Recipe of Speedy Harvest Spice Bread (or Muffins)

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, harvest spice bread (or muffins). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Harvest Spice Bread (or Muffins) is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Harvest Spice Bread (or Muffins) is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook harvest spice bread (or muffins) using 17 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Harvest Spice Bread (or Muffins):

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

Steps 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.

So that’s going to wrap it up for this special food harvest spice bread (or muffins) recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!