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Pumpkin Zucchini Bread
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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
- Serves:
- Yields:
- Units:
28
People talking
ingredients
- 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
- Before beginning, preheat your oven to 350 F and grease and flour two loaf pans.
- Mix eggs and sugar together, then stir in the pumpkin and butter.
- Stir dry ingredients together and add to egg mixture.
- Mix well.
- Stir in the zucchini and nuts.
- Divide into pans and bake 45 to 50 minutes or until the loaves test done.
- Cool in pans ten minutes before removing to wire racks to cool completely.
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RECIPE MADE WITH LOVE BY
@Sackville
Contributor
@Sackville
Contributor
"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."
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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!1Reply
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If I was trying to make this healthier could I possibly use swerve sweetener and almond flour or coconut flour?Reply
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