Best Autumn Barm Bread Recipes

HOMEMADE AUTUMN BREAD

Homemade Autumn Bread image

This Homemade Autumn Bread is an ultra moist fall treat that's a combination of zucchini bread, banana bread and carrot cake! This bread is truly a treat to eat!

Provided by Shelly

Categories Bread

Time 1h15m

Number Of Ingredients 14

Ingredients

2 cups granulated sugar
1 cup canola oil
3 large eggs
2 teaspoons vanilla
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups all purpose flour
1 cup whole wheat flour
1 cup grated zucchini
1/2 cup grated carrot
1/2 cup mashed banana
3/4 cup walnuts

Steps:

Preheat oven to 375°F. Coat 2, 9×5 loaf pans with nonstick spay. Cut 2 strips of parchment paper to fit the bottoms and up the short sides of the pans, allowing the parchment to hang over the ends, for easy removal. Spray the pans again. Set aside.
In a large bowl stir together the sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder until smooth.
Next stir in both flours until just combined. Finally stir in the zucchini, carrots, banana, and walnuts until combined.
Divide the batter between the 2 pans.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5-10 minutes and then using the parchment paper lift out of the pans to cool completely.
Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 slice, Calories 358 calories, Sugar 26 g, Sodium 241.2 mg, Fat 18.6 g, SaturatedFat 1.7 g, TransFat 0.1 g, Carbohydrate 45 g, Fiber 1.9 g, Protein 4.8 g, Cholesterol 34.9 mg

AUTUMN BREAD

Autumn Bread image

Make and share this Autumn Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories Quick Breads

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups sugar
1 (15 ounce) can pumpkin
1/2 cup oil
1 cup cranberries (whole or coarsely chopped)

Steps:

In a bowl, combine the first 4 ingredients; set aside.
In another bowl, blend the eggs, sugar, pumpkin, and oil together; add to flour mixture.
Stir until just moistened; fold in cranberries.
Spoon/pour batter into two greased/floured 9x5 inch loaf pans.
Bake in a 350° oven for 55-60 minutes or until pick comes out clean.
Cool in pans for 5-10 minutes; remove loaves to wire rack and cool completely.

Nutrition Facts : Calories 241.3, Fat 7.7, SaturatedFat 1.1, Cholesterol 26.4, Sodium 127.7, Carbohydrate 41.3, Fiber 0.9, Sugar 25.7, Protein 2.9