Cinnamon Zucchini Pumpkin Bread
Cinnamon Pumpkin Zucchini Bread ~ Pumpkin Zucchini Bread with a Cinnamon Swirl!
Servings: 2 Loafs
- 3 eggs
- 2 c. sugar
- 1 c. canned pumpkin
- 1 c. butter melted
- 1 Tbsp vanilla extract
- 3 c. all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 c. zucchini shredded
- 1/3 c. sugar
- 1 Tbsp cinnamon
Combine eggs and sugar in mixing bowl. Mix in pumpkin, butter and vanilla.
Combine dry ingredients in large bowl. Add to pumpkin mixture until mixed. Stir in zucchini.
Mix Cinnamon Swirl ingredients together.
Pour half of dough mixture into two greased and floured 9x5 in loaf pans or eight miniature loaf pans. Divide cinnamon swirl mixture evenly in pans and top with the rest of the dough.
Bake at 350 degrees for 45 minutes or until bread tests done. Cool in pans for 10 minutes then remove to wire rack to finish cooling.
Serving: 1g | Calories: 3398kcal | Carbohydrates: 566g | Protein: 48g | Fat: 106g | Saturated Fat: 63g | Cholesterol: 499mg | Sodium: 2177mg | Potassium: 1177mg | Fiber: 16g | Sugar: 284g | Vitamin A: 21960IU | Vitamin C: 26.2mg | Calcium: 268mg | Iron: 20.3mg