I've tried a few pumpkin bread recipes in my day, and I've tried A LOT of zucchini bread recipes, and this one is an easy favorite.
For one, it's pumpkin and zucchini, what could be better (especially if you have loads of zucchini from your garden that needs to be used).
For two, it is perfectly moist--it has a wonderful texture.
For three, I think it has just the perfect amount of pumpkin flavor and spices.
And 4th but definitely not least, with whole wheat and reduced sugar and fat, it is quite a bit healthier than most pumpkin or zucchini bread recipes.
It's a great recipe for fall and easy to "dress up" for a special occasion or dessert or just plain for fun by baking it in a Bundt pan as I did here.
Hope you enjoy. :)
Pumpkin Zucchini Bread
2 loaves or 1 Bundt
3 eggs, lightly beaten
Scant 1 c. sugar
Scant 1 c. brown sugar
1 ½ c. canned pumpkin
1/2 c. canola oil
1 Tbsp. vanilla extract
2 c. whole-wheat flour
1 c. all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground cloves
2-3 c. shredded zucchini
1 cup chopped walnuts (optional)
1. Preheat oven to 350°. Grease and flour either 2 9-in. x 5-in. loaf pans or
1 Bundt pan.
2. In a bowl, combine eggs and sugar. Add pumpkin, oil and vanilla.
3. Combine dry ingredients; gradually add to pumpkin mixture and mix well.
4. Stir in zucchini and nuts.
5. Pour into two greased and floured pan(s). Bake for 45-55 minutes or until
bread tests done (Bundt pan will take longer).
6. Cool in pans 10 minutes. Remove to a wire rack.
Adapted from a Taste of Home recipe.
Click here to print.