Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, harvest spice bread (or muffins). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Harvest Spice Bread (or Muffins) is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Harvest Spice Bread (or Muffins) is something which I’ve loved my whole life. They’re nice and they look fantastic.
I call this harvest spice bread because it combines some of the best flavors of the fall season including apple, pumpkin, and cinnamon spice. You could place the wrapped bread in a freezer container or freezer-friendly zipped top bag, but I often just freeze it after wrapping in aluminum foil. This bread is hearty, filling and flavor packed.
To begin with this recipe, we have to first prepare a few ingredients. 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):
- Get 1 3/4 cups all purpose flour
- Get 1 tsp. baking soda
- Make ready 3/4 tsp. salt
- Take 2 tsp. ground cinnamon
- Make ready 1/4 tsp. ground nutmeg
- Get 1/4 tsp. ground cloves
- Make ready 1/4 tsp. ground ginger
- Take 1/2 cup vegetable oil
- Make ready 2 large eggs, at room temperature
- Get 1/2 cup granulated sugar
- Prepare 1/2 cup brown sugar
- Make ready 1/2 cup pumpkin puree
- Make ready 1 heaping cup peeled and shredded apple
- Take 3/4 cup peeled and freshly shredded carrot
- Take 2 tbsp. milk
- Take 1 cup chopped walnuts
- Prepare Rolled oats, for topping (optional)
Grease one large loaf pan (or two medium loaf pans). In a large bowl, mix together all of the dry ingredients (flour, salt, baking soda, baking powder, cloves, nutmeg, cinnamon, brown sugar, and granulated. These healthy pumpkin muffins can easily be made into pumpkin zucchini bread! These Paleo Pumpkin Zucchini Muffins are dense and moist with a rich cinnamon/spice flavor.
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.
Combine coconut flour, almond flour, cinnamon, pumpkin pie spice baking soda, baking powder and salt in a small bowl. Practically any cookie, bread, cake or pie can be given a harvest twist this time of year. Spices like cloves, ginger, allspice and nutmeg and fruits and Pair it with a hot bowl of soup, a plate of salad or a cup of ginger tea for a hearty morning breakfast. This original harvest cornbread recipe comes from. Heartwarming and inviting, this proprietary blend combines the sweet and spicy of Cassia, Clove, Nutmeg, and Cinnamon; the soothing of Cedarwood; and the fresh and uplifting aroma of Eucalyptus.
So that’s going to wrap it up for this special food harvest spice bread (or muffins) recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
