Harvest Bread

READY IN: 1hr 45mins
Recipe by Not So Good Cook

Taken from January 2006 Bon Appetit's RSVP section. Rich and delicious. I think I would try to cut down on the oil somewhat by substituting applesauce for about half the oil.

Top Review by ackeas

I love this bread and so do my family and friends. It's a very moist recipe so I omit the pineapple and I replace the oil with applesauce (1 cup). I also bake in muffin cups for about 40 min's to cut down baking time and increase portability. Thanks for sharing this!

Ingredients Nutrition


  1. Preheat oven to 300. Spray a 9x5 loaf pan with non-stick spray. Cut a 15x4 inch strip of parchment paper. Line bottom and narrow sides of pan with the paper, leaving overhang on both sides. Spray paper with non-stick spray.
  2. Whisk flour, baking soda, cinnamon, and salt in large bowl. Whisk sugar, oil, buttermilk, eggs, and vanilla in medium bowl to blend.
  3. Add sugar mixture to flour mixture. Stir just to blend. Add grated carrots, coconut, chopped walnuts, and crushed pineapple. Stir to distribute evenly.
  4. Transfer batter to prepared loaf pan. Bake until tester inserted into center comes out clean, about 90 minutes.
  5. Cool 10 minutes. Run a sharp knife around edes of pan. Invert onto rack and remove parchment paper. Turn bread over and cool completely. Store in airtight container at room temperature.

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