Harvest Bread
Celebrate the flavors of the season with this delightful Harvest Bread, a moist and flavorful quick bread packed with autumn-inspired ingredients. Featuring a wholesome blend of grated carrots and apples, crunchy nuts, and sweet dried fruits, this recipe strikes the perfect balance between earthy and sweet. Warm spices like cinnamon and nutmeg enhance its cozy aroma, while buttermilk ensures a tender crumb in every slice. Perfect for breakfast, a tea-time treat, or even as a holiday gift, this bread is as versatile as it is delicious. With simple steps and pantry staples, it comes together quickly, making it a go-to recipe for any occasion where comfort and flavor are a must. Bake up the essence of fall with this mouthwatering Harvest Bread!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 cups unsalted butter, melted
- 0.75 cups brown sugar, packed
- 0.25 cups granulated sugar
- 2 eggs
- 1 cups buttermilk
- 1 teaspoons pure vanilla extract
- 0.75 cups chopped nuts (pecans, walnuts, or almonds)
- 0.5 cups chopped dried fruits (apricots, cranberries, or raisins)
- 0.75 cups grated carrots
- 0.5 cups grated apple
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
In a separate medium bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract until smooth and well combined.
Gradually stir the wet ingredients into the flour mixture until just combined. Be careful not to overmix, as this can make the bread dense.
Gently fold in the chopped nuts, dried fruits, grated carrots, and grated apple until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and use a spatula to smooth the top.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
4149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.0 g | 221% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 3013 mg | 131% | |
| Total Carbohydrate | 588.4 g | 214% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 276.0 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 729 mg | 56% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 2391 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
