Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, harvest spice bread (or muffins). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Harvest Spice Bread (or Muffins) is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Harvest Spice Bread (or Muffins) is something which I’ve loved my whole life.
Angelic Bakehouse makes the best tasting sprouted whole grain bread. Our facility and products are free of milk, eggs, fish, tree nuts, peanuts, soy, & sesame. 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.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook harvest spice bread (or muffins) using 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Harvest Spice Bread (or Muffins):
- Make ready 1 3/4 cups all purpose flour
- Make ready 1 tsp. baking soda
- Make ready 3/4 tsp. salt
- Take 2 tsp. ground cinnamon
- Prepare 1/4 tsp. ground nutmeg
- Take 1/4 tsp. ground cloves
- Take 1/4 tsp. ground ginger
- Make ready 1/2 cup vegetable oil
- Make ready 2 large eggs, at room temperature
- Prepare 1/2 cup granulated sugar
- Prepare 1/2 cup brown sugar
- Get 1/2 cup pumpkin puree
- Take 1 heaping cup peeled and shredded apple
- Take 3/4 cup peeled and freshly shredded carrot
- Make ready 2 tbsp. milk
- Take 1 cup chopped walnuts
- Make ready Rolled oats, for topping (optional)
I always find that it bakes up so nicely and never leaves my baked sweets dry or crumbly. Of course, you could use your favorite gluten-free flour blend too. This loaf is infinitely adaptable, freezes well, and can be made into muffins, too! Chip, Pumpkin Spice and Blueberry Lemon Muffins.
Instructions to make Harvest Spice Bread (or Muffins):
- 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.
- 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.
I'm not usually a fan of store bought pumpkin bread. It always tastes like a mix (because it probably is) or it is: too airy, too dry, too much like a cake. The one exception is Great Harvest Pumpkin Chocolate Chip Bread. If you've ever eaten a slice, you know that Great Harvest makes an amazing loaf of pumpkin bread. See more ideas about Recipes, Food, Favorite recipes.
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