Harvest Spice Bread (or Muffins). Behind the Harvest Spice Bread Recipe. When testing this recipe, I started with my pumpkin bread as the base. Use the same ingredients here including all-purpose flour as the base, baking soda as the leavener, seasonal spices, a mix of granulated and brown sugars, and oil to keep the bread extra moist.

Harvest Spice Muffins (Apple-Pear Spice Muffins) Recipe by A Messy Cook. With an abundance of quickly ripening pears on the counter, and with a crowd of hungry little people to feed, I came up with these tender, lightly sweet, and surprisingly healthy muffins! They passed the Picky Sibling Test with flying colors. You can cook Harvest Spice Bread (or Muffins) using 17 ingredients and 4 steps. Here is how you cook it.

Ingredients of Harvest Spice Bread (or Muffins)

You need of all purpose flour.
Prepare of baking soda.
It's of salt.
You need of ground cinnamon.
You need of ground nutmeg.
It's of ground cloves.
Prepare of ground ginger.
It's of vegetable oil.
You need of large eggs, at room temperature.
It's of granulated sugar.
It's of brown sugar.
Prepare of pumpkin puree.
It's of heaping cup peeled and shredded apple.
You need of peeled and freshly shredded carrot.
Prepare of milk.
Prepare of chopped walnuts.
You need of Rolled oats, for topping (optional).

In a large bowl, stir together eggs, milk, vegetable oil and grated carrot, zucchini and/or pumpkin. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Mix flour, flax seed, oat bran, sugar, baking soda, baking powder, cinnamon together. Yummy muffins pack a nutritious punch in the morning, great for a healthy grab-n-go breakfast.

Harvest Spice Bread (or Muffins) step by step

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..

You can alter this recipe any way you like and with what you have on hand, very versatile. In a large bowl, beat sugar, oil, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. I made changes to these muffins just like I would my pumpkin muffins to make them healthier.