Harvest Spice Loaf
Harvest Spice Loaf
I was so excited when I saw this recipe because it incorporates both of my favourite fall flavours (apple and pumpkin) AND carrot which I also love in a loaf. It turned out incredible! With all of the added in fruit and vegetables it’s super moist and flavourful. Plus it’s really easy to adapt, if you aren’t a fan of walnuts you could use pecans, raisins, or dried cranberries instead. You can slightly increase or decrease the pumpkin pie spice to your taste as well. The recipe below is how I adapted the loaf to my personal taste, and I encourage you to experiment to find what you like!
INGREDIENTS
1 medium apple (1 cup chopped)
1 medium carrot (1 cup chopped)
1 3/4 cup all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 cup canola or melted coconut oil
2 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup pumpkin puree
2 tbsp. milk
1 cup chopped walnuts
YIELD
1 loaf
TIME
Prep - 30 minutes
Bake - 55 - 65 minutes
Cool- 30 minutes
TOOLS
Loaf pan, glass or metal
Peeler and grater
2 bowls
Stand or hand mixer
DIRECTIONS
Preheat oven to 350 degrees F. Grease your loaf pan and set aside.
Peel and finely chop the apple. Peel and shred the carrot. Set aside.
In a medium bowl whisk together flour, baking soda, salt, cinnamon, and pumpkin spice. Set aside.
In the bowl of a stand or hand mixer, on low speed combine oil, eggs, granulated sugar and brown sugar. Scrape down the sides of the bowl, add in milk and pumpkin and mix until combined.
Add in dry ingredients and stir until just combined. Fold in apples, carrots, and walnuts.
Pour into prepared loaf pan. Cover loosely with aluminum foil (allow space for the loaf to rise). Bake for 40 minutes, then remove the foil and bake for an additional 15 - 25 minutes*. Use a small knife or long pick to check the loaf is cooked through. The knife should come out without batter on it, but it may look a bit wet because of the apples.
Allow to cool in the pan for at least 30 minutes. Use a sharp knife to run along the edges and gently flip upside down to remove from the pan.
Recipe adapted from Sally's Baking Addiction
ADAPTATIONS
*Bake time will vary depending on your loaf pan size. My pan is 8”x5” and it took about 65 minutes to bake.
If you don’t have pumpkin pie spice (first of all it should be a pantry staple so maybe consider your life choices but I’ll give you the benefit of the doubt and assume you don’t have access to a store with pumpkin pie spice) you can use 1/2 tsp. nutmeg, 1/4 tsp. cloves, and 1/4 tsp. ginger.
You can use any nuts or no nuts in this loaf! Pecans would also be great.
