A great loaf of Pumpkin Zucchini Bread – Our Future Homestead 🎃🥒🍞
1. Introduction
Discover the ultimate recipe for Zucchini Bread With Pumpkin, a delicious twist on classic homemade bread with sugar, blending the comforting flavors of pumpkin and zucchini into a moist and flavorful loaf. Whether you’re looking for different zucchini bread recipes, zucchini bread with pudding, or zucchini buttermilk recipes, this pumpkin zucchini bread recipe offers a versatile and tasty option for every baking enthusiast. Perfect for autumn, this squash pumpkin recipe is designed to deliver a hearty, sweet, and spiced loaf that will impress your family and friends.
2. Ingredients for Pumpkin Zucchini Bread
- 2 cups grated zucchini (fresh or lightly salted and drained)
- 1 cup canned pumpkin puree
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 3 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Enhance your baking with tools like the CAROTE Premium 16pc Nonstick Cookware Set for even baking or the Ninja SLUSHi Pro RapidChill Drink Maker for cool treats to accompany your bread.
3. Step-by-Step Instructions to Make Pumpkin Zucchini Bread
Preparation:
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or non-stick spray and set aside.
2. Prepare the Zucchini and Pumpkin
Grate the zucchini and lightly squeeze out excess moisture. In a mixing bowl, combine the grated zucchini with the pumpkin puree to create a flavorful base for your zucchini bread with pumpkin.
3. Mix Wet Ingredients
In a large bowl, whisk together the eggs, vegetable oil, vanilla extract, and sugars until well combined. Add the zucchini and pumpkin mixture and stir until smooth.
4. Combine Dry Ingredients
In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. This creates the perfect different zucchini bread recipes with a moist and tender crumb.
5. Pour and Bake
Pour the batter into the prepared loaf pan. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. For an extra upgrade, consider using the Ninja Air Fryer Pro Crisp & Roast 4-in-1 for quick, efficient baking of smaller batches or individual slices.
4. Cooling and Storage Tips for Pumpkin Zucchini Bread
Let the pumpkin zucchini bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. Store leftover bread in an airtight container or Zucchini Bread In A Jar for extended freshness. The bread can be kept at room temperature for up to 2 days or refrigerated for up to a week. For longer storage, freeze slices wrapped tightly in plastic wrap and foil.
5. Serving Suggestions for Pumpkin Zucchini Bread
This zucchini bread with pumpkin is wonderfully versatile. Enjoy slices warm with a spread of butter or cream cheese for a creamy contrast. For an autumnal treat, pair it with homemade apple butter or a cup of hot coffee. You can also incorporate it into dessert recipes like pumpkin spice roll cake or serve as a delightful snack alongside a fresh salad or afternoon tea.
6. Delicious Variations and Tips
Experiment with different zucchini bread recipes by adding nuts, chocolate chips, or dried fruits. For a pudding-inspired twist, try zucchini bread with pudding. Incorporate ingredients from other zucchini rhubarb recipes or explore zucchini buttermilk recipes for unique flavor profiles. If you prefer single-serving options, consider making Zucchini Bread In A Jar for a portable treat. The key to the best homemade bread with sugar is balancing moisture and flavor, ensuring every bite is moist and flavorful.
7. FAQs About Pumpkin Zucchini Bread
- Can I make this zucchini bread with pumpkin gluten-free? Yes, substitute all-purpose flour with gluten-free flour blends to make it gluten-free.
- How do I know when my pumpkin zucchini bread is done? Insert a toothpick into the center—if it comes out clean, it’s perfect.
- Can I freeze pumpkin zucchini bread? Absolutely! Wrap slices tightly and freeze for up to 3 months.
- What variations can I add to this recipe? Try adding nuts, chocolate chips, or dried fruits for extra flavor and texture.
- Is it possible to make this recipe vegan? Yes, replace eggs with flax eggs or applesauce, and use plant-based oil.
8. Related Recipes and Products to Enhance Your Baking Experience
Explore other delicious autumn-inspired recipes like autumn sausage pasta squash or indulge in the creamy delights of pumpkin spice roll cake. To improve your baking process, consider using the Crock-Pot Family-Size Slow Cooker for prepping ingredients or the Ninja Air Fryer Pro Crisp & Roast 4-in-1 for quick baking and roasting.
9. Conclusion
Incorporating Zucchini Bread With Pumpkin into your baking repertoire is a fantastic way to enjoy the flavors of fall while indulging in a moist, flavorful homemade bread with sugar. Its versatility makes it perfect for breakfast, snacks, or dessert, and you can personalize the recipe with various add-ins or substitutions. Whether you’re a seasoned baker or just starting out, this pumpkin zucchini bread is sure to become a family favorite. Happy baking!
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A great loaf of Pumpkin Zucchini Bread – Our Future Homestead
- Total Time: 1 hour 15 minutes to 1 hour 25 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Diet: Vegetarian
Description
Discover the ultimate moist and flavorful Pumpkin Zucchini Bread, a perfect autumn treat blending the comforting flavors of pumpkin and zucchini into a hearty, spiced loaf. This versatile recipe is ideal for breakfast, snacks, or dessert and can be customized with add-ins like nuts or chocolate chips for a delightful twist.
Ingredients
- 2 cups grated zucchini (fresh or lightly salted and drained)
- 1 cup canned pumpkin puree
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 3 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- Grate the zucchini, squeeze out excess moisture, and combine with pumpkin puree in a bowl.
- In a large bowl, whisk eggs, oil, vanilla, and sugars until combined. Add zucchini and pumpkin mixture and stir smooth.
- In a separate bowl, sift flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually fold dry ingredients into wet mixture until just combined.
- Pour batter into prepared loaf pan. Bake for 60-70 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- To enhance flavor, add nuts or chocolate chips to the batter.
- Make sure to squeeze out excess moisture from zucchini to prevent sogginess.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerated up to 1 week. Freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Bread, Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/8 loaf)
- Calories: 230 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
