Fall Harvest Bread

I’ve joined a Fall recipe swap and received this recipe in my email this morning. I only made one ingredient change in the recipe since we don’t really like raisins, I added toasted walnuts instead.


This was delicious. It made the house smell like fall and tastes like the perfect combination of everything you think about when you think of Fall. Enjoy!!

Fall Harvest Bread


1 1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. freshly-grated nutmeg
1 tsp. baking soda
1/2 tsp. salt
3/4 c. sugar
1/4 c. dark brown sugar
7.5 oz. canned pumpkin (one small can)
2 large eggs
1/4 c. oil
1/4 c. applesauce
1/4 c. apple juice
1/2 small apple, peeled, cored, and diced
1/3 c. dried cranberries
1/3 c. golden raisins ( I subbed toasted Walnuts for the raisins)


Preheat oven to 350 degrees.


Spray 9x5 loaf pan (or can sub muffin pan or double recipe for cake/bundt pan) with baking spray.


Combine flour, cinnamon, nutmeg, baking soda, and salt in bowl.


Combine sugars, pumpkin, eggs, oil, applesauce, and juice in large bowl. Mix until just blended.


Add pumpkin mixture to flour mixture and stir until just moistened.


Fold in apples, cranberries, and raisins.


Spoon batter into prepared pan (it will be lumpy).


Bake for 60-70 minutes or until wooden pick inserted into center comes out clean.