Monday, October 8, 2012

Pumpkin Zucchini Bread


This bread was great, especially warm out of the oven!  It has a great moistness and texture that comes with zucchini bread with the wonderful flavor of pumpkin.  Mmmmm...perfect for fall!  I know it's a big hit with the kids when they ask me to make more after just a few bites, even though there is still plenty left :)  


 Recipe from: Six Sisters' Stuff

3 eggs, lightly beaten 
1 cup sugar 
1 cup brown sugar 
1 cup canned pumpkin*
1 cup butter, melted (or 1 cup oil or 1/2 cup oil and 1/2 cup applesauce) 
1 tablespoon vanilla extract 
3 cups all-purpose flour 
1 teaspoon baking soda 
1/2 teaspoon baking powder 
1/2 teaspoon salt 
1 teaspoon ground cinnamon 
1 teaspoon ground nutmeg 
1/2 teaspoon ground cloves 
2 cups shredded zucchini 

In a bowl, combine eggs and sugar. Add pumpkin, butter (or oil/applesauce) and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini . Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 45-55 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Yield: 2 loaves.

*Note to self: My pumpkin I freeze is a little thinner than the "canned pumpkin" so I added 1/4 to  1/2 cup more flour and it worked great

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