Pumpkin Zucchini Bread Recipe
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!
Servings: 12 slices
Calories: 270kcal
Ingredients
- 1 (15 oz) can pumpkin puree
- 1 cup grated zucchini pressed to remove excess moisture
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter melted
- 3 large eggs
- 1 1/3 cup granulated sugar
- 2 1/3 cup 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
Instructions
- 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).
Notes
- 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!!
Nutrition
Serving: 12serving | Calories: 270kcal | Carbohydrates: 42g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 294mg | Potassium: 133mg | Fiber: 1g | Sugar: 23g | Vitamin A: 219IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg