Harvest Spice Bread Recipe: 7 Cozy Reasons to Bake It Now

🍂 Introduction: The Loaf That Tastes Like Fall

If autumn had a flavor, it would be this Harvest Spice Bread—warm, cozy, and bursting with seasonal goodness. Imagine the rich aroma of cinnamon and nutmeg filling your kitchen as a golden loaf rises in the oven. Part apple bread, part pumpkin loaf, and a touch of carrot cake magic, this recipe is like wrapping yourself in a blanket of fall flavors.

Whether you’re cozying up with a slice and a mug of coffee or baking a batch for a festive gathering, this moist and flavorful bread is a guaranteed crowd-pleaser. Even better? It’s incredibly versatile—perfect as a loaf, muffins, or even mini loaves for gifting. And yes, it freezes beautifully.

So grab your whisk and favorite fall spices—let’s bake a loaf that tastes like autumn in every bite.

🍞 What Is Harvest Spice Bread?

Harvest Spice Bread is the ultimate fusion of fall’s finest baked treats—imagine combining the comforting texture of banana bread, the warm spices of pumpkin pie, and the subtle sweetness of apple and carrot cake all in one slice. The result? A moist, flavor-packed loaf that hits every autumn note perfectly.

What makes this bread so special isn’t just its unique combination of ingredients—it’s how well they work together. You get the earthiness of pumpkin puree, the natural sweetness of apples and carrots, and that unmistakable depth from cinnamon, nutmeg, cloves, and ginger. It’s a loaf with layers—each bite offering warmth, texture, and a satisfying finish.

It’s also one of the most versatile fall recipes out there. Want to skip the nuts? Go ahead. Prefer muffins over slices? Done. Looking to make it gluten-free or vegan? There are easy swaps for that, too. Whether you’re a weekend baker or a seasoned pro, Harvest Spice Bread is as adaptable as it is delicious.

🥕 Ingredients Breakdown: What You’ll Need for the Best Harvest Spice Bread

The beauty of Harvest Spice Bread lies in its humble, wholesome ingredients. Each one plays a role in creating that perfect balance of moisture, spice, and sweetness. Let’s break it down:

🍂 Warm Spices That Define Fall

No fall loaf is complete without a fragrant blend of spices. Here’s what brings the warmth:

• Cinnamon (2 tsp): The backbone of autumn baking—comforting and familiar.
• Nutmeg, Cloves, & Ginger (¼ tsp each): Together, these add depth and complexity. Want a shortcut? Use ¾ tsp of pumpkin pie spice instead.

👉 Tip: Don’t skip these. They’re what make the bread taste like fall in every bite.

🍎 Fruits & Veggies in Bread? Yes, Please!

This bread is sneakily nutritious—and moist—thanks to produce-packed goodness:

• Pumpkin Puree (½ cup): Adds velvety texture and subtle earthy sweetness.
• Shredded Apple (1 heaping cup): Brings natural sugar and a juicy bite. Great with Honeycrisp or Granny Smith.
• Shredded Carrot (¾ cup): Enhances color, adds moisture, and sneaks in nutrients.

👉 Substitutes: No pumpkin? Use applesauce or mashed banana. No carrots? Use more apple or shredded zucchini.

🧁 The Secret to a Perfect Texture

Texture is everything—and these ingredients ensure your loaf is tender, never dry:

• All-Purpose Flour (1¾ cups): The structural base. Spoon and level to avoid over-packing.
• Baking Soda (1 tsp): Helps the loaf rise and stay fluffy.
• Vegetable Oil (½ cup): Keeps the crumb soft. Coconut oil works too.
• Eggs (2 large): Bind everything together and contribute to richness.
• Milk (2 tbsp): A splash of moisture for balance.

🌰 Crunchy Extras (Optional but Recommended)

• Chopped Walnuts (1 cup): Add texture and nutty flavor.
  • Swap with pecans, raisins, or dried cranberries for variation.

👩‍🍳 Step-by-Step Instructions: How to Make Harvest Spice Bread Like a Pro

Baking Harvest Spice Bread is as comforting as the loaf itself. This is a no-fuss, one-bowl kind of recipe that fills your home with the warm scent of fall spices. Follow these easy steps for a perfect bake every time:

🥣 1. Preheat & Prep

Preheat your oven to 350°F (177°C) and grease a standard 9×5-inch loaf pan. This ensures the bread doesn’t stick and bakes evenly.

🧂 2. Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 teaspoons cinnamon
• ¼ teaspoon each of nutmeg, cloves, and ginger

Set this fragrant flour mixture aside.

🥄 3. Combine the Wet Ingredients

In a separate medium bowl, whisk together:

• ½ cup vegetable oil
• 2 large eggs (room temp)
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup pumpkin puree
• 1 heaping cup shredded apple
• ¾ cup shredded carrot
• 2 tablespoons milk

This mixture will be rich, thick, and speckled with fall colors.

🔁 4. Combine Wet and Dry

Pour the wet ingredients into the dry mixture. Gently whisk until just combined. Overmixing can make the bread dense, so stop when you no longer see streaks of flour.

🌰 5. Fold in the Crunch

Add 1 cup chopped walnuts (or your favorite mix-in like pecans or dried cranberries) and fold gently into the batter.

🧁 6. Bake to Perfection

Pour the batter into your greased loaf pan and smooth out the top. Bake for 55–65 minutes. Loosely cover with foil halfway through to prevent over-browning.

• 🍽️ Done when: A toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay, but no raw batter).

❄️ 7. Cool Completely

Let the bread cool in the pan on a wire rack. Once fully cooled, remove and slice. The flavors intensify after a few hours, so it’s even better the next day!

🧁 Bonus: Make It as Muffins!

Prefer muffins? Grease or line a muffin pan and fill each cup to the top. Bake at 425°F for 5 minutes, then lower to 350°F for 15–17 more minutes. You’ll get 16–18 perfectly spiced muffins!

🧠 Expert Tips for the Best Harvest Spice Bread Ever

Whether it’s your first time baking Harvest Spice Bread or your fiftieth, these pro-level tips will help you get the most delicious results every single time.

🥕 1. Use Freshly Grated Carrots & Apples

Skip the pre-shredded stuff—seriously. Freshly grated apples and carrots are juicier, sweeter, and give your loaf unbeatable moisture. Store-bought shredded carrots tend to be dry and tough.

🍏 2. Choose the Right Apples

Go for baking-friendly apples like:

• Granny Smith (for a tart bite)
• Honeycrisp or Fuji (for a sweeter flavor)
• Pink Lady (for a balance of both)

Want extra apple flavor? Add a few finely diced pieces along with the shreds.

🍞 3. Don’t Overmix the Batter

As tempting as it is to keep stirring, overmixing leads to a dense loaf. Stir the wet and dry ingredients together until just combined—lumps are okay!

⏱️ 4. Check for Doneness Early

Ovens vary, so start checking at 55 minutes. Insert a toothpick into the center—if it comes out with moist crumbs (but no wet batter), you’re good to go.

🧊 5. Store It Right

• At Room Temp: Keeps well for 3–4 days in an airtight container.
• In the Fridge: Lasts up to 10 days.
• Freeze It: Wrap slices or the whole loaf tightly in plastic and freeze for up to 3 months.

Pro Tip: Toast frozen slices directly from the freezer for a quick fall breakfast.

💡 Bonus Trick: Use Foil to Prevent Over-Browning

Halfway through baking, loosely tent your bread with foil. It prevents the top from getting too dark while the inside finishes baking to perfection.

🔄 Variations to Try: Make Harvest Spice Bread Your Own

One of the best things about Harvest Spice Bread is how endlessly customizable it is. Whether you’re baking for dietary needs or simply want to switch up the flavor profile, these creative twists make this beloved fall loaf even more versatile and fun.

🌾 1. Gluten-Free Harvest Spice Bread

Want a gluten-free version of Harvest Spice Bread? Simply swap the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum. Brands like King Arthur and Bob’s Red Mill deliver the best texture. Add an extra splash of milk if the batter feels too thick.

🌱 2. Vegan Harvest Spice Bread

To make a vegan Harvest Spice Bread:

• Use flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water).
• Substitute almond or oat milk.
• Choose coconut oil for added richness.

This version is still moist, flavorful, and just as comforting.

🍊 3. Cranberry-Pecan Holiday Harvest Bread

Make your Harvest Spice Bread holiday-ready:

• Mix in ½ cup dried cranberries.
• Swap walnuts for chopped pecans.
• Add fresh orange zest for a bright, citrusy twist that complements the spices beautifully.

🍌 4. Banana-Infused Harvest Spice Bread

For a fruit-forward twist, replace the pumpkin puree with mashed ripe banana. This banana-spice combo gives your Harvest Spice Bread a naturally sweet flavor and kid-friendly appeal.

🧁 5. Mini Loaves & Muffins for Gifting

This Harvest Spice Bread recipe works beautifully as mini loaves or muffins. Bake in mini loaf pans or muffin tins, wrap in parchment, and tie with twine for a heartfelt edible gift.

Read Also: Pumpkin Spice Puppy Chow: 10-Minute Irresistible Fall Treat

❓ FAQs About Harvest Spice Bread

Got questions about baking or customizing Harvest Spice Bread? These frequently asked questions will help you perfect your loaf and make it just the way you like.

🍁 Conclusion: Your New Go-To Fall Loaf

When the air turns crisp and the leaves start to fall, nothing beats the cozy aroma of Harvest Spice Bread wafting through your kitchen. This one-pan wonder blends pumpkin, apple, carrot, and warm spices into a loaf that tastes like autumn itself.

It’s easy enough for weeknight baking yet impressive enough for holiday brunches and edible gifting. Whether you enjoy it fresh out of the oven, toasted with butter, or frozen for future cravings, Harvest Spice Bread never disappoints.

Have you tried this Harvest Spice Bread recipe?

Leave a comment, share it with friends, and follow us on Pinterest for more bake and no-bake dessert inspiration straight to your feed!

Read Also: Apple Cupcakes with Salted Caramel Frosting: 7 Irresistible Tips for Success

Harvest Spice Bread Recipe: 7 Cozy Reasons to Bake It Now

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• Author: Olivia Reed
• Total Time: ~ 3 hours (includes cooling, prep, etc.)
• Yield: 1 loaf (makes 12‑16 slices) 1x

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Description

A warm, moist, flavor-packed loaf combining pumpkin, apple, carrot, and cozy spices—perfect for autumn baking. This Harvest Spice Bread is infinitely adaptable (make muffins, mini‑loaves, or freeze it), and delivers comforting fall taste with every bite.

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Ingredients

Scale 1x2x3x

• 1 ¾ cups (219g) all‑purpose flour (spooned & leveled)

• 1 teaspoon baking soda

• ¾ teaspoon salt

• 2 teaspoons ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon ground ginger

• ½ cup (120ml) vegetable oil (or canola / melted coconut oil)

• 2 large eggs, room temperature

• ½ cup (100g) granulated sugar

• ½ cup (100g) packed light or dark brown sugar

• ½ cup (115g) pumpkin puree (canned or fresh)

• 1 heaping cup (140g) peeled & shredded apple

• ¾ cup (100g) peeled & shredded carrot

• 2 Tablespoons (30ml) milk

• 1 cup (130g) chopped walnuts

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Instructions

1. Preheat your oven to 350°F (177°C). Grease a 9×5‑inch loaf pan.

2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.

3. In a medium bowl, whisk oil, eggs, granulated sugar, brown sugar, pumpkin puree, shredded apple, shredded carrot, and milk until combined.

4. Pour wet ingredients into dry ingredients and gently whisk until just combined. Do not overmix.

5. Fold in walnuts. The batter will be semi‑thick.

6. Spread batter into prepared loaf pan. Bake for 55‑65 minutes, loosely covering with foil halfway through if the top is browning too fast. To test doneness, insert a toothpick into the center–it should come out mostly clean, with no raw batter.

7. Remove from oven and cool completely in pan on a wire rack before slicing.

 

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Notes

Muffin Variation: Grease or line a 12‑cup muffin pan. Spoon batter evenly, filling fully. Bake at 425°F (218°C) for 5 minutes, then reduce temperature to 350°F (177°C) and bake for additional 15‑17 minutes. Makes 16‑18 muffins.

Spices: Instead of using separate nutmeg, cloves, and ginger, you may use ¾‑1 teaspoon pumpkin pie spice or apple pie spice (in addition to the cinnamon).

Pumpkin Substitution: Use unsweetened applesauce or mashed banana if you don’t have pumpkin puree.

Apples: Use varieties like Honeycrisp, Granny Smith, Fuji, or Pink Lady. Freshly shredded apples are best.

Carrots: Use freshly grated, not pre‑shredded, to ensure moisture.

Nuts & Mix‑Ins: Substitute walnuts with pecans, or add raisins or dried cranberries if you like.

Storage: Store at room temp in airtight container for 3‑4 days; in refrigerator up to ~10 days; freeze slices or loaf wrapped tightly (plastic + foil) up to 3 months.

• Prep Time: 10 minutes prep
• Cook Time: 1 hour (55‑65 minutes bake)
• Category: Bread / Quick Bread
• Method: Baking
• Cuisine: American / Fall / Seasonal

Nutrition

• Serving Size: 1 slice (≈ ⅙‑1/12 loaf depending on slice size)
• Calories: ~ 260 kcal
• Sugar: ~ 18 g
• Sodium: ~ 270 mg
• Fat: ~ 12 g
• Saturated Fat: ~ 2 g
• Unsaturated Fat: ~ 9 g
• Trans Fat: ~ 0 g
• Carbohydrates: ~ 33 g
• Fiber: ~ 3 g
• Protein: ~ 5 g
• Cholesterol: ~ 40 mg