Pumpkin Zucchini Bread

Submitted by Sackville

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 14
• Yields: 2 loaves
• Serves: 32

ingredients

• 3 eggs, lightly beaten
• 473.18 ml sugar
• 236.59 ml pumpkin puree
• 236.59 ml butter, melted
• 14.79 ml vanilla
• 709.77 ml flour
• 4.92 ml baking soda
• 2.46 ml baking powder
• 2.46 ml salt
• 2.46 ml cinnamon
• 2.46 ml ground nutmeg
• 2.46 ml ground cloves
• 236.59 ml zucchini, shredded
• 236.59 ml 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 Am]

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!

 

[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!

 

[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!

 

[umtirigane]

Like others, I mixed white and whole wheat flour and I left out the nuts. I also used grapeseed oil instead of butter and they turned out YUMMY! I made mini-muffins like one of the other reviewers and they took 17 mins to bake. I topped half of them with cream cheese frosting - just because - and that was beyond delicious. Great recipe! Thanks.

 

[Jonathan Melendez]

Super moist and soft pumpkin zucchini bread. The best part is that it couldn't be easier to make. I like that you don't have to cream the butter and sugar or anything. Just one bowl and done!