Pumpkin Zucchini Bread Recipe
It is Thursday and that means tomorrow is Friday and almost the weekend! This week has dragged a little for me…the colder weather? The darker mornings? Not sure…One thing I do know for sure…this Pumpkin Zucchini Bread I made this week was pretty darn good.
I remember as a child eating a lot of zucchini bread. My Mom’s is the best..hands down.
It was one of my favorite things she made (I have a list of about 100 things that she makes that I LOVE..coffee cake, pasta sauce, meatballs, lasagna, white chicken chili- are you hungry yet?). I think a lot of people have those few dishes that are only perfect when made by their Mom..Her bread was always moist and had just the right amount of zucchini. Perfection. (Mom— I am hoping for some next week when I visit!?). 🙂
A few years ago I started making her zucchini bread recipe, which of course never quite tasted as good as my Mom’s (there’s something about a Mom’s food that is comforting, right??).
Since it is now fall and I had a can of pumpkin sitting in my pantry screaming my name..I decided to try out this pumpkin zucchini bread recipe. I was pleasantly surprised at how good it was (I should have known that adding pumpkin to just about anything is scrumptious)! Since I have been on a whole wheat flour kick I subbed the white flour with whole wheat flour. Worked perfectly. This bread was moist and just plain yummy.
Even the batter for this Pumpkin Zucchini Bread is good (but just a taste of course).
Pumpkin Zucchini Bread RecipePrint
Moist, delicious bread will not leave you disappointed. The zucchini and pumpkin is a wonderful pairing in this bread. Perfect for a snack, dessert or in some cases, even breakfast!
- 3 eggs
- 2 cups sugar
- 1 cup canned pumpkin
- 1 cup butter, melted
- 1 tablespoon vanilla extract
- 3 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup (loosely packed) shredded zucchini
- Preheat oven to 350. Use a mixer to combine eggs and sugar and lightly beat. Add pumpkin, butter and vanilla and mix until smooth.
- Combine dry ingredients in separate bowl and gradually add to the pumpkin mixture. Mix well.
- Stir in zucchini and continue to mixl. Pour the mixture into two greased and floured 9 in. x 5 in. loaf pans. Bake at 350 degrees for 40-45 minutes or until fork or toothpick is clean when poked in the bread. Let cool for 10 minutes. Remove from pans and leave on wire racks.
Try a piece warm! It is the best.
Slightly adapted from Taste of Home
TIP: In our house after the loaves are cooled down we eat a piece while it is warm (and at its best!!) and then eat the remainder throughout the week. The other loaf gets put in the freezer (put the bread in aluminum foil and then place in a large freezer safe zip lock bag). When you are ready to eat the frozen bread you can take it out and leave it on the counter for a few of hour to thaw. It tastes great even after being frozen.