As the crisp autumn air settles in, there’s nothing quite as comforting as the aroma of freshly baked bread wafting through the house. Pumpkin zucchini bread is a delicious twist on the traditional quick bread, blending the warmth of pumpkin with the lightness of zucchini. The result is a moist, flavorful loaf that’s perfect for cozy mornings or afternoon tea. Lina Vexley, an avid baker, shares her love for this recipe. “When I first tried pumpkin zucchini bread, I was hooked by how the zucchini kept the bread so moist, while the pumpkin added a warm, earthy flavor,” she says. This bread is not only perfect for fall but can be enjoyed year-round for a healthy snack or dessert.
Recipe: Pumpkin Zucchini Bread
Pumpkin Zucchini Bread
Equipment
- Loaf Pan
- Mixing Bowl
Ingredients
- 2 cups Flour all-purpose flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Salt
- 2 Eggs large
- 1 cup Sugar granulated
- 1/2 cup Brown Sugar packed
- 1/2 cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1 cup Pumpkin Puree
- 1 medium Zucchini grated
- 1/2 cup Chopped Walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, beat the eggs, sugar, brown sugar, oil, and vanilla extract until well combined.
- Mix in the pumpkin puree and grated zucchini until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chopped walnuts if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
How to Make Pumpkin Zucchini Bread
Making pumpkin zucchini bread is a simple and rewarding process. The first step is to gather all the ingredients. Start by preheating your oven to 350°F (175°C) and greasing a loaf pan. In a medium bowl, combine the dry ingredients: all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In a separate large bowl, whisk together the wet ingredients: eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract.
Once the wet ingredients are fully combined, add the pumpkin puree and grated zucchini. The zucchini adds moisture to the bread, ensuring it stays soft and tender. Gradually mix in the dry ingredients, being careful not to overmix. Fold in the optional walnuts for added crunch and flavor.
Next, pour the batter into the prepared loaf pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for about 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This will help it set and ensure easy slicing. Pumpkin zucchini bread is perfect for breakfast, a snack, or even as a dessert. The combination of pumpkin and zucchini offers a unique twist, while the spices give it a warm, comforting flavor perfect for fall.
Conclusion
Pumpkin zucchini bread is a delicious and healthy treat that combines the best flavors of fall. It’s easy to make and perfect for sharing with family and friends. The moist texture and rich taste of pumpkin combined with the subtle freshness of zucchini make this bread a favorite in many homes. Whether you’re baking for a special occasion or just because, this recipe is sure to become a staple in your kitchen. Enjoy a slice with a cup of tea or coffee, and savor the flavors of autumn.