Pumpkin Zucchini Bread

Sackville's Note:

Pumpkin adds a twist of fall to the ever popular zucchini bread. Haven't tried this one yet but it looked like a winner so I thought I'd share it.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Serves: 32

Yield: 2.0 loaves

• 3 eggs, lightly beaten
• 2 cups sugar
• 1 cup pumpkin puree
• 1 cup butter, melted
• 1 tablespoon vanilla
• 3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup zucchini, shredded
• 1 cup walnuts, chopped

Directions:

1. Before beginning, preheat your oven to 350 F and grease and flour two loaf pans.
2. Mix eggs and sugar together, then stir in the pumpkin and butter.
3. Stir dry ingredients together and add to egg mixture.
4. Mix well.
5. Stir in the zucchini and nuts.
6. Divide into pans and bake 45 to 50 minutes or until the loaves test done.
7. Cool in pans ten minutes before removing to wire racks to cool completely.

Reviews

[Bev]

I love Pumpkin Bread & I love Zucchini Bread and this recipe proves to be a delightful combination of the two! I made exactly as Friedel recommends and the two loaves came out perfectly! Thanks for posting this recipe, Friedel!

[Megan V]

I found this recipe on the Taste of Home website and adapted it somewhat to suit my taste. I used 2 cups whole wheat flour and 1 cup all-purpose and I reduced the sugar to 1 1/2 cups. It was superb! Thanks for posting!

[S.H.E.]

I made this recipe into 18 muffins and they were so soft, moist and delicious! They were a great mix between fluffy and dense. I just sprinkled a little bit of sugar on the top before slipping them into the oven to give them that flakey top that I love and baked them for about half the time. Thanks for the great recipe!