Harvest Spice Bread
Oct 5, 2024 19:19:53 GMT -5
Post by maybetoday on Oct 5, 2024 19:19:53 GMT -5
Harvest Spice Bread
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 3 hours
Yield: 1 loaf
Part apple bread, spice cake, pumpkin bread, and carrot cake, this harvest spice bread is loaded with flavor. This loaf is infinitely adaptable, freezes well, and can be made into muffins, too!
Ingredients
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg*
1/4 teaspoon ground cloves*
1/4 teaspoon ground ginger*
1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
2 large eggs, at room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (115g) pumpkin puree (canned or fresh)*
1 heaping cup (140g) peeled and shredded apple*
3/4 cup (100g) peeled and shredded carrot*
2 Tablespoons (30ml) milk
1 cup (130g) chopped walnuts*
Instructions
Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan. See notes for muffins.
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. Batter will be semi-thick.
Spread the batter into prepared loaf pan. Bake for 55 – 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.)
Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. 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.
Muffins: Grease a 12-count muffin pan or line with liners. Prepare batter in step 2. Spoon the batter evenly into each liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes, give or take. Cool muffins for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Makes 16-18 muffins.
link
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 3 hours
Yield: 1 loaf
Part apple bread, spice cake, pumpkin bread, and carrot cake, this harvest spice bread is loaded with flavor. This loaf is infinitely adaptable, freezes well, and can be made into muffins, too!
Ingredients
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg*
1/4 teaspoon ground cloves*
1/4 teaspoon ground ginger*
1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
2 large eggs, at room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (115g) pumpkin puree (canned or fresh)*
1 heaping cup (140g) peeled and shredded apple*
3/4 cup (100g) peeled and shredded carrot*
2 Tablespoons (30ml) milk
1 cup (130g) chopped walnuts*
Instructions
Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan. See notes for muffins.
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. Batter will be semi-thick.
Spread the batter into prepared loaf pan. Bake for 55 – 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.)
Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. 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.
Muffins: Grease a 12-count muffin pan or line with liners. Prepare batter in step 2. Spoon the batter evenly into each liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes, give or take. Cool muffins for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Makes 16-18 muffins.
link
