Pumpkin Zucchini Bread
Tender, homemade quick bread with a delicious blend of zucchini and pumpkin.
Servings: 16 slices
- 3 eggs
- 2 c. sugar
- 1 c. canned pumpkin puree
- 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 until smooth.
Combine dry ingredients in a different large bowl. Add to pumpkin mixture stir until mixed. Stir in zucchini until combined.
Mix Cinnamon Swirl ingredients together.
Pour half of batter 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 batter.
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.
Can I make mini loaves instead of big ones?
You can make either two 9×5″ loaves or eight miniature loaves!
How long does it keep at room temperature?
Once the bread is fully cooled, wrap it tightly in plastic wrap and it will keep for up to three days at room temperature. Or, store it in the refrigerator for up to a week!
Can you freeze pumpkin zucchini bread?
Yes! Once it’s cooled, you can wrap the loaves tightly in plastic wrap and then store it in a freezer bag or freezer-safe container. It will keep for up to three months.
Serving: 1g | Calories: 425kcal | Carbohydrates: 71g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 272mg | Potassium: 147mg | Fiber: 2g | Sugar: 36g | Vitamin A: 2745IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 3mg