During the fall, I crave pumpkin spice. This past season, I wanted to put it on everything. Here is my dilema: every fall I decide I'm going to bake something amazing, but I never have the ingredients because I don't bake that often.
   So I found this great recipe called Harvest Spice Bread at sallysbakingaddiction.com, and this recipe is so diverse. I substituted a few items and the bread still turned out delicious. I renamed it Bread Over Heels because I absolutely fell in love with the recipe. Sally's recipe is fool proof, and diverse. You must try!

For the recipe:
1 and 3/4 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ginger
1/4 teaspoon cardamom powder
1/2 cup melted coconut oil
2 eggs room temperature
1 cup coconut brown sugar
1/2 cup pumpkin puree
1 cup apple peeled, shredded, and strained
3/4 cup carrots peeled and shredded
1 cup chopped walnuts

Preheat oven to 350 degrees. grease a 9x5 bread loaf pan and set aside.

Sift and whisk all the dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, cardamom, and set aside. In a medium bowl, mix the oil, eggs, sugar, pumpkin, strained apple, and carrots. Now, combine the wet and dry ingredients. Fold in walnuts gently and let them rest in the batter.

Pour the batter into the prepared pan and bake for 55 to 65 minutes. Some people need aluminum foil for the top because their bread browns too soon at the top. However, I find if you use a lighter color aluminum pan, the batter will cook more evenly. I also move my top rack to the middle of the oven. When you can pull out a clean toothpick from the middle of the bread loaf, then your masterpiece is done.

Remove the pan from oven, and let it cool in the pan on a wire rack. Remove from the pan, cover, and store at room temperature for 2 to 3 days. Honestly though, if this bread lasts in your home for more than 2 days, something is wrong with yous.