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Harvest Loaf Bread

Pumpkin Spice season is here. The warm spices of fall baking are always welcome! And this bread with its combination of spices and the inclusion of pumpkin (or sweet potato, as I use), apples and carrots is a winner. It’s super moist and flavorful…and it’s good for you too.

I love to bake this bread one day, having it ready for breakfast the next. It also freezes well, so you can pull it out the night before and let it defrost overnight for breakfast the next morning.

If you want one more step of decadence, top the bread with some maple butter cream frosting. I don’t have a recipe for the frosting but have included some suggested ingredient amounts.

Harvest Loaf Bread

A delicious spiced bread, perfect for fall, with pumpkin, apple and carrot


Harvest Loaf Bread

  • 1 3/4 cup flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/2 cup olive oil
  • 2 large eggs
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1/2 cup pumpkin or sweet potato
  • 1 cup shredded apple about one med-large apple
  • 3/4 cup shredded carrot about one large carrot
  • 2 tbsp milk
  • 1 cup chopped walnuts optional

Maple Frosting

  • 1 tbsp softened butter
  • 1/4 to 1/2 cup powdered sugar
  • 1 tsp milk
  • a few drops of maple flavoring


Harvest Loaf Bread

  • Preheat the oven to 350°F.  Grease a 9×5” loaf pan.
  • In a medium bowl, whisk oil, eggs, sugars, pumpkin, apple, carrot, and milk together until combined.
  • Add the dry ingredients and gently stir to combine. Fold in the walnuts.
  • Pour the batter into prepared loaf pan. Bake for 55-60 minutes or until a toothpick inserted in the center comes out *mostly* clean, or with a few moist crumbs.
  • Cool for 10 minutes, then remove from pan and cool on a wire rack.

Maple Frosting

  • Whisk all ingredients together until smooth. Spread over the top of cooled loaf.

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