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!
What’s harvest spice bread, you ask? Imagine everything you love about fall. Warm spices, pumpkin, fresh apples, cozy sweaters… well, what if we took all of those incredible components of this beautiful autumn season and packed them into a simple bread?
Part apple cinnamon bread, pumpkin bread, spice cake, and carrot cake, this harvest spice bread is loaded with flavor. When you decide to bake a loaf, do yourself a favor and double the recipe. You’ll want two loaves of this orange beauty and even then, it’s hard to share.
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I use shredded apple, shredded carrot, pumpkin puree, and walnuts in this quick bread. These add-ins are completely customizable and you can make substitutions based on what you have or what you’re craving.
Baking Tip: It’s important that the apple and carrot are shredded, not chopped. Shredding each with a box grater creates a lot of juicy moisture which is carried over into the quick bread. Just like in these healthy apple muffins, when shredded, they act like a wet ingredient in the batter. This makes a difference in the final taste and texture of the loaf!
When testing this recipe, I started with my pumpkin bread as the base. Use the same ingredients here including all-purpose flour as the base, baking soda as the leavener, seasonal spices, a mix of granulated and brown sugars, and oil to keep the bread extra moist. I decreased the amount of sugar since apple and carrot sweeten the bread and I swapped milk for the orange juice. (Orange juice brightens the flavor of my pumpkin bread, it’s so good!) I also decreased the amount of liquid since the batter was already pretty wet.
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Whisk the dry ingredients in 1 bowl and the wet ingredients in another bowl. Combine the two, then pour into a greased 9×5-inch loaf pan. You can use this batter for harvest spice muffins, too! See recipe note.
If you know how to freeze cakes, you can also freeze quick bread! Same method goes. Here are all of my quick bread recipes if you’re looking for more inspiration. Favorites include Banana Bread, Pumpkin Bread, Orange Cranberry Bread, & Zucchini Bread.
Baker’s Tip: Two layers of wrap is key! The first layer keeps the bread fresh and the aluminum foil ensures no condensation will seep in. Double layer = maximum freshness and no freezer burn. Moisture is the enemy, so don’t be afraid to add another layer of Press & Seal or aluminum foil.
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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!
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onMy grandmother clipped this pumpkin bread recipe from a magazine over 50 years ago, and it is my most-cherished family recipe. One of my clearest childhood memories is baking the loaves with my mom and carting them off to every neighborhood potluck and holiday party. Now I bake pumpkin bread with my own kids, and it’s just as wonderful today as it was back then. It’s easy to make — just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves.
This is the original recipe from my grandmother’s recipe box; as you can see, it has seen its share of spills! After a bit of research, I discovered that the original recipe was published in the McCalls Cook Book (Random House, 1963). It is a typical sweet quick bread, similar to banana bread or cranberry nut bread, in that it is leavened with baking powder and/or baking soda instead of yeast. Quick bread batter can usually be made into muffins; my pumpkin muffins are almost identical to this bread but with a crunchy pecan streusel topping.
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Begin by combining the flour, salt, baking powder, baking soda, and spices. I like to add everything in neat little piles in case I lose track of what I’ve added.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.This Harvest Spice Bread is undeniably moist, full-flavored and delicious! I stuffed this warmly spiced bread with apples, carrots, pumpkin, raisins, and walnuts. If you choose to omit an ingredient, simply add more of another one. It’s so adaptable!
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Imagine taking your favorite fall flavors and ingredients from some of your favorite quick breads and combining them into one spectacular fall quick bread.
I love that Fall isn’t just one particular thing. It’s so many things…cool crisp weather, apple cider donuts, pumpkin lattes… and it’s also the aromas of warm spices that lure us into our favorite coffee shop. However, you don’t always have to go to your favorite coffee shop to enjoy those wonderful aromas of Fall. You can enjoy them in your own kitchen.
When I went to work making this incredibly moist and delicious Harvest Spice Bread, I knew the combination of fruits, nuts, and vegetables I wanted to include. I also knew there had to be plenty of warm fall spices.
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PUMPKIN PUREE: Pumpkin is full of moisture and it’s always a great combo with fall spices. Pumpkin by itself is a big star during the fall season. Make sure to use canned pumpkin puree, not pumpkin pie mix. If you choose to use homemade freshly cooked pumpkin puree, make sure to drain the excess water from it. Also, if cooking your own pumpkin, make sure to use a small sugar or pie pumpkin, not a large pumpkin like you would carve for Halloween.
CARROTS: Another great combo with warm fall spices. Carrots also contain moisture when you shred them yourself. Make sure to shred your own carrots versus buying pre-shredded carrots. Those have already lost their moisture and are pretty much dried out.
APPLES: Yep, another great combo with fall spices and the correct apple is juicy. Make sure to use a good baking apple such as Granny Smith or Honey Crisp and cut them into small cubes. The reason? This bread deserves to have different textures in every bite, from shredded carrots, to bites of apple chunks, crunchy nuts, and chewy raisins.
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RAISINS: Raisins are chewy and moist and yet another great combo with warm fall spices. If you’re not a raisin fan, simply omit them.
NUTS: Feel free to use walnuts or pecans in this recipe. I used walnuts but I also love pecans. I just couldn’t make this delicious bread without some nuts. To each his own though. Again, if you’re not a fan, simply omit them.
CINNAMON: My all-time favorite spice!! I use lots of cinnamon!! It has a sweet, woody & spicy taste and is a great flavor complement to carrots, pumpkin, and apples.
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PUMPKIN PIE SPICE: A combo of several sweet spices…nutmeg, ginger, cinnamon, cloves, and sometimes allspice when you buy it at the store. I like using this combination in addition to a large amount of cinnamon. You can also make your own homemade pumpkin pie spice, using the combo you desire to use.
When I made this bread, I wanted a quick bread that was perfectly moist…not dry and not too soggy. This bread is perfect!!
This is an excellent bread for gifting. I spotted these adorable little fall bread bags in the picture above at Hobby Lobby and I knew just what I would use them for. I sent some of this yummy bread to my elderly mother-n-law to enjoy with her coffee.
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The bread will stay fresh at room temperature for up to 3 days, or up to 7 days in the refrigerator. If refrigerated, the flavor is best if it’s brought
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