Wednesday, September 19, 2012

Pumpkin Zucchini Bread

For the past week, I have had almost every window in our house open 24/7.  The cool air is such a wonderful reminder that autumn is almost here!

On Monday, Miss M was home from school for the holiday, and since Miss L still had preschool, we decided to make a yummy, autumn treat.

Until I can dig up my mom's Zucchini Bread recipe (which is just as fabulous as her Yellow Squash Muffin recipe!), this one will surely be a keeper!


Pumpkin Zucchini Bread

  • 3 eggs, lightly beaten
  • 1 c sugar
  • 1 c brown sugar
  • 1 c canned pumpkin (I use 'Libby's', of course!!!)
  • 1 c butter, melted (or 1 cup oil or 1/2 cup oil and 1/2 cup applesauce)
  • 1 tbsp vanilla extract
  • 3 c all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 2 c shredded zucchini
  • 1 c chopped walnuts (optional)
  • In a bowl, combine eggs & sugars. 
  • Add pumpkin, butter (or oil/applesauce) and vanilla. 
  • Combine dry ingredients; gradually add to pumpkin mixture and mix well. 
  • Stir in zucchini and nuts. 
  • Pour into two greased and floured 9-in. x 5-in. loaf pans. 
  • Bake at 350° for 45-55 minutes or until breads test done. 
  • Cool in pans 10 minutes. 
  • Remove to a wire rack. 
  • Yield: 2 loaves.
This recipe can be found here.
Original recipe can be found at Taste of Home.

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