Harvest Spice Bread Recipe with pumpkin, apple, carrots, walnuts, and warm spices—cozy, moist, and perfect for fall mornings.

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

I’ll be honest, this Harvest Spice Bread Recipe started as an accident. One of those “use what you’ve got before it goes bad” moments—you know the kind. There was a sad-looking apple in the fruit bowl, carrots that were destined for soup but never made it there, and a can of pumpkin purée hiding in the pantry from last year’s overly ambitious pie plans. Instead of tossing them, I thought, why not just throw them all into a loaf pan and hope for the best?

That first loaf wasn’t perfect. The top cracked like a fault line and my husband joked that it looked like “bread with battle scars.” But the taste? Unreal. Warm spices, sweet apple, earthy carrots, and just enough crunch from the walnuts to keep things interesting. It reminded me of the quick breads my grandma used to bake in her tiny kitchen—always slightly different depending on what was in her fridge that week. Isn’t it funny how food does that? Pulls you right back into a memory.

Here’s a quick peek at what’s inside:

Why You’ll Love This Harvest Spice Bread Recipe?

So here’s why I keep coming back to this bread—and why I think you will too. It’s cozy without being heavy, sweet without making your teeth ache, and it smells like you’ve just lit the most expensive fall candle from that store we all secretly spend too much money at.

I’m not gonna say it’s life-changing—let’s be real, it’s bread, not therapy—but there’s something oddly comforting about slicing into a loaf that’s packed with pumpkin, apples, carrots, and spices. And because it’s not overly sweet, you can justify eating a slice for breakfast and again after dinner. (Not that I’m speaking from personal experience or anything…)

Ingredient Notes:

I’m not usually one to geek out about ingredients, but with this Harvest Spice Bread Recipe, each one kind of matters. Here’s the lineup:

Flour: Nothing fancy here, just plain all-purpose.
Baking soda: Gives it that lift. Without it, you’re eating a brick.
Cinnamon & pumpkin spice: The real stars. Honestly, if you don’t have pumpkin spice, just wing it with nutmeg and cloves. Nobody will know.
Ginger: A little bite at the end. Some people skip it, but I kinda like that surprise.
Oil: Keeps it moist. Butter’s great, but oil wins here.
Eggs: Room temp if you remember. If not, don’t stress—it’ll still work.
Sugars: White for sweetness, brown for depth. Like coffee with cream vs. black coffee—both good, just different.
Pumpkin purée: Don’t mix it up with pumpkin pie filling. I’ve made that mistake once—let’s just say it wasn’t good.
Apple or pear: Adds juicy sweetness. I vote apple, but use what you’ve got.
Carrots: Sneaky moisture, a little color, and hey, you can pretend it’s healthy.
Milk: Softens the batter just enough.
Walnuts: Optional, but honestly, that crunch makes every bite more interesting.

How To Make Harvest Spice Bread?

Alright, let’s actually make this thing.

Step 1: Preheat and prep.
Oven at 350°F. Grease a loaf pan and line it with parchment. That parchment trick? Lifesaver. No more chiseling bread out of the pan with a butter knife.

Step 2: Dry team.
Whisk together flour, baking soda, salt, and all the spices. Think of it as introducing them to each other before the party starts.

Step 3: Wet team.
In a bigger bowl, stir together oil, eggs, both sugars, pumpkin purée, shredded apple, carrots, and milk. It’ll look a little… gloopy. Don’t panic, that’s normal.

Step 4: Combine forces.
Add the dry to the wet, but here’s the trick—don’t overmix. Stir until it’s just combined. Fold in the walnuts. If you keep going until it’s perfectly smooth, you’ll end up with chewy bread. And not in a good way.

Step 5: Bake.
Pour the batter into the pan, smooth the top, and pop it in the oven for 60–70 minutes. About halfway through, cover it loosely with foil unless you’re into burnt tops and raw middles.

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Step 6: Cool… or don’t.
Technically, you’re supposed to let it cool for 10 minutes in the pan and then move it to a rack. Realistically? I usually burn my fingers cutting a slice too soon. Worth it.

Storage Options:

Here’s the cool part: this Harvest Spice Bread Recipe actually tastes better the next day. The spices settle, the flavors mingle—it’s like leftovers, but in a good way. Keep it wrapped on the counter for a couple of days, stash it in the fridge for a week, or freeze slices so you’ve got little bits of fall on demand. Honestly, I like freezing it because nothing feels better than pulling out a slice on a random Tuesday in February and remembering fall exists.

Variations and Substitutions:

No two loaves are ever the same in my house. Here are a few swaps I’ve tried (or wish I had):

Nuts: Pecans instead of walnuts, or skip them if nuts aren’t your thing.
Fruit: Pears are great, but I once threw in zucchini because it was staring at me from the fridge. Worked surprisingly well.
Spices: Go wild with nutmeg or cloves if you want that “holiday candle” vibe.
Flour: Half whole wheat flour gives it a nutty flavor.
Glaze: Feeling extra? A cream cheese glaze on top turns this into dessert territory.

What to Serve with Harvest Spice Bread?

This bread doesn’t need much, but it loves good company:

A hot cup of coffee or tea—classic.
A thick smear of cream cheese.
Apple butter (fall in a jar, basically).
A bowl of butternut squash soup. Sounds weird, tastes amazing.
A scoop of vanilla ice cream if you’re going dessert-style.

Frequently Asked Questions:

Can I make it ahead?
Yep, and honestly, you should. It’s better the next day.

What if I don’t have pumpkin purée?
Sweet potato mash works. Been there, done that.

Do I really need foil halfway through?
Yes. Unless you enjoy the taste of “crispy on top, raw in the middle.”

So yeah, that’s my messy, cozy, very human take on this Harvest Spice Bread Recipe. It’s the kind of bread you make once, then again, and then again because suddenly fall feels empty without it. You gonna try it? And more importantly—what’s your go-to fall bake?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Cheesy Spinach and Mushroom Quiche

Crispy Baked Shrimp

My Grandma’s Brownies: The Best Brownies You’ve Ever Tasted