Homemade Autumn Bread

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!

Autumn Bread is fall baking at its best. An ultra moist quick bread/cake that's a combination of zucchini bread, banana bread, and carrot cake! I bake this all year long!

Homemade Autumn Bread Recipe

I have been back in the kitchen full force lately…cranking out recipe after recipe after recipe. Which is fantastic for my creativity, but bad for my diet! I feel like there are just too many things I wait until fall to make…which was VERY poor timing when I decided to commit myself to dropping a few pounds.

You see, the summer got me like whoa…I ate, drank and relaxed(ish) with abandon. Another burger? YES PLEASE! Ice cream for the 3rd night in row? WHY NOT? A Frozen Margarita? YOLO!

Unfortunately, my metabolism isn’t fully loving all the YOLO-ing I did over the last few months. So here we are, knee deep in PSL season with me trying to be more “moderate”. BLAH.

Anyhow, it wouldn’t be October if I didn’t make my Autumn Bread recipe. This is a recipe similar to one my mom used to make…it’s like zucchini bread, carrot cake and banana bread all in one soft, cinnamon-y loaf.

And turns out there is no amount of self control that can keep this out of my face.

Autumn Bread is an ultra moist quick bread/cake that's a combination of zucchini bread, banana bread, and carrot cake! The perfect fall treat!

How to Make The Best Homemade Bread

I like to add walnuts to my bread. It’s how my mom used to make it, so I prefer it that way. You can certainly leave them out, if you are anti-nut.

autumnbread-2

All you need is a bowl and a spoon…no mixer required!

Autumn Bread Batter

This recipe makes enough for 2 loaves…so divide the batter equally. And I know some of you will ask…yes, you can half the recipe and make one loaf!

autumnbread-4

Bake it until a toothpick inserted in the center comes out clean…

autumnbread-5

And if you have any self control, wait for it to cool before slicing.

Or not.

Autumn Bread is an ultra moist quick bread/cake that's a combination of zucchini bread, banana bread, and carrot cake! The perfect fall treat!

And then maybe add a little butter. Only if you’re not trying to lose weight 🙂

Autumn Bread is an ultra moist quick bread/cake that's a combination of zucchini bread, banana bread, and carrot cake! The perfect fall treat!

I’m doomed!

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Homemade Autumn Bread

  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings 1x
  • Category: Bread
  • Method: Oven
  • Cuisine: Dessert

Description:

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!


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

Instructions:

  1. 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.
  2. In a large bowl stir together the sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder until smooth.
  3. Next stir in both flours until just combined. Finally stir in the zucchini, carrots, banana, and walnuts until combined.
  4. Divide the batter between the 2 pans.
  5. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow to cool in the pan for 5-10 minutes and then using the parchment paper lift out of the pans to cool completely.
  7. Serve warm or at room temperature.

Notes:

Wrap cooled bread tightly in foil or Cling Wrap and store at room temperature for up to 5 days.

Keywords:: homemade bread, homemade bread recipe, best homemade bread recipe, best bread recipe, zucchini bread recipe, easy banana bread recipe, carrot bread recipe

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Liberte
Liberte

Ohhhh my gosh! I have made this bread twice in the last week and each time it disappeared in 2 days! I made it with and without walnuts and we all agreed that the walnuts added a little something extra! I used a little extra cinnamon but other than that followed the recipe. It is sooooo good!!!! I will be making it again in a few days! Such a hit!

Jessica
Jessica

Very inventive! How many eggs do you use if you halve the recipe?

Lyann

Thank you for this recipe! It was amazing. I teacher at cooking at Waldorf High School and all the kids loved it last year. This year the faculty requested it again.

Michelle Hernandez
Michelle Hernandez

Why 2 kinds of flour

Christine
Christine

Delicious! I changed a few things and it turned out so good! I used 1/2 c of turbinado sugar instead of 2 c o granulated, 3/4 c coconut oil and 1/2 c applesauce instead of the canola oil and 3 c ap flour instead. Everything else I kept the same.

Pam A
Pam A

I love this recipe because I can use apples instead of zucchini if I am out or applesauce in place of the banana. Wonderful to keep a loaf and share one.

Pizzanuggetpocket
Pizzanuggetpocket

Hello fellow people who have a life. I also like thes foods i am toally human not cos wonna go skatebards?

Julie
Julie

Just to let you know I did sub pumpkin purée for banana and it was delicious. I have also added diced Apple instead of pecans and that too was so yummy. This is just a great recipe. Thanks for sharing.

Renee
Renee

Could I add pumpkin puree and apples in place of the banana and apples in place of the zucchini? Thanks in advance for a reply.

Marla
Marla

Can it be baked in a bundt pan?

Julie
Julie

Hi Shelly! I was wondering if you could sub pumpkin purée for the banana?

Marie
Marie

HI! Do you have to add the mashed banana?

Stacy Rice
Stacy Rice

Could you substitute pureed carrots and zucchini?

bonnie
bonnie

can you make muffins of this recipe instead of bread?

Dee
Dee

Can I omit the banana?

Debby
Debby

I think adding raisins to this would be perfect!!

Mimi
Mimi

Good idea!

Carol Smart
Carol Smart

Hi please help I made this today and it sunk slightly any idea
Also very sweet could I reduce the sugar ?

Jill Granik
Jill Granik

I would really like to cut back on the sugar. Would it be ok to use 1 cup instead of 2? How about substitutions? Any suggestions?

Carol Smart
Carol Smart

Did you find out about the sugar.
Made this today and very sweet

Jill Granik
Jill Granik

Nope. Never got a response. I was thinking that a cup of sugar would be plenty for 2 cups of flour. What do you think?

Alita Marchand
Alita Marchand

I’m thinking of upping the banana to one cup, and taking away 1/4 cup of zuke and carrots and dropping the sugar to one cup. If I need more sweetness after it cooks I’ll drizzle honey on my slice

Carol Smart
Carol Smart

I made this very sweet and it sun?

Suzy
Suzy

I am going to make this right now cutting back to one cup of sugar since my bananas are pretty ripe I’ve done this before with my banana breads and they taste great to me.

Jill Granik
Jill Granik

Let me know how it goes. I’m also interested in cutting back on the sugar.

Shelby
Shelby

…DO you happen to know the ratio of equivalency for using coconut or almond flour ? I dont use whole wheat or AP flour for baking. Sounds delish and want to try it !

Debra
Debra

Coconut flour would be terrible. Maybe try a gluten free all purpose nstead.

Deanna Ebmeier
Deanna Ebmeier

If I cut back on the sugar will that mess with the recipe? Maybe do 1 1/2 cups total instead of 2.

Jen Porter
Jen Porter

I used 1.5 cups of sugar and it came out fine and was in fact still very sweet next time I’m going to try cutting the sugar down again.

Beth
Beth

Looks good, but then with an entire cup of sugar in each loaf, it should be! If I make it, I will substitute 1 cup unsweetened, unspiced applesauce for the oil, and omit the salt. Baking powder and baking soda should provide enough leavening, especially without oil to make it heavy.

Jill Granik
Jill Granik

Just want to know if the substitution worked. This looks amazing but I am also concerned about the amount of sugar.

Dawn
Dawn

Hello just wondering if you can take out the whole wheat flour and just use regular ap flour??

Tina
Tina

This was the perfect recipe to use up my mini carrots for school lunches that were on their last days, bananas that no one will eat anymore, and zucchini. The kids loved it! I will try to switch out the oil with applesauce next time. I made 3 batches plus other kinds of loaves to use up my one huge zucchini. I missed the note to freeze first before wrapping as that’s what I’ll be doing. Also, loved the ideas on other types of veggies to sub out the zucchini!

Ivonne
Ivonne

When I find and bake recipes I usually go to comments first to see if anyone has actually made it rather than keep seeing/reading comments, from others, on how good the recipe sounds or how delicious the picture looks. Thankfully there were a good few who’ve actually baked this as I truly did not want to skip your recipe (I usually wont bake/make a pinned recipe if no one has actually made and commented about it). I happened to have almost everything on hand to make this other than the whole wheat flour, which was fine as whole wheat tends… Read more »

Teija
Teija

Made this yesterday and will definitely make again – it’s DELICIOUS! The family LOVED it – Brought some with me to work and it’s getting a thumbs up all around!!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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