Description
Enjoy this moist and flavorful pumpkin zucchini bread. It’s perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 cup pumpkin puree
- 1 cup shredded zucchini
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine sugar, oil, eggs, pumpkin puree, and zucchini. Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in walnuts, if using.
- Pour batter evenly into prepared loaf pans.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add chocolate chips or dried cranberries.
- Store bread in an airtight container at room temperature for up to 3 days.
- You can freeze the bread for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg