I reimagined a Harvest Spice Bread, folding brown sugar, apples, carrots, pumpkin, cinnamon, pumpkin pie spice, and walnuts into a quick loaf that surprises at every slice.

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I love how my Harvest Spice Bread never comes out the same twice. I started with a loaf called Harvest Spice Bread and somehow it wandered into Spice Bread territory, it’s odd and kind of thrilling.

I fold pumpkin puree into the batter and toss in chopped walnuts for crunch, and every bake feels like a tiny experiment. Sometimes it rises perfect, other times it falls and tastes even better, you learn stuff by accident.

If you like messing around with flavors, this one will keep you guessing and hey, you might end up with a new favorite.

Ingredients

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All purpose flour: Provides structure and carbs, modest protein, helps bread rise and hold shape, creates tender crumb
Brown sugar: Adds sweetness, moist crumb and deep caramel notes, slightly more moisture than white for depth
Pumpkin puree: Moisture rich, fiber packed, lends earthy sweetness and orange color to loaf, it’s got vitamins
Grated apple: Adds fresh sweetness, fiber and juiciness, helps keep crumb tender, it’s low calorie
Grated carrot: Adds subtle sweetness, beta carotene and fiber, gives gentle texture and color, slight nutty note
Walnuts: Provide crunch, healthy fats, and some protein; roasted taste brightens loaf, they’re good omega fats
Warm spices: Warm spice mix adds aroma, cozy flavor and perceived sweetness without sugar, comforting

Ingredient Quantities

2 cups all purpose flour (about 250 g)

1 cup packed light brown sugar (about 200 g) you can use dark if you want

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

2 large eggs

1/2 cup vegetable oil (120 ml)

1 teaspoon vanilla extract

1 cup pumpkin puree (not pumpkin pie filling, about 240 g)

1 cup grated apple (about 1 medium apple, packed)

1 cup grated carrot (about 1 medium carrot, packed)

3/4 cup chopped walnuts (about 75 g)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan and line it with parchment or spray with nonstick spray.

2. In a large bowl whisk together 2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 2 teaspoons ground cinnamon and 1 teaspoon pumpkin pie spice.

3. In a separate bowl whisk 2 large eggs with 1 cup packed light brown sugar (dark brown works too if you want), 1/2 cup vegetable oil and 1 teaspoon vanilla until smooth.

4. Stir 1 cup pumpkin puree into the egg mixture until combined.

5. Grate and pack about 1 cup apple and 1 cup carrot, then fold them into the pumpkin mixture. If the apple or carrot seems super watery squeeze out just a bit of excess liquid so the batter isn’t too thin.

6. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix or you’ll get a tough loaf.

7. Fold in 3/4 cup chopped walnuts, reserving a few to sprinkle on top if you like.

8. Transfer batter to the prepared pan, smooth the top, sprinkle remaining walnuts and bake 60 to 70 minutes until a toothpick inserted in the center comes out with a few moist crumbs. If the top is browning too fast tent loosely with foil after 30 to 40 minutes.

9. Let the loaf cool in the pan 10 to 15 minutes, then lift out and cool completely on a wire rack before slicing.

10. Store wrapped at room temp for 2 to 3 days or refrigerate for longer. Reheat slices briefly in the toaster or microwave to bring back that just-baked feeling.

Equipment Needed

1. Oven (preheat to 350F, dont forget to check racks are in the right spot)
2. 9×5 loaf pan lined with parchment or sprayed with nonstick spray (parchment makes lifting easy)
3. 2 mixing bowls, one large for dry stuff and one medium for wet stuff
4. Whisk for the dry mix and eggs, plus a rubber spatula or wooden spoon to fold the batter gently
5. Box grater for the apple and carrot (press grated fruit/veg in a towel if its too wet)
6. Measuring cups and spoons, and a kitchen scale if you like to be exact
7. 3/4 cup bowl or small container for chopped walnuts and a knife and cutting board to chop them
8. Wire cooling rack and toothpicks to test doneness and cool the loaf properly

FAQ

Q: What oven temp and bake time should I use? A: Bake at 350 F (175 C) in a greased 9×5 loaf pan for 50 to 60 minutes, start checking at 45 minutes. A toothpick in the center should come out with a few moist crumbs, not wet batter. For muffins bake 18 to 22 minutes.

Q: Can I use pumpkin pie filling instead of pumpkin puree? A: No, don't use pie filling. It has sugar and spices that will throw off the balance. Use plain canned or fresh pumpkin puree only.

Q: Any good swaps for oil, eggs or flour? A: Yes, you can swap oil for melted butter 1:1 for richer flavor, or use applesauce 1:1 to cut fat but the loaf will be a bit denser. For eggs try flax eggs (1 tbsp ground flax + 3 tbsp water per egg) though texture changes. For gluten free use a 1:1 GF flour blend with xanthan gum if the blend lacks it, loaf may be a bit heavier.

Q: My batter seems super wet from the grated apple, what do I do? A: Squeeze a bit of the grated apple to remove excess juice before adding, that helps. If batter is still too wet add 1 to 2 tbsp flour, if too dry add a tablespoon of pumpkin or a splash of oil or milk. And don't overmix, fold just until combined.

Q: Can I add or swap mix-ins like raisins or seeds? A: Totally, raisins, cranberries, pepitas or chocolate chips all work. Keep total add-ins around 1 to 1 1/2 cups so the loaf keeps its structure. Toast walnuts first for more flavor, but it's optional.

Q: How do I store or freeze the bread? A: Wrapped at room temp it's good for 2 to 3 days, in the fridge up to 5 to 7 days. For longer keep sliced in the freezer up to 3 months, thaw slices at room temp or warm briefly in a toaster oven or microwave.

Harvest Spice Bread Recipe Substitutions and Variations

All purpose flour: you can use whole wheat pastry flour or a 1 to 1 gluten free flour blend in the same amount. Expect a slightly denser loaf, and if the batter looks dry add about 1 tablespoon extra milk or water.
Light brown sugar: swap with coconut sugar 1 to 1, or use granulated sugar plus 1 tablespoon molasses per cup to mimic brown sugar flavor. Coconut sugar is a bit drier and gives a caramel note.
Eggs: make flax eggs for a vegan option — 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg (so for 2 eggs use 2 tbsp flax + 6 tbsp water). Or use mashed banana 1/4 cup per egg (so 1/2 cup for two) but note it will add banana flavor and more moisture.
Vegetable oil: use melted butter in the same amount for richer flavor, or swap with unsweetened applesauce 1 to 1 to cut fat; applesauce makes the bread moister and a little denser, you might want to lower added sugar by a tablespoon or two if your applesauce is sweetened.

Pro Tips

1) Toast the walnuts first, either quick in a dry skillet or a short stint in the oven, then let them cool before folding in. Toasting wakes up the oils and gives way more flavor, and cooled nuts won’t make the batter oily.

2) Pick a firm, crisp apple like Granny Smith or Honeycrisp and grate coarsely for texture. If the grated fruit or carrot seems super wet, toss them with a tablespoon of flour to soak up excess moisture instead of squeezing out all the juice or you’ll lose flavor.

3) Weigh your flour or spoon and level it instead of scooping, and mix the batter gently by hand until you just don’t see streaks. Overmixing makes the loaf dense and tough, so stop early and let the flour hydrate for a few minutes if it looks a bit dry.

4) Use an oven thermometer and an instant read probe if you’ve got one so you know your oven and loaf are actually done, not just looking done. Cool the loaf completely then chill briefly before slicing for cleaner, neater slices that won’t smear.

Harvest Spice Bread Recipe

Recipe by Bob Jones

0.0 from 0 votes

I reimagined a Harvest Spice Bread, folding brown sugar, apples, carrots, pumpkin, cinnamon, pumpkin pie spice, and walnuts into a quick loaf that surprises at every slice.

Servings

servings

Calories

292

kcal

Equipment: 1. Oven (preheat to 350F, dont forget to check racks are in the right spot)
2. 9×5 loaf pan lined with parchment or sprayed with nonstick spray (parchment makes lifting easy)
3. 2 mixing bowls, one large for dry stuff and one medium for wet stuff
4. Whisk for the dry mix and eggs, plus a rubber spatula or wooden spoon to fold the batter gently
5. Box grater for the apple and carrot (press grated fruit/veg in a towel if its too wet)
6. Measuring cups and spoons, and a kitchen scale if you like to be exact
7. 3/4 cup bowl or small container for chopped walnuts and a knife and cutting board to chop them
8. Wire cooling rack and toothpicks to test doneness and cool the loaf properly

Ingredients

2 cups all purpose flour (about 250 g)
1 cup packed light brown sugar (about 200 g) you can use dark if you want
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
2 large eggs
1/2 cup vegetable oil (120 ml)
1 teaspoon vanilla extract
1 cup pumpkin puree (not pumpkin pie filling, about 240 g)
1 cup grated apple (about 1 medium apple, packed)
1 cup grated carrot (about 1 medium carrot, packed)
3/4 cup chopped walnuts (about 75 g)

Directions

Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan and line it with parchment or spray with nonstick spray.
In a large bowl whisk together 2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 2 teaspoons ground cinnamon and 1 teaspoon pumpkin pie spice.
In a separate bowl whisk 2 large eggs with 1 cup packed light brown sugar (dark brown works too if you want), 1/2 cup vegetable oil and 1 teaspoon vanilla until smooth.
Stir 1 cup pumpkin puree into the egg mixture until combined.
Grate and pack about 1 cup apple and 1 cup carrot, then fold them into the pumpkin mixture. If the apple or carrot seems super watery squeeze out just a bit of excess liquid so the batter isn't too thin.
Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix or you'll get a tough loaf.
Fold in 3/4 cup chopped walnuts, reserving a few to sprinkle on top if you like.
Transfer batter to the prepared pan, smooth the top, sprinkle remaining walnuts and bake 60 to 70 minutes until a toothpick inserted in the center comes out with a few moist crumbs. If the top is browning too fast tent loosely with foil after 30 to 40 minutes.
Let the loaf cool in the pan 10 to 15 minutes, then lift out and cool completely on a wire rack before slicing.
Store wrapped at room temp for 2 to 3 days or refrigerate for longer. Reheat slices briefly in the toaster or microwave to bring back that just-baked feeling.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.