Recipe of Speedy Harvest Spice Bread (or Muffins)

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Prepare Speedy Harvest Spice Bread (or Muffins). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Harvest Spice Bread (or Muffins), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Harvest Spice Bread (or Muffins) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Harvest Spice Bread (or Muffins) is 1 loaf. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Harvest Spice Bread (or Muffins) using 17 ingredients and 4 steps. Here is how you cook that.

This bread combines all of the delicious flavors of fall, in one amazing tasting recipe. Recipe adapted from: Sallysbakingaddiction.com

Ingredients and spices that need to be Prepare to make Harvest Spice Bread (or Muffins):

1. 1 3/4 cups all purpose flour
2. 1 tsp. baking soda
3. 3/4 tsp. salt
4. 2 tsp. ground cinnamon
5. 1/4 tsp. ground nutmeg
6. 1/4 tsp. ground cloves
7. 1/4 tsp. ground ginger
8. 1/2 cup vegetable oil
9. 2 large eggs, at room temperature
10. 1/2 cup granulated sugar
11. 1/2 cup brown sugar
12. 1/2 cup pumpkin puree
13. 1 heaping cup peeled and shredded apple
14. 3/4 cup peeled and freshly shredded carrot
15. 2 tbsp. milk
16. 1 cup chopped walnuts
17. Rolled oats, for topping (optional)

Instructions to make to make Harvest Spice Bread (or Muffins)

1. Preheat the oven to 350°F. Grease a 9x5" loaf pan and set it aside. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger until combined, then set that aside. In a separate bowl, whisk together the oil, eggs, granulated sugar, brown sugar, milk and pumpkin. Then whisk in the shredded apple and carrot. Pour the wet batter into the dry and fold together until it's just combined, then fold in the walnuts.
2. Pour the batter into the prepared loaf pan and top with oats if you'd like. Bake for 50-65 minutes, or until a toothpick inserted into the center of the loaf comes out mostly clean. If you notice the bread is browning quickly, then tent some foil loosely over the top halfway through baking time. Let it cool completely in the pan set on a wire rack, before removing the loaf and slicing it. Leftover bread can be stored in the fridge for a week or so.
3. For Muffins: Grease a 12 count muffin tin instead of a loaf pan and pour the batter to the top of each tin. Initially, preheat the oven to 425°F. Bake the muffins for 5 minutes, then keep them in the oven and lower the temperature to 350°F and bake for an additional 15-17 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for 5 or so minutes, then transfer them to a wire rack to cool completely.
4. For Mini-Loaves (as pictured): Grease the mini-loaf pans rather than the large one. Bake at 350°F for 33-38 minutes, or until a toothpick inserted into the centers comes out mostly clean. Place the mini loaf pans onto a wire rack to cool completely.

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So that's going to wrap this up with this special food Recipe of Quick Harvest Spice Bread (or Muffins). Thanks so much for reading. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!