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.

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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!

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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!

Print

Homemade Autumn Bread

  • Author: Shelly
  • Prep Time Prep Time: 15 minutes
  • Cook Time Cook Time: 1 hour
  • Total Time Total Time: 1 hour 15 minutes
  • Yield Yield: 16 servings 1x
  • Category Category: Bread
  • Method Method: Oven
  • Cuisine 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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Michelle
November 24, 2020 12:42 pm

I checked the other comments and didn’t see this asked – can this bread be frozen OK for thaw and toast later? Or does the water content make it compromisable? Any info you have would be greatly appreciated.

Tj
September 16, 2020 10:28 am

Amazing! This will be my kind of bread and the to-go for !! Just curious is it possible to subs egg will something else like flax egg or apple sauce etc without having a dense outcome? Also will using whole wheat flour entirely be ok with this recipe? TIA

Sheila
September 15, 2020 10:19 pm

Looks delicious, what can I use in place of eggs?

Liberte
December 24, 2018 2:46 pm

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
September 30, 2018 1:58 pm

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

September 26, 2018 7:56 am

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
November 12, 2017 6:22 am

Why 2 kinds of flour

Christine
November 5, 2017 10:51 pm

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
October 8, 2017 1:04 pm

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
October 3, 2017 11:23 am

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

Julie
October 1, 2017 2:50 am

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
September 25, 2017 9:23 am

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
September 17, 2017 12:04 am

Can it be baked in a bundt pan?

Julie
September 14, 2017 9:22 pm

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

Marie
September 13, 2017 4:58 pm

HI! Do you have to add the mashed banana?

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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