Best 3 Fall Harvest Quick Bread Recipes

Fall is in the air, and that means it's time for all things pumpkin spice, apple cider, and cozy baking. If you're looking for a delicious and easy way to celebrate the season, look no further than this collection of fall harvest quick bread recipes.

From classic pumpkin bread to hearty apple cider bread, these quick breads are perfect for breakfast, lunch, or a snack. They're also great for potlucks and bake sales. Best of all, they're all made with simple ingredients that you probably already have on hand.

In this article, you'll find recipes for:

* Classic Pumpkin Bread: This is the quintessential fall quick bread. It's moist, flavorful, and packed with pumpkin spice.
* Apple Cider Bread: This bread is made with fresh apple cider, giving it a sweet and tangy flavor. It's perfect for a chilly autumn day.
* Cranberry Orange Bread: This bread is made with fresh cranberries and orange zest, giving it a bright and festive flavor. It's perfect for a holiday brunch or dinner.
* Zucchini Bread: This bread is made with fresh zucchini, making it moist and delicious. It's a great way to use up all those extra zucchini from your garden.
* Banana Nut Bread: This bread is made with ripe bananas and walnuts, giving it a sweet and nutty flavor. It's a classic for a reason!

So what are you waiting for? Start baking! These fall harvest quick bread recipes are sure to please everyone at your table.

Here are our top 3 tried and tested recipes!

HARVEST BREAD

Harvest Bread image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Fruit, nuts and vegetable, all packed into one hearty quick bread! A great on-the-go breakfast made using pineapple, carrots, walnuts and raisins!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h20m

Yield 16

Number Of Ingredients 12

Ingredients

1 can (8 ounces) crushed pineapple in juice, drained and juice reserved
1/4 cup fat-free cholesterol-free egg product or 1 egg
2 tablespoons canola or soybean oil
1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1/2 cup raisins
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shredded carrots (1 1/2 medium)
1 cup walnuts, chopped

Steps:

Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 15 g, TransFat 0 g

HARVEST BREAD

Harvest Bread image

Taken from January 2006 Bon Appetit's RSVP section. Rich and delicious. I think I would try to cut down on the oil somewhat by substituting applesauce for about half the oil.

Provided by MindiLouWho

Categories Quick Breads

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
3 large eggs
2 teaspoons vanilla
2 cups grated carrots
7 ounces sweetened flaked coconut
1 cup chopped walnuts
8 1/4 ounces crushed pineapple in syrup, drained

Steps:

Preheat oven to 300. Spray a 9x5 loaf pan with non-stick spray. Cut a 15x4 inch strip of parchment paper. Line bottom and narrow sides of pan with the paper, leaving overhang on both sides. Spray paper with non-stick spray.
Whisk flour, baking soda, cinnamon, and salt in large bowl. Whisk sugar, oil, buttermilk, eggs, and vanilla in medium bowl to blend.
Add sugar mixture to flour mixture. Stir just to blend. Add grated carrots, coconut, chopped walnuts, and crushed pineapple. Stir to distribute evenly.
Transfer batter to prepared loaf pan. Bake until tester inserted into center comes out clean, about 90 minutes.
Cool 10 minutes. Run a sharp knife around edes of pan. Invert onto rack and remove parchment paper. Turn bread over and cool completely. Store in airtight container at room temperature.

Nutrition Facts : Calories 517.1, Fat 27.5, SaturatedFat 8.1, Cholesterol 53.5, Sodium 397.2, Carbohydrate 64, Fiber 2.8, Sugar 45, Protein 6.5

GARDEN HARVEST QUICK BREAD

Garden Harvest Quick Bread image

This 2008 Cooking Light Ultimate Reader Recipe Contest winner quickly became one of my baking main-stays. Often I'll double the batch and freeze the extra loaf. I've adapted Jennifer Dunklee's original recipe by adding whole wheat flour, nutmeg and cloves while decreasing cinnamon and maintaining apple skin. You can find the original thanks to internetnut; just search Food.com for "Garden Harvest Cake".

Provided by curvy

Categories Quick Breads

Time 1h5m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup apple, grated (about 1 small Granny Smith)
1/2 cup carrot, grated (about 1 small)
1/2 cup zucchini, shredded (about 1/2 small)
1/4 cup walnuts, chopped and toasted
1/4 cup canola oil
1/4 cup fat-free buttermilk
2 large eggs, lightly beaten
cooking spray

Steps:

Preheat oven to 350 degrees. Coat a loaf pan with cooking spray and set aside.
Combine flours and next five ingredients (through salt) in a large bowl until dry ingredients are well blended.
In a separate small bowl whisk together canola oil, buttermilk and eggs. (Kitchen tip: sour milk can substitute for buttermilk. Milk can be soured by adding a small dash of vinegar to a bit less than 1/4 milk. Let milk sour for a few minutes before mixing into wet ingredients.).
Add wet mixture to dry mixture, stirring until moist. Fold in grated apple, zucchini and carrots and walnuts, mixing until evenly distributed throughout batter.
Pour batter into greased loaf pan. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in the center comes out clean. Let cool on wire rack.

Tips:

Prep Your Ingredients: Before you start baking, measure and prep all of your ingredients so that everything is ready to go. This will help you save time and ensure that your quick bread turns out perfectly.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This includes fresh fruits and vegetables, as well as dairy products and eggs.
Don't Overmix the Batter: Overmixing the batter can result in a tough, dense quick bread. Mix just until the ingredients are combined.
Bake at the Right Temperature: The temperature of your oven will vary depending on the recipe. Be sure to preheat your oven to the correct temperature before baking your quick bread.
Don't Overbake the Bread: Overbaking the bread can make it dry and crumbly. Check the bread for doneness a few minutes before the end of the baking time. A toothpick inserted into the center of the bread should come out clean when it is done.

Conclusion:

Fall Harvest Quick Breads are a delicious and easy way to enjoy the flavors of the season. With a variety of recipes to choose from, there's sure to be a quick bread that everyone will love. So next time you're looking for a quick and easy treat, give one of these recipes a try. You won't be disappointed!