Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, 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.

Harvest Spice Bread (or Muffins) is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Harvest Spice Bread (or Muffins) is something which I’ve loved my entire life.

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! Harvest Spice Bread (or Muffins) Recipe by Christina - Cookpad Harvest Spice Bread (or Muffins) This bread combines all of the delicious flavors of fall, in one amazing tasting recipe.

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

This Harvest Muffins Recipe yeilds enough delicious, moist and light (yet still hearty and muffin-ish) muffins to enjoy over the course of a few days AND add a dozen or so to the freezer to enjoy in the future! Allow the bread to finish cooling completely before slicing. Store the bread, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage. Tips from our Bakers Healthy Harvest Breakfast Muffins.

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.

Yummy muffins pack a nutritious punch in the morning, great for a healthy grab-n-go breakfast. You can alter this recipe any way you like and with what you have on hand, very versatile. They rose so high and looked the picture when I took them out of the oven. Spray muffin or mini muffin pans liberally with a butter flavored spray. In a large bowl, combine Bisquick, cinnamon, nutmeg and ginger.

So that’s going to wrap it up for this special food harvest spice bread (or muffins) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more 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!