Pumpkin Zucchini Bread Recipe
- 3 eggs, lightly beaten
- 2 cups sugar
- 1 cup canned pumpkin
- 1 cup butter, melted
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup shredded zucchini
- 1 cup chopped walnuts
- 1. In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Yield: 2 loaves.
1 slice: 176 calories, 9g fat (4g saturated fat), 35mg cholesterol, 147mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 3g protein .
Reviews for Pumpkin Zucchini Bread
"I have learned to drain and squeeze dry the zucchini for these type of recipes. This bread was wonderful and not so heavy and dense as most zucchini bread recipes after I squeezed it dry. Very, very tasty. I don't like cloves though so I halved the amount."
"Absolutely amazing!!, .....so moist, and yummy, my family adored this and couldn't wait for me to make it again. My brother is in from New York and wants me to make this , then he gets to go back with a whole loaf for himself!! ...... we all love it, ...thank you all soooo much."
"This bread recipe has the perfect fall harvest taste. It's very moist and delectable. It's the perfect addition to any holiday meal."
"This recipe is excellent! Followed the recipe as written. Very moist."
"Wonderful recipe! I followed it as written (minus the nuts) the first time with great results. Even my picky child ate it up - he didn't even realize I was sneaking vegetables into him. The next time I made it with applesauce replacing some of the butter and sugar substitute replacing some of the sugar , and it was just as delicious. The texture was a little bit different (not quite as crumb-y) with the substitutes, which was fine with us. I wouldn't sub ALL of the fat and sugar, though because I think the results would lack the great taste/texture combo of the original recipe."
"I made this recipe and switched it to gluten free. I did that by substituting a gluten free flour that included zanthan gum, and I also added 3/4 tsp. more of xanthan gum. Because I used my own homemade pumpkin puree it seems alittle extra moist. But the flavor is great and for being gluten free it turned out nice!"
"This was a great recipe. Made several batches to freeze. Everyone loves it!"
"This bread tastes great and was easy to put together. My whole family likes the taste. I brought the 2nd loaf to work, and the ladies in my office like it a lot, too!"
"I made this with some leftover zucchini I needed to use and some pumpkin in the can leftover from making pumpkin cookies. I took it to the office, and everyone there raved about it. There wasn't a crumb left!"
"This may be my new favorite"
"This was so good. I used fresh pumpkin ( a little bit more than the recipe called for) and followed the variations another reviewer used (2 cups zuc, more cinn, etc.). I love the pairing of pumpkin and zucchini! So easy and so good."
"Absolutely delicious! I think the butter and the pumpkin add so much to this recipe!"
"I love this bread! I did as others suggested and used 1/2 cup apple sauce and 1/2 cup butter. I also put in 2 cups of shredded zucchini which I squeezed some liquid out of first. Huge hit with my kids too!"
"This bread is extremely moist and delicious. I've made 4 loaves so far and I can't keep them long enough to freeze. I eliminated the walnuts and made mine plain, however adding chocolate chips would be a yummy alternative for those who don't care very much for nuts."
"This is the BEST bread ever...I'm totally making it again. And again. And again. LOL :)"
"This recipe was so moist and sweet that my both my children and my husband loved it! I reduced the fat by using 3/4 cup unsweetened applesauce and 1/4 cup butter instead of 1 cup of butter. The results were wonderful!"
"Wonderful. The only thing I did different was to break the cake into five smaller cakes. Baked for 35 minutes."
"Love this recipe! Great taste and great texture! Only change I made was I added 1 and 1/2 cups of zucchini and left out the nuts :)"
"This is one of the best breads I have ever made. I did double the amount of the cinnamon, nutmeg, & cloves. SOOO good!~ Theresa"
"Best zucchini bread recipe i've tried so far and i've tried many! super moist and all the spices make this a very yummy bread! I did change a few things -2cups zucchini instead of 1cup, 1tsp cloves instead of 1/2tsp,1tsp cinnamon instead of 1/2tsp, added 1tsp pumpkin pie spice and exchaged 1 cup of white sugar for 1 cup brown! It came out perfect and everyone loved it!"
"Very good & easy to make - big hit with the family."
"Delicious! This freezes well and so it's a nice way to "preserve" our zucchini."