Harvest Spice Bread: A Cozy Fall Classic
There’s something magical about the flavors of autumn. Crisp mornings, golden leaves, and the comforting aroma of cinnamon, nutmeg, and cloves drifting from the oven.
One of the best ways to capture that feeling is with a loaf of Harvest Spice Bread—a soft, fragrant bread that’s perfect for breakfast, a mid-afternoon treat, or even a holiday gift.
WHAT IS HARVEST SPICE BREAD?
Harvest Spice Bread is a lightly sweet, quick bread that highlights the flavors of fall spices—think cinnamon, nutmeg, ginger, and cloves. It’s often enriched with pumpkin, apples, or carrots, which keep the loaf moist and add natural sweetness.
TIPS FOR A PERFECT LOAF….
- Stir until just combined to avoid a dense loaf.
- Freshly ground cinnamon and nutmeg make a big difference.
- Fold in chopped nuts, dried cranberries, or even chocolate chips for a twist.
- A simple vanilla or maple glaze makes it extra special for holidays.
INGREDIENTS TO MAKE THIS HARVEST SPICE BREAD….
All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon, Ground nutmeg, Ground ginger, Ground cloves
Melted butter
Brown sugar
Carrots
Large eggs
Pumpkin purée
Shredded apple
Shredded carrots
Vanilla extract
Milk (dairy or nondairy)
Walnuts
Serve Harvest Spice Bread with pats of butter or cream cheese, or toasted with some honey drizzle for breakfast. It would be delicious cut into cubes for a festive bread pudding.
This bread brings warmth, comfort, and a taste of fall in every bite. So grab your whisk and favorite fall spices and let’s bake a loaf.
Ingredients
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 2 tsps ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup melted butter
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup pumpkin puree (fresh or canned)
- 1 cup peeled and shredded apple
- 3/4 cup peeled and shredded carrot
- 2 tbsps milk
- 1 cup chopped walnuts
Instructions
- 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.
- Spread the batter into prepared loaf pan. Bake for 55 – 65 minutes. The bread is done when a toothpick inserted in the center comes out almost clean. 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 3-4 days or in the refrigerator for up to about 10 days.