Best Harvest Spice Bread Recipe
When fall comes around, everyone knows it's time for a lot rest and relaxation paired with baked goods. This harvest spice bread is filled with the ever-popular pumpkin flavor, and it tastes absolutely amazing. The bread itself is one of our all-time favorite fall treats, and it's delightful as an after-dinner treat or with a cup of java in the morning. Another bonus about this dish is the walnut and chocolate chip topping. Really, what's more to love?
Recipe developer Kit Hondrum of Kit's Kitchen came up with this fantastic recipe that will leave you wanting more. "I love this bread for fall brunches or as a coffee cake in the afternoon," she shares. "It's amazing slightly warmed in a toaster oven with a little bit of salted butter on top! Add some flaky sea salt if you're feeling fancy!"
Hondrum crafted this recipe from a family fav, and we're lucky that she's sharing the secret with us. "This is my take on an old family recipe. I grew up eating this bread every fall and winter — especially around Christmas. The smell of it brings back so many great memories." Keep reading to find out how to make this excellent bread, as it's sure to be a family favorite at your house.
Gather the ingredients to prepare harvest spice bread
The first thing that you need to do is make a list of ingredients, and check it twice. If you bake a lot, you may already have many of these items on your list, which will save time and money. For starters, you will need some all-purpose flour and baking soda. The recipe also calls for pumpkin pie spice and fine sea salt. In addition, you will need salted butter and two types of sugar — granulated sugar and light brown sugar.
While you're at the store, be sure to grab some eggs and vanilla extract. To go along with the pumpkin theme, add some pumpkin puree to your card. Last but not least, you will need chocolate chips and chopped walnuts.
Preheat the oven, and grease the pan
Once you have all the ingredients in front of you, preheat the oven to 350 F. This will ensure the range is nice and hot when your batter is ready to go. Be sure to set the oven rack in the lower third position.
Then, pull out a 9x5-inch loaf pan, and grease it well with either butter or oil. You will want to line a piece of parchment paper at the bottom of the pan to prevent the bread from sticking. Trust us — you'll want to be sure nothing gets stuck so you can enjoy each and every bite.
Mix the dry ingredients
Now that you have done all of the prep work, it's time to get started on the actual baking. This recipe is suitable for a beginner or a pro, so don't be worried.
Take out a medium-sized mixing bowl to mix the dry ingredients. First, toss in the flour and baking soda, followed by the pumpkin pie spice and the salt. Mix everything together well, and then set the bowl to the side. You will need it in just a minute, but now it's time to move onto the wet ingredients.
Mix the wet ingredients
Take out a stand mixer or a hand mixer, and cream the butter and both sugars together. Be sure the mixer is turned to high, and keep it running until the mixture gets light and fluffy. This should only take about two minutes. As you go, scrape down the sides and the bottom of the pan as needed.
Then, turn the speed to low, and add the eggs and vanilla. Once they're both in, turn the mixer to medium-high, and mix until everything is well-combined. Again, make sure to scrape the sides as you go to incorporate all the ingredients.
Mix the wet and dry ingredients
Turn the speed back down to low, and slowly add in the dry ingredients that you mixed earlier. You'll also want to add the pumpkin puree, alternating between adding the dry ingredients and the pumpkin puree. Be sure to start and end with the dry ingredients. Also, make sure you don't over-mix.
Once everything is well-combined, fold in ¾ cups of chocolate chips and ½ cup of walnuts by hand. (You will need the rest later for the topping.) You can do this using a mixing spoon or a spatula, but don't use the stand mixer, because it could break the chocolate chips.
Add the batter to the pan, and bake
Now, your dough is all ready to go! Doesn't it look delicious? Pour it into a greased pan, and smooth out the top with a spoon or spatula. Then, sprinkle the top with ¼ cup of chocolate chips and ¼ cup of walnuts.
Place the pan on the center rack of the oven, and set your timer for 55 to 65 minutes. You will know the bread done when you can insert a toothpick in the middle, and it comes out mostly clean. If there's still batter on the toothpick, it needs a little more time in the oven. Continue baking in five-minute increments until the toothpick comes out clean.
Allow the bread to cool, and serve
Once the spice bread is done, take it out of the oven, and allow it to cool in the pan or on a cooling rack. Remove the spice bread from the pan once it's cooled completely. "If to release the cake from the loaf pan, you may need to run a sharp knife along the edges," Hondrum notes. "Then just flip upside down into your hand (very gently) to remove it. You can also use a springform loaf pan if you have one!"
As for leftovers? "Cover and store leftover bread at room temperature for three to four days, or in the refrigerator for about one week," Hondrum notes. You can also freeze any leftovers. "You can freeze the whole loaf and then thaw on the countertop at room temperature overnight when you're ready," Hondrum shares. "This is actually a great way to gift it to friends and family — especially if it's going to a family who just had a baby. I like to freeze it in individual slices for myself, though. Just slice, and then place a piece of parchment paper between each slice, and place in a sealed storage container." You can pull a piece out a piece to enjoy a special treat anytime during the week!
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon fine sea salt
- ½ cup salted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup pumpkin purée
- 1 cup chocolate chips, divided
- ¾ cup chopped walnuts, divided
- Preheat the oven to 350 F, and set the rack to the lower third position.
- Grease a 9x5-inch loaf pan well with butter or oil. Line the bottom with parchment paper.
- Mix the flour, baking soda, pumpkin pie spice, and sea salt together in a medium-sized mixing bowl.
- Using a stand mixer or a hand mixer, cream the butter and sugars together on high until light and fluffy (about 2 minutes), scraping down the sides and bottom as needed.
- While on low speed, add the eggs and vanilla extract, and then mix on medium-high until well-combined. Scrape down the sides and bottom as needed.
- Turn the speed to low, and gradually add the dry ingredients alternately with the pumpkin purée, beginning and ending with the dry ingredients. Don't over-mix.
- Fold in ¾ cup of chocolate chips and ½ cup of walnuts by hand using a mixing spoon or spatula.
- Turn the dough into the greased pan, smooth out the top, and sprinkle with ¼ cup of chocolate chips and ¼ cup of walnuts.
- Bake on the center rack for 55 to 65 minutes, or until set in the middle.
- Allow to cool in the pan on a cooling rack, then remove from the pan once cooled completely.