1. Can I make Harvest Spice Bread without eggs?

Yes, you can make egg-free Harvest Spice Bread by using flax eggs. For each egg, mix 1 tablespoon ground flaxseed with 2.5 tablespoons water. Let it sit for 5 minutes, then mix into your batter.

2. What’s the best substitute for pumpkin puree in Harvest Spice Bread?

If you're out of pumpkin puree, you can still enjoy Harvest Spice Bread by substituting mashed ripe banana or unsweetened applesauce. Each alternative will change the flavor slightly but maintain the bread’s moist texture.

3. How do I know when my Harvest Spice Bread is done baking?

Your Harvest Spice Bread is ready when a toothpick inserted into the center comes out with moist crumbs but no raw batter. Start checking around the 55-minute mark.

4. Can I make Harvest Spice Bread into muffins?

Definitely! The same Harvest Spice Bread batter makes delicious muffins. Fill muffin cups to the top and bake at 425°F for 5 minutes, then reduce to 350°F for 15–17 more minutes.

5. How should I store leftover Harvest Spice Bread?

To keep your Harvest Spice Bread fresh: At room temperature: 3–4 days In the fridge: Up to 10 days In the freezer: Wrap slices tightly for up to 3 months

6. Does Harvest Spice Bread freeze well?

Absolutely! Harvest Spice Bread freezes beautifully. Wrap the loaf or individual slices in plastic and foil. Thaw overnight at room temp or toast straight from the freezer.

7. What apples work best in Harvest Spice Bread?

Use crisp, flavorful apples like Granny Smith, Honeycrisp, Fuji, or Pink Lady. These types give Harvest Spice Bread the best texture and taste.

8. Do I need to peel apples and carrots for this bread?

Yes—peeling ensures your Harvest Spice Bread has a smooth, tender crumb. Unpeeled produce can lead to tough bites and uneven texture.

9. Can I use whole wheat flour in Harvest Spice Bread?

Yes, but for best results, replace only half of the all-purpose flour with whole wheat. It will make the Harvest Spice Bread slightly denser, so add extra milk if needed.

10. Can I add a glaze to my Harvest Spice Bread?

Absolutely! A maple glaze or simple cream cheese frosting takes Harvest Spice Bread to the next level. Drizzle over the cooled loaf for a bakery-style finish.

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

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.

Ingredients

Scale

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

Preheat your oven to 350°F (177°C). Grease a 9×5‑inch loaf pan.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
In a medium bowl, whisk oil, eggs, granulated sugar, brown sugar, pumpkin puree, shredded apple, shredded carrot, and milk until combined.
Pour wet ingredients into dry ingredients and gently whisk until just combined. Do not overmix.
Fold in walnuts. The batter will be semi‑thick.
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.
Remove from oven and cool completely in pan on a wire rack before slicing.

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