Steps to Prepare Perfect Harvest Spice Bread (or Muffins)

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Before you jump to Harvest Spice Bread (or Muffins) recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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When you go grocery shopping, be sensible about it. Making good decisions when shopping for food means that you'll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to cope with a hectic store or a long drive through line at the end of the day. You’re going to go home and cook what you have on hand. Make sure that what you have at home is healthy. This way—even if you pick out something a little greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

There are all kinds of things that you can do to get healthy and balanced. An expensive gym membership and very restrictive diets are not the only way to do it. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Make shrewd choices every day is a great start. A good amount of physical activity each day is also critical. Don't ignore that health isn't only about just how much you weigh. You need to make your body as strong you can make it.

We hope you got benefit from reading it, now let's go back to harvest spice bread (or muffins) recipe. You can cook harvest spice bread (or muffins) using 17 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Harvest Spice Bread (or Muffins):

1. You need 1 3/4 cups of all purpose flour.
2. You need 1 tsp. of baking soda.
3. Prepare 3/4 tsp. of salt.
4. Take 2 tsp. of ground cinnamon.
5. Get 1/4 tsp. of ground nutmeg.
6. Get 1/4 tsp. of ground cloves.
7. Get 1/4 tsp. of ground ginger.
8. Use 1/2 cup of vegetable oil.
9. Provide 2 of large eggs, at room temperature.
10. Take 1/2 cup of granulated sugar.
11. You need 1/2 cup of brown sugar.
12. Provide 1/2 cup of pumpkin puree.
13. Take 1 of heaping cup peeled and shredded apple.
14. Use 3/4 cup of peeled and freshly shredded carrot.
15. Provide 2 tbsp. of milk.
16. Provide 1 cup of chopped walnuts.
17. Use of Rolled oats, for topping (optional).

Steps to make Harvest Spice Bread (or Muffins):

1. 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..
2. 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..
3. 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..
4. 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..

In a large bowl, stir together the oil, sugar, molasses, eggs, and pumpkin. Stir in the starter and vanilla. Cool the muffins for a few minutes in the pan, then serve warm with softened butter. These muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to three months. It doesn't get much easier than this seasonal muffin recipe. "Pumpkin spice muffins get a double dose of chocolaty indulgence with the addition of cocoa powder and chocolate chips," says recipe creator Tammy Lynn. "It only takes one bowl and no mixer to whip these up for a sweet breakfast treat or an afternoon chocolate fix." Combine flour, cinnamon, baking soda and salt in large bowl.

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