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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 Make Healthy Eating A Part of Your Daily Life.

Deciding to eat healthily has incredible benefits and is becoming a more popular way of life. The overall economy is impacted by the number of men and women who are suffering from conditions such as high blood pressure, which is directly linked to poor eating habits. Even though we’re incessantly being encouraged to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. People typically believe that healthy diets require a great deal of work and will significantly change the way they live and eat. Contrary to that information, people can change their eating habits for the better by implementing a couple of small changes.

These types of changes are easy to accomplish with all sorts of foods and can apply to the oils you cook in and the spread you put on bread. For example, monounsaturated fat such as olive oil can be helpful in offsetting the bad cholesterol in your diet. Olive oil can also be good for your skin as it is an excellent source of vitamin E. If you currently eat plenty of fresh fruits and vegetables, you may want to think about where you’re getting them and if it’s the best source. If you can opt for organic foods, you can avoid the problem of eating crops that may have been sprayed with toxic pesticides. You will be sure that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier since you will be able to buy the fruit when it is the freshest and ripest.

As you can see, it’s not at all difficult to begin integrating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to harvest spice bread (or muffins) recipe. To cook harvest spice bread (or muffins) you need 17 ingredients and 4 steps. Here is how you do that.

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

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