Easy Harvest Spice Bread Recipe

This loaf is cozy and a little imperfect, exactly how I like my baking. It’s a quick, tender harvest spice bread—moist crumb, warm spices (think cinnamon, nutmeg, a little clove), and a handful of toasted nuts and apple or pumpkin for texture. It’s the kind of thing you slice thick with butter, dunk into coffee, and pretend you’re having your life together.

My husband calls this “fall in a loaf” and I can’t unhear it. He steals slices for late-night snacks and once walked in from work with a whole pan gone because he “had to taste if it needed more cinnamon.” Our kiddo eats the nubbly end pieces with peanut butter like it’s a treasure. This recipe became a staple because it’s forgiving—mess it up a little and it still tastes like home. Also, the first time I tried using applesauce instead of oil I totally panicked it would be dry, but it came out even better. Moral: don’t be scared to tinker.

Kitchen Talk

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I say this every time but this bread forgives the rushed baker. I’ve mixed it in a big bowl with a whisk, with a spatula, even with a fork when I was missing my usual tools. One time I forgot to toast the pecans and got worried—the raw bites were fine, but toasting gives that nutty pop that makes everyone pause. Also, if your batter looks runnier than the pictures in your head, chill for 20 minutes; the flour hydrates and it firms up. No drama.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for an even, tender crumb; check your baking powder/soda dates—old leaveners give flat bread.
– Fats & Oils: Neutral oil (canola/vegetable) or melted butter both work—but butter gives a richer flavor if you can swing it.
– Spices: Freshly ground cinnamon and nutmeg make a noticeable difference; grab a small jar of ground cloves or allspice for depth.
– Produce/Fruit: If you’re using apple or pumpkin, pick firm apples (Honeycrisp or Fuji) and canned pumpkin (not pie filling) for consistent moisture.
– Nuts & Seeds: Toast pecans or walnuts lightly in a pan for better flavor; skip if someone in the house is allergic.

Prep Ahead Ideas

– Mix dry ingredients the night before and store in a zip-top bag; in the morning just whisk in wet ingredients and bake.
– Grate apples or measure out nuts ahead and keep refrigerated in airtight containers so assembly is truly quick.
– If you like slices for breakfasts, bake the loaf the night before, cool, slice, and wrap individual slices; they’re snack-ready and portable.

✔Time-Saving Tricks

– Use canned pumpkin or applesauce instead of fresh pumpkin puree to skip cooking and straining.
– Toast nuts in a microwave-safe bowl for 1–2 minutes if you’re in a hurry (watch closely).
– Line the loaf pan with parchment so you don’t have to cool fully before unmolding—lift it out and let it finish cooling on a rack.

✔Common Mistakes

– Overmixing the batter gives a tough loaf—stir until just combined and expect a few lumps.
– Baking at too high a temperature will brown the outside and leave the center underdone; tent with foil if the top browns too quickly.
– I once added an extra egg (oops) and the loaf rose weirdly then settled; rescue it by slicing thin and toasting—still delicious.

What to Serve It With

– Simple butter or cream cheese for breakfast, or almond butter for a protein boost.
– A bowl of yogurt and fruit for a fuller brunch plate.
– Hot cider or a strong mug of coffee—this bread loves warming drinks.
– Roasted squash salad or a green apple slaw for a fall dinner spread.

✔Tips & Mistakes

– Measure flour by spooning into the cup and leveling—don’t scoop directly from the bag.
– Add mix-ins (nuts, raisins) at the end and fold gently to avoid sinking to the pan bottom.
– If the center is underdone after baking, tent with foil and keep it in the oven at 325°F for 10–15 minutes.

✔Storage Tips

Wrap cooled slices tightly and keep at room temperature for 2–3 days, or freeze slices for up to 3 months. Thaw and toast straight from the freezer—still great. Cold bread is fine with coffee; in the morning, pop a slice in the toaster and slather with butter. No shame in cold nibbling, either—my kid eats it like that.

✔Variations and Substitutions

– Honey or maple syrup can replace part of the sugar for a deeper flavor—reduce liquid slightly if using a lot.
– Use applesauce for part of the oil to cut fat and add moisture; pumpkin puree works the same way.
– Gluten-free? Try a 1:1 GF flour blend and reduce baking time slightly—texture will be a bit different but still tasty.
– Chocolate chips: small handfuls work, but don’t overload or they’ll sink.

Frequently Asked Questions

Easy Harvest Spice Bread Recipe

This cozy harvest spice bread is tender, pumpkin-forward, and warmly spiced. Stir it together in minutes for an effortless fall treat.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 10

Ingredients

 

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Main Ingredients

• ▢ 2 cup all-purpose flour
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp baking powder
• ▢ 0.75 tsp fine sea salt
• ▢ 2 tsp ground cinnamon
• ▢ 0.75 tsp ground ginger
• ▢ 0.5 tsp ground nutmeg
• ▢ 0.25 tsp ground cloves
• ▢ 0.75 cup light brown sugar, packed
• ▢ 0.5 cup granulated sugar
• ▢ 1.25 cup pumpkin puree
• ▢ 0.5 cup neutral oil (such as canola or vegetable)
• ▢ 6 tbsp beaten egg about 2 large eggs
• ▢ 0.33 cup milk dairy or unsweetened non-dairy
• ▢ 1.5 tsp vanilla extract
• ▢ 0.5 cup chopped pecans or walnuts
• ▢ 0.5 tbsp unsalted butter, for the pan
• ▢ 1 tbsp turbinado sugar optional, for a crunchy top

Instructions

Preparation Steps

• Heat oven to 350°F. Butter a 9x5-inch loaf pan and line the long sides with parchment.
• Whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
• In another bowl, whisk pumpkin, brown sugar, granulated sugar, beaten egg, oil, milk, and vanilla until smooth.
• Pour the wet mixture into the dry ingredients. Stir gently until just combined with no dry streaks.
• Fold in the pecans, keeping the batter thick and slightly lumpy.
• Scrape batter into the pan and smooth the top. Sprinkle turbinado sugar over the surface, if using.
• Bake 55–65 minutes, until a tester in the center comes out clean or with a few moist crumbs.
• Cool 10 minutes in the pan, then lift out and cool completely on a rack before slicing.

Notes

Variation: Swap 1/2 cup of the pumpkin with unsweetened applesauce, or stir in 1/2 cup chocolate chips for a sweeter loaf. Serving/Storage: Great warm with butter or a smear of cream cheese. Store airtight at room temperature up to 3 days or freeze sliced up to 3 months.

This recipe is an original creation inspired by classic Easy Harvest Spice Bread Recipe flavors. All ingredient ratios and instructions are independently developed.