Pumpkin Zucchini Bread
Moist, tender pumpkin zucchini bread filled with fall spices and baked to perfection. This quick bread is one you’ll want to make over & over again!
My mom’s zucchini bread is always a hit around here. There’s something about that dark, spiced bread full of zucchini that everyone loves. This is my “fall” version of her zucchini bread. It incorporates pumpkin puree and a blend of fall spices, and man is it good! I’ve got to warn you though, this quick bread isn’t overly sweet. Instead, it highlights the flavor of the two types of squash: pumpkin and zucchini. It’s perfect for breakfast, as a mid day snack or even as dessert!
If you plan on making this bread you’ll need an 8×4-inch metal loaf pan. Glass will not work! This is bread bakes up tall and has a nice dome. It rises to the top of the metal baking pan and by some miracle never flows over. If you’re using a glass pan it WILL overflow and make a huge mess in your oven, so please don’t make that mistake. You can always use a 9×5-inch pan, just know that the loaf won’t be as tall as this one, nor will you need to bake it for as long.
My very favorite part about this recipe is the method. It’s so easy! No stand mixer required, just two bowls, a whisk and a spatula. We’re keeping the dirty dishes to a minimum, which isn’t always easy when it comes to baking! The batter mixes up really quickly and is relatively thick. You’ll need to “score” it in the center so that it rises up nicely. It may seem pointless but it really does help create an even loaf.
The bread will take at least an hour and 10 minutes, if not more. Just remember it’s a lot of batter in a small pan and it needs the proper amount of time to be fully baked. You’ll know it’s done when the crack is fully cooked. Touch it with your finger to ensure it’s set and not moist. Once the loaf comes out of the pan let it cool for at least 20 more minutes before you slice into it. This will help prevent the loaf from becoming gummy.
As soon as the bread is good to go, slice it up and enjoy it! We added a little slather of butter to ours, however, it would have been even more amazing with some freshly whipped pumpkin butter! Next time friends, because you know there will be one!!
Pumpkin Zucchini Bread
- 1 (15 oz.) can pumpkin puree
- 1 c. grated zucchini, pressed to remove excess moisture
- 1/4 c. vegetable oil
- 1/4 c. (1/2 stick) unsalted butter, melted
- 3 large eggs
- 1 1/3 c. granulated sugar
- 2 1/3 c. all-purpose flour
- 2 1/2 tsp. cinnamon
- 1 1/2 tsp. baking powder
- 1 tsp. kosher sea salt
- 3/4 tsp. baking soda
- 1/4 tsp. ground ginger
- 1/4 tsp. nutmeg
- 3 pinches ground cloves
- Preheat oven to 350 degrees. Coat a 8x4-inch metal loaf pan with nonstick spray, set aside.
- In a large mixing bowl, whisk together the pumpkin, zucchini, oil, butter, eggs and sugar.
- In a medium mixing bowl, whisk together the flour, cinnamon, baking powder, salt, baking soda, ginger, nutmeg and cloves. Gently fold the dry ingredients into the wet ingredients, taking care not to over-mix.
- Pour batter into the prepared pan and smooth top. Score a line through the center of the loaf (lengthwise) to encourage the bread to peak in the center of the loaf instead of on an edge.
- Place in the oven and for 1 hour 10 minutes to 1 hour 20 minutes or until the center of the loaf is completely baked. Remove from the oven and allow the loaf to cool in the pan for 15 minutes before removing it and transferring it to a wire rack to cool completely. Letting the bread cool for at least 35 minutes total will help prevent it from being gummy inside (along with fully baking it).
- You can make muffins with this batter too! Just fill the wells 3/4 of the way full.
- Do NOT use a glass loaf pan. The bread will not bake the same!!