Easiest Way to Make Delicious Harvest Spice Bread (or Muffins)

Harvest Spice Bread (or Muffins). Behind the Harvest Spice Bread Recipe. When testing this recipe, I started with my pumpkin bread as the base. Use the same ingredients here including all-purpose flour as the base, baking soda as the leavener, seasonal spices, a mix of granulated and brown sugars, and oil to keep the bread extra moist.

With an abundance of quickly ripening pears on the counter, and with a crowd of hungry little people to feed, I came up with these tender, lightly sweet, and surprisingly healthy muffins! They passed the Picky Sibling Test with flying colors. I am actually not the biggest fan of pumpkin bread so this harvest bread is perfect for me. You can have Harvest Spice Bread (or Muffins) using 17 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Harvest Spice Bread (or Muffins)

1. It's 1 3/4 cups of all purpose flour.
2. It's 1 tsp. of baking soda.
3. Prepare 3/4 tsp. of salt.
4. Prepare 2 tsp. of ground cinnamon.
5. You need 1/4 tsp. of ground nutmeg.
6. It's 1/4 tsp. of ground cloves.
7. Prepare 1/4 tsp. of ground ginger.
8. You need 1/2 cup of vegetable oil.
9. You need 2 of large eggs, at room temperature.
10. You need 1/2 cup of granulated sugar.
11. It's 1/2 cup of brown sugar.
12. Prepare 1/2 cup of pumpkin puree.
13. Prepare 1 of heaping cup peeled and shredded apple.
14. It's 3/4 cup of peeled and freshly shredded carrot.
15. It's 2 tbsp. of milk.
16. It's 1 cup of chopped walnuts.
17. It's of Rolled oats, for topping (optional).

I put in pumpkin, zucchini, and carrot into it (instead of apples as suggested by Sally). This loaf is infinitely adaptable, freezes well, and can be made into muffins, too! Quick Bread Recipes Muffin Recipes Sugar and Spice Muffins Sugar and Spice Muffins. In a large bowl, stir together the oil, sugar, molasses, eggs, and pumpkin.

Harvest Spice Bread (or Muffins) instructions

1. Preheat the oven to 350°F. Grease a 9x5" loaf pan and set it aside. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger until combined, then set that aside. In a separate bowl, whisk together the oil, eggs, granulated sugar, brown sugar, milk and pumpkin. Then whisk in the shredded apple and carrot. Pour the wet batter into the dry and fold together until it's just combined, then fold in the walnuts..
2. Pour the batter into the prepared loaf pan and top with oats if you'd like. Bake for 50-65 minutes, or until a toothpick inserted into the center of the loaf comes out mostly clean. If you notice the bread is browning quickly, then tent some foil loosely over the top halfway through baking time. Let it cool completely in the pan set on a wire rack, before removing the loaf and slicing it. Leftover bread can be stored in the fridge for a week or so..
3. For Muffins: Grease a 12 count muffin tin instead of a loaf pan and pour the batter to the top of each tin. Initially, preheat the oven to 425°F. Bake the muffins for 5 minutes, then keep them in the oven and lower the temperature to 350°F and bake for an additional 15-17 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for 5 or so minutes, then transfer them to a wire rack to cool completely..
4. For Mini-Loaves (as pictured): Grease the mini-loaf pans rather than the large one. Bake at 350°F for 33-38 minutes, or until a toothpick inserted into the centers comes out mostly clean. Place the mini loaf pans onto a wire rack to cool completely..

Stir in the starter and vanilla. Cool the muffins for a few minutes in the pan, then serve warm with softened butter. These muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to three months. While on Cooling rack, poked holes in top of muffins and bread, and poured seperate hot Cinnamon Sugar Butter combo over holes, allowing it to seep down inside. Combine flour, cinnamon, baking soda and salt in large bowl.