The quick bread recipe to make this fall is perfectly spiced, perfectly moist Pumpkin Zucchini Bread. Treat yourself to a slice with a cup of coffee for a wonderful breakfast treat or afternoon snack.
If it’s fall, you can bet we’re making all the pumpkin recipes, including this pumpkin zucchini bread. It combines my best zucchini bread and pumpkin bread for a moist, tender, sweet, quick bread that is hard to resist.
I love this recipe because you can serve the bread for breakfast or as a snack. It’s also wonderful for gifting.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
This is an Easy One Bowl Recipe
This is an easy one-bowl recipe that makes two 9” loaves. It’s low-fuss!
Just place all of the ingredients in a large mixing bowl and then mix them until the batter comes together.
Don’t worry if the batter has some small lumps – it doesn’t need to be completely smooth.
This bread keeps well at room temperature as long as it’s tightly wrapped. You can also freeze the thoroughly cooled loaves and thaw them later at room temperature.
Sandra’s Tips
More Recipes with Pumpkin or zucchini
pin to Pinterest.
Pumpkin Zucchini Bread
Ingredients
- 4 eggs
- 1 cup canola oil
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla
- 2 cups grated zucchini
- 1 cup canned pumpkin puree
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ginger
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon fresh ground nutmeg
Instructions
- Preheat oven to 350 degrees F. Spray two 9" loaf pans with cooking spray.
- Combine all of the ingredients in a large bowl in the order they are listed. Beat them on medium-high speed until well combined.
- Divide the batter evenly between the two prepared pans. Bake the loaves for 45 to 50 minutes or until a toothpick comes out clean.
- Allow the loaves to cool completely before slicing and serving.
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Enjoy!
This recipe is supper cool a so happy to tried it
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