Harvest Spice Bread (or Muffins). I call this harvest spice bread because it combines some of the best flavors of the fall season including apple, pumpkin, and cinnamon spice. You could place the wrapped bread in a freezer container or freezer-friendly zipped top bag, but I often just freeze it after wrapping in aluminum foil. It features an extra moist crumb, with the perfect pumpkin pie spice level and a homemade cream cheese frosting.
This harvest spice bread is infinitely adaptable, made with brown sugar, apples, carrots, pumpkin, cinnamon, pumpkin pie spice, and walnuts. Fall quick bread recipe on sallysbakingaddiction.com. Whether you're looking to use up extra basil or rosemary before it. You can cook Harvest Spice Bread (or Muffins) using 17 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Harvest Spice Bread (or Muffins)
- Prepare 1 3/4 cups of all purpose flour.
- You need 1 tsp. of baking soda.
- It’s 3/4 tsp. of salt.
- You need 2 tsp. of ground cinnamon.
- Prepare 1/4 tsp. of ground nutmeg.
- It’s 1/4 tsp. of ground cloves.
- It’s 1/4 tsp. of ground ginger.
- Prepare 1/2 cup of vegetable oil.
- Prepare 2 of large eggs, at room temperature.
- You need 1/2 cup of granulated sugar.
- It’s 1/2 cup of brown sugar.
- You need 1/2 cup of pumpkin puree.
- Prepare 1 of heaping cup peeled and shredded apple.
- It’s 3/4 cup of peeled and freshly shredded carrot.
- You need 2 tbsp. of milk.
- You need 1 cup of chopped walnuts.
- Prepare of Rolled oats, for topping (optional).
Veganbaking.net Vegan Baking Recipes Vegan Bread Recipes Vegan Enriched Bread Recipes Vegan Muffin Recipes Vegan Date Spice Muffins or. This product has been sold out. Heartwarming and inviting, this proprietary blend combines the sweet and spicy of Cassia, Clove, Nutmeg, and Cinnamon; the soothing of Cedarwood; and the fresh and uplifting aroma of Eucalyptus. Author: Kelly, Our Everyday Harvest. www.oureverydayharvest.com.
Harvest Spice Bread (or Muffins) instructions
- Preheat the oven to 350°F. Grease a 9×5" 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..
- 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..
- 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..
- 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..
Grease one large loaf pan (or two medium loaf pans). In a large bowl, mix together all of the dry ingredients (flour, salt, baking soda, baking powder, cloves, nutmeg, cinnamon, brown sugar, and granulated. No incline or extra weight carried. Our spice bread stuffing is the cornerstone of the Pilgrim's Bounty table. The recipe has always been a favorite in Stormwind and now it has taken its place in the bountiful cookbook.
