Harvest Pumpkin Bread

A thick slice of Harvest Pumpkin Bread is the perfect way to launch into the cooler season. Filled with wholesome ingredients like peaches, zucchini, carrots, and plenty of warm spices. It’s moist and flavorful, and can be enjoyed anytime of the day.

One of my dear clients gifted me this recipe over 20 years ago and every year during the fall season I make it. This harvest bread has so many good-for-you-ingredients and it’s easy to make. I love to warm up a big slice for breakfast with a smear of butter and a light drizzle of honey. Yum!

Harvest Pumpkin Bread IS Wholesome & Delicious

What I love most about Harvest Bread is all the harvesty ingredients – whole grain flour, fresh peaches, pumpkin, zucchini, carrots, nuts and spices; it has all the elements of fall in every bite. And here’s a mind boggle for you… these beauties are made without any oil or butter. What?! 🤯 That’s right! And it’s still every bit as moist and delicious.

Two Loaves. Two Different Ways.

The nice thing about recipes that lend more than one loaf is you can customize each one depending on what your family or friends prefer. Having the extra loaf gives you a little wiggle room to tailor the recipe to the needs of those that get to enjoy it. Here are some add-ins to enhance and customize your bread:

• Raisins or dried fruit
• Mini chocolate chips
• Cinnamon chips
• Nuts and seeds

Just simply divide the batter into separate bowls and fold in additional ingredients, or divide mixture into loaf pans and sprinkle add-ins over the top (like pictured below with the pecans).

Tips On Storing Harvest Pumpkin Bread:

• Cool bread completely before wrapping up to store.
• To store at room temperature, wrap tightly in plastic wrap and seal in a gallon Ziploc bag. Bread will keep 4-5 days.
• To store in freezer, wrap in plastic wrap, then in foil, and seal in a gallon Ziploc bag. You can also pre-slice the loaf if you want to take out individual servings. To thaw, remove bread from freezer and set on counter until thawed, about 2 hours. To thaw individual slice, set on counter for 10-15 minutes or heat in microwave.
• Refrigeration is not recommended for leftovers because it can easily dry out. If you need to refrigerate, make sure it’s wrapped and sealed tightly to hold it’s moisture.

I hope you enjoy this Harvest Pumpkin Bread as you celebrate the fall season! 🍂

Related Recipes:

• Lightened-Up Banana Bread w/ Cinnamon Sugar Topping
• Ultimate Chocolate Banana Bread
• Yellow Squash Zucchini Bread
• Aloha Muffins
• Double Chocolate Zucchini Breakfast Muffins

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Let’s eat!🤍

Harvest Pumpkin Bread

A thick slice of Harvest Pumpkin Bread is the perfect way to launch into the cooler season. Filled with wholesome ingredients like peaches, zucchini, carrots, and plenty of warm spices. It's moist and flavorful, and can be enjoyed anytime of the day.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Baking, Breakfast, Brunch

Cuisine American

Servings 2 Loaves

Calories 173 kcal

Ingredients

  

• 3 eggs
• 1 3/4 cup granulated sugar
• 1 cup mashed peaches, about 1 ripe peach canned peaches work as well, drain juice
• 1 cup pure pumpkin puree
• 1 cup grated zucchini, about 1 small zucchini no need to squeeze out moisture
• 1 cup grated carrots
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 cups white wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp salt
• finely chopped pecans for topping optional

Instructions

 

Preheat oven to 350°F and prepare two 1.5 quart loaf pans with nonstick cooking spray

• In a medium size mixing bowl beat eggs until light and fluffy. Add mashed peaches, pumpkin, sugar and vanilla. With a large spoon, mix to combine. Fold in zucchini and carrots.
• In separate bowl combine flour, baking powder, baking soda, spices and salt. Add dry ingredients to wet and gently fold to incorporate ingredients. You want to make sure there isn't any flour bits left and being careful not to overmix. The batter should be nice and fluffy.
• Divide mixture between prepared loaf pans, smoothing out the top, and sprinkle one or both loaves with pecans. This is also a good time to add mini chocolate chips to the top if desired.
• Bake loaves for 1 hour or until toothpick inserted in the center comes out clean.
• Let cool 10 minutes before removing from pan and onto a cooling rack for another 10 minutes before slicing.
• Makes 2 loaves.

Notes

Additional Add-ins: 

• Raisins or dried fruit- 1/2 cup
• Mini chocolate chips- 3/4 cup
• Cinnamon chips- 1/2 cup
• Nuts and seeds- 1/2 cup

Note: measurements per loaf

Tips On Storing Bread: 

• Cool bread completely before wrapping up to store.
• To store at room temperature, wrap tightly in plastic wrap and seal in a gallon Ziploc bag. Bread will keep 4-5 days.
• To store in freezer, wrap in plastic wrap, then in foil, and seal in a gallon Ziploc bag. You can also pre-slice the loaf if you want to take out individual servings. To thaw, remove bread from freezer and set on counter until thawed, about 2 hours. To thaw individual slice, set on counter for 10-15 minutes or heat in microwave.
• Refrigeration is not recommended for leftovers but if you must, just make sure it’s wrapped and sealed tightly so it doesn’t dry out.

 

This recipe makes 2 loaves and approximately 10 slices per loaf. Nutritional facts are based on 1 slice out of 10.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Keyword Carrots, Cinnamon, Flour, Nutmeg, Nuts, Peaches, pumpkin, White Wheat flour, Zucchini

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