How To Make Pumpkin Zucchini Bread Recipe

Pumpkin Zucchini Bread Description

Combine Pumpkin (your favorite fruit) and Zucchini (which you have more than you know what to do with) into a bread recipe. The result is a splendid Pumpkin Zucchini Bread recipe that everyone will enjoy. Both are good for your health. And they are high in minerals and vitamins.

Yield: This recipe yields two loaves of bread. Yes, it will go quickly!

Zucchini Trivia: A zucchini has more potassium than a banana.

Pumpkin Zucchini Bread Ingredients

3 eggs, slightly beaten
2 cups sugar
1 Tablespoon vanilla
1 can pumpkin puree or homemade puree
1 cup shredded zucchini
1 cup butter or margarine, melted
3 cups flour ( or try Pumpkin Flour )
1 Teaspoon baking powder
1/2 Teaspoon salt
1/2 Teaspoon cinnamon
1/2 Teaspoon ground nutmeg
1/2 Teaspoon ground cloves
1 cup chopped or ground walnuts (optional)

Did You Know? A zucchini is healthy for you. And it only has 25 calories.

Directions How to Make Pumpkin Zucchini Bread

First, preheat the oven to 350° F. While the oven is coming up to temperature, prepare the bread dough.
Grease (we use Canola cooking oil spray… it’s healthier) and flour two bread loaf pans.
Mix eggs, sugar, and vanilla in a bowl.
Next, stir in the pumpkin puree and butter (or margarine)
Mix flour, baking soda, and spices in a separate bowl.
Stir dry ingredients into the first bowl containing the egg mixture.
Then, stir in the shredded zucchini.
Stir in nuts, if you are using them.
Divide the batter into the two bread loaf pans.
Bake in the preheated oven for 45 to 50 minutes.
Test bread with a knife or a toothpick to see if it is done. Insert the knife into the bread. If it doesn’t come out clean, bake for an additional 5 minutes and re-test.
Remove the bread from the oven and let it set for ten minutes.
Finally, remove the bread from the pan and place it on a wire rack to cool.

Important Note: Always be aware of potential food allergies. If you know of someone who is allergic to tree nuts, don’t offer this bread to them. Or, omit the walnuts when you bake this bread.

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