Tuesday, September 22, 2020

Pumpkin Zucchini Bread #PumpkinWeek

 Flavored with all the warm spices of fall, this Pumpkin Zucchini bread is perfect for breakfast, snacks or served alongside the Fall Harvest Chowder that I shared yesterday.


Welcome to Day 2 of Pumpkin Week.......

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

Breakfast and Baked Goods

Dessert Recipes


We enjoyed this bread the first night as part of a soup and bread dinner.  It was perfect with the Fall Harvest Chowder.  The next morning, and for several mornings thereafter, we enjoyed it with a schmear of butter for breakfast.  


Tomorrow I will be sharing another savory pumpkin recipe with you that you aren't going to want to miss.  See you then.




Quick Breads, Pumpkin, Zucchini, Fall Flavors
Breads
American
Yield: 24 servings (2 loaves)
Author: Wendy Klik
Print
Pumpkin Zucchini Bread

Pumpkin Zucchini Bread

Tender, seasonal bread filled with the spices and flavors of Fall.
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients:

  • 3 eggs
  • 2 c. sugar
  • 1 c. pumpkin puree
  • 2 sticks butter, melted and cooled
  • 1 T. vanilla
  • 3 c. flour
  • 1 t. baking soda
  • 1/2 t. baking powder
  • pinch of salt
  • 1/2 t. cinnamon
  • 1/2 t. nutmeg
  • 1/2 t. cloves
  • 1 c. shredded zucchini

Instructions:

  1. Combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.  Set aside.
  2. In large bowl of stand mixer, fitted with the paddle attachment, beat the sugar and eggs until light and creamy.  Add the pumkin, butter and vanilla.  
  3. Turn speed to low and slowly mix in the flour mixture until well combined.  Increase speed and mix well.  Reduce speed and stir in zucchini. 
  4. Divide batter between two loaf pans that have been treated with baking spray.  Bake in a preheated 350* oven for 50-60 minutes, until a skewer inserted removes cleanly.  Cool in pans for 10 minutes before turning out onto a wire rack to cool completely.

Notes:

Adapted from a recipe found in Taste of Home.

Calories

204.98

Fat (grams)

8.47

Sat. Fat (grams)

5.09

Carbs (grams)

29.96

Fiber (grams)

0.86

Net carbs

29.10

Sugar (grams)

17.33

Protein (grams)

2.70

Sodium (milligrams)

138.97

Cholesterol (grams)

43.50
Created using The Recipes Generator

12 comments:

  1. The texture of your loaf is perfect! I love the fall baking season and pumpkin and zucchini go together so well.

    ReplyDelete
  2. I love everything about this pumpkin zucchini quick bread recipe! I would eat this for breakfast all week :)

    ReplyDelete
  3. I'm a total fan of quick breads, especially ones with pumpkin

    ReplyDelete
  4. This is a great idea! Honestly, it's a wonderful combination. Wish I would have thought of this.

    ReplyDelete
    Replies
    1. I still have 3 large zucchini on my counter so I will be baking again LOL

      Delete
  5. This looks perfectly moist and delicious. The combo of squashes sounds delish.

    ReplyDelete

I enjoy getting comments and feedback from my audience. Please let me know what you think, keeping in mind that we are all entitled to our own beliefs and opinions. I am happy to hear yours as long as they are stated nicely.

01 09 10