shredded apple and carrot help the loaf stay soft when properly wrapped and stored.
• You can customize it with nuts, dried fruit, or even chocolate depending on what you have.
• The loaf freezes well, making it convenient for batch baking.
• It fills the kitchen with gentle fall aromas as it bakes.
Tools You’ll Need
You don’t need any specialty equipment, only basics:
- 9×5-inch loaf pan
- 2 mixing bowls
- Whisk or silicone spatula
- Box grater
- Measuring cups & spoons
- Cooling rack
- Foil or plastic wrap for storage
Ingredients
Dry Ingredients
- 1 ¾ cups (219g) all-purpose flour
- 1 tsp baking soda
- ¾ tsp salt
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
Wet Ingredients
- ½ cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- ½ cup (115g) pumpkin puree
- 1 cup (140g) shredded apple
- ¾ cup (100g) shredded carrot
- 2 tbsp (30ml) milk
Optional Add-Ins
- 1 cup (130g) chopped walnuts
- Pecans
- Dried cranberries or raisins
Before You Begin
Prepare all ingredients and preheat your oven before starting. Baking times and results can vary depending on oven accuracy, moisture level in the produce, and pan type. Use the visual cues in each step to determine readiness and adjust time as needed.
Step-by-Step Instructions
Step 1: Prep the Oven
Preheat your oven to 350°F (177°C). Position the rack in the center for even heating.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well blended.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the oil, eggs, sugars, pumpkin puree, shredded apple, shredded carrot, and milk until smooth.
Visual cue: The mixture should appear thick and cohesive. If your pumpkin puree seems watery, drain excess moisture before combining.
Step 4: Combine Mixtures
Pour the wet ingredients into the dry. Gently fold the batter together until just combined. Avoid overmixing to keep the bread light and tender.
Step 5: Add Nuts or Fruit
Fold in walnuts, pecans, or dried cranberries if desired.
Step 6 — Bake
Pour the batter into the loaf pan and smooth the top.
Bake 55–65 minutes on the center rack.
Visual cues: The top should look fully set and a toothpick inserted into the center should come out mostly clean with a few moist crumbs (not wet batter). If the top browns early, tent loosely with foil and continue baking until the center is done.
Step 7: Cool Completely
Cool the loaf in the pan on a wire rack. This helps it set and prevents crumbling when sliced.
Common Mistakes to Avoid
- Overmixing can make the loaf dense.
- Using dry pre-shredded carrots reduces moisture; use freshly grated.
- Warm bread may crumble or feel gummy, so allow full cooling.
- If using homemade pumpkin puree, drain excess liquid.
- Bake on the center rack for even heating.
How to Serve
- Warm with butter or cream cheese
- With hot coffee, chai, or apple cider
- Drizzled with a simple glaze for dessert
- Cubed and added to yogurt bowls
How to Reheat
- Microwave: 10–15 seconds per slice
- Oven: 300°F for 10 minutes
Avoid overheating to keep moisture intact.
Storage Instructions
Store at room temperature for up to 4 days in an airtight container if your kitchen stays cool and dry.
Refrigerate for up to 10 days if the environment is warm or humid.
For best quality, wrap tightly in plastic and foil and freeze for up to 3 months. Thaw wrapped overnight in the refrigerator.
For best quality and safety, refrigerate if your kitchen is warm or humid.
Freezer: Up to 3 months (wrap tightly in plastic + foil)
Customization Ideas
- Swap pumpkin for applesauce or banana
- Add raisins, pecans, or pumpkin seeds
- Increase cinnamon or add pumpkin pie spice
- Use a gluten-free 1:1 flour blend
Baking Tips
- Freshly shred apples & carrots for best texture
- Don’t overmix the batter
- Cover the loaf halfway through if the top darkens
- Cool completely for perfect slices
Make It as Muffins
Fill muffin liners to the top.
Bake at 425°F for 5 minutes, then 350°F for 15–17 minutes.
You’ll get tall, soft, perfectly spiced muffins.
How to Freeze
- Cool loaf completely
- Wrap tightly in plastic
- Wrap again in foil
- Freeze up to 3 months
Thaw in the fridge overnight.
Frequently Asked Questions
1. Can I make this gluten-free?
Yes — use a 1:1 gluten-free flour blend. The texture will remain moist.
2. Can I replace the pumpkin puree?
Yes. Applesauce or mashed banana work great.
3. Can I add raisins or cranberries?
Absolutely — they add sweetness and chewiness.
4. Can I use olive oil?
A mild olive oil works, but avoid strong extra-virgin flavors.
5. Can I make muffins instead?
Yes — follow the muffin instructions above.
Final Thoughts
This Harvest Spice Bread captures the heart of fall in every bite — warm spices, natural sweetness, and a soft, moist crumb that keeps beautifully. Whether you slice it warm for breakfast, pack it for snacks, or gift it during the holidays, this loaf brings cozy seasonal comfort to any kitchen. Bake one for yourself, share one with someone you love, and enjoy the flavors of autumn anytime.
Recipe Card – Harvest Spice Bread
Harvest Spice Bread — Soft, Moist & Ideal for Fall Baking
Author: Isaac Blogger
Prep Time: 10 minutes
Cook Time: 55–65 minutes
Total Time: ~1 hour 10 minutes
Servings: 1 loaf
Method: Baking
Cuisine: American
Before You Begin
Preheat your oven to 350°F (177°C) and prepare your loaf pan. Baking times and results may vary depending on oven accuracy, pan material, and moisture in the produce. Use visual cues—such as a set top and mostly clean toothpick—to confirm doneness. Allow the loaf to cool fully before slicing.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp salt
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
Wet Ingredients
- ½ cup vegetable oil
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup pumpkin puree
- 1 cup shredded apple
- ¾ cup shredded carrot
- 2 tbsp milk
Optional Add-Ins
- 1 cup walnuts, pecans, or dried cranberries
Instructions
Step 1 — Preheat Oven
Preheat to 350°F (177°C). Grease or line a 9×5 loaf pan.
Step 2 — Combine Dry Ingredients
Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Step 3 — Combine Wet Ingredients
Whisk oil, eggs, sugars, pumpkin, apple, carrot, and milk until smooth.
Step 4 — Mix Batter
Pour wet mixture into dry and stir gently until combined. Avoid overmixing.
Step 5 — Add Nuts (Optional)
Fold in walnuts, pecans, or dried fruit as desired.
Step 6 — Bake
Pour batter into loaf pan and bake 55–65 minutes.
Doneness cues:
- top should look set
- toothpick inserted in the center should come out mostly clean
Adjust baking time based on your oven.
Step 7 — Cool Completely
Cool fully on a wire rack before slicing for best texture.
Storage
- Room Temperature: 4 days
- Refrigerator: 10 days
- Freezer: 3 months
Safety Note: Refrigerate if your kitchen is warm or humid to prevent spoilage.
Nutrition (Approx. per slice)
Calories: ~210
Values vary depending on brands and ingredients.
