Recipe of Appetizing Harvest Spice Bread (or Muffins)

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Harvest Spice Bread (or Muffins). This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Harvest Spice Bread (or Muffins) Recipe. 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!

You can cook Harvest Spice Bread (or Muffins) using 17 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Harvest Spice Bread (or Muffins)

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

In a separate bowl, whisk together the oil, eggs, granulated sugar, brown sugar, milk and pumpkin.Harvest Spice Muffins (Apple-Pear Spice Muffins) Recipe by A Messy Cook.With an abundance of quickly ripening pears on the counter, and with a crowd of hungry little people to feed, I came up with these tender, lightly sweet, and surprisingly healthy muffins!They passed the Picky Sibling Test with flying colors.

Harvest Spice Bread (or Muffins) step by step

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..

This loaf is infinitely adaptable, freezes well, and can be made into muffins, too!Harvest Spice Bread (or Muffins) in depth.In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger until combined, then set that aside.

In a large bowl, stir together the oil, sugar, molasses, eggs, and pumpkin.Stir in the starter and vanilla.Cool the muffins for a few minutes in the pan, then serve warm with softened butter.These muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to three months.For my muffins, I like using white whole wheat flour.