Harvest Spice Bread (or Muffins). I call this quick bread harvest spice bread because it combines some of the best flavors of the fall season including apple, pumpkin, and cinnamon spice. This loaf is infinitely adaptable, freezes well, and can be made into muffins, too! I call this harvest spice bread because "apple pumpkin carrot cinnamon brown sugar spice bread" was a tad too long. 😉 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!
The Best Gluten-Free Bread Flour Mix I have been working on a good gluten-free and vegan bread recipe for as long as I can remember. The best and (easiest) One Bowl Chocolate Chunk Chai Banana Muffins …for your Friday chocolate fix. One bowl, pantry staple ingredients, super quick to mix up, healthy…ish, and SO DELICIOUS! You can cook Harvest Spice Bread (or Muffins) using 17 ingredients and 4 steps. Here is how you cook that.
Ingredients of Harvest Spice Bread (or Muffins)
- You need 1 3/4 cups of all purpose flour.
- You need 1 tsp. of baking soda.
- You need 3/4 tsp. of salt.
- It's 2 tsp. of ground cinnamon.
- You need 1/4 tsp. of ground nutmeg.
- Prepare 1/4 tsp. of ground cloves.
- It's 1/4 tsp. of ground ginger.
- It's 1/2 cup of vegetable oil.
- You need 2 of large eggs, at room temperature.
- Prepare 1/2 cup of granulated sugar.
- It's 1/2 cup of brown sugar.
- You need 1/2 cup of pumpkin puree.
- You need 1 of heaping cup peeled and shredded apple.
- Prepare 3/4 cup of peeled and freshly shredded carrot.
- Prepare 2 tbsp. of milk.
- You need 1 cup of chopped walnuts.
- You need of Rolled oats, for topping (optional).
That sums up these warming banana muffins in a nutshell, they're the perfect muffin to bake up this weekend. Pumpkin is in full swing over here. I can't get enough of the rich flavor of pumpkin combined with fall spices. This loaf is infinitely adaptable, freezes well, and can be made into muffins, too!
Harvest Spice Bread (or Muffins) instructions
- 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..
- 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..
- 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..
- 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..
Wheat-Free Dark Chocolate Chip Banana Bread. Enjoy these Fall Harvest Apple Carrot Muffins along with some lean protein for breakfast or as a filling snack. See more ideas about Recipes, Food, Favorite recipes. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture. You might also like Chip, Pumpkin Spice and Blueberry Lemon Muffins.