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Slice of harvest spice bread showing moist crumb and warm spices
Isaac blogger

Harvest Spice Bread

This soft, moist harvest spice bread is made with pumpkin, apple, carrot, and warm spices for a cozy fall loaf that stays tender for days and freezes well.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10
Course: Breakfast, Snack, Dessert
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients
  • 1¾ cups (219 g) all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon 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 tablespoons milk
  • Optional Add-Ins
  • 1 cup chopped walnuts, pecans, or dried cranberries

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Preheat the Oven
  4. Preheat the oven to 350°F (177°C). Grease or line a 9×5-inch loaf pan with parchment paper.
  5. Mix the Dry Ingredients
  6. In a mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly blended.
  7. Mix the Wet Ingredients
  8. In another bowl, whisk the oil, eggs, granulated sugar, brown sugar, pumpkin puree, shredded apple, shredded carrot, and milk until smooth and well combined.
  9. Combine the Batter
  10. Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing so the bread remains light and tender.
  11. Add Optional Ingredients
  12. Fold in chopped walnuts, pecans, or dried cranberries if using.
  13. Fill the Pan
  14. Transfer the batter to the prepared loaf pan and smooth the top evenly.
  15. Bake
  16. Bake for 55–65 minutes, or until the top looks set and a toothpick inserted into the center shows moist crumbs rather than wet batter. The center should spring back lightly when touched. If the top browns too quickly, loosely tent with foil and continue baking until done.
  17. Cool the Bread
  18. Allow the bread to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • Allow loaf to cool completely before slicing or storing.
  • Bake until a toothpick inserted in the center comes out clean and the internal temperature reaches about 200°F (93°C).
  • Avoid underbaking to prevent a gummy center.
  • Store properly in an airtight container and discard if mold or off odors develop.