A freshly baked loaf of pumpkin zucchini bread sliced to reveal a moist, dense interior with swirls of vibrant orange pumpkin and green zucchini. The bread has a golden-brown crust and is placed on a rustic wooden surface, garnished with a sprinkle of powdered sugar and a few zucchini and pumpkin slices beside it. The background features a cozy kitchen setting with natural light highlighting the textures and colors.

A great loaf of Pumpkin Zucchini Bread – Our Future Homestead

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Powerful Pumpkin Zucchini Bread: A Delicious Harvest-Inspired Favorite 🎃🥒🍞

1. Introduction

Discover the irresistible charm of pumpkin zucchini bread with this comprehensive recipe that combines the warmth of autumn flavors with the fresh, vibrant taste of zucchini. Perfect for breakfast, snack time, or a comforting treat, this pumpkin spice bread variation offers a hearty, moist texture infused with the natural sweetness of pumpkin and zucchini. Whether you’re exploring different zucchini bread recipes or looking for a unique twist on homemade bread with sugar, this recipe hits all the right notes. Plus, it’s versatile enough to be enjoyed in Zucchini Bread In A Jar or sliced thick for spreading butter or cream cheese.

2. Ingredient List

  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1 cup pumpkin puree (canned or homemade)
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract

3. Preparation and Baking Instructions

Preparation of the zucchini and pumpkin

Start by grated the zucchinis using a box grater or food processor. Squeeze out any excess moisture with a clean kitchen towel to prevent sogginess in your bread. In a separate bowl, prepare the pumpkin puree if making homemade, or use canned pumpkin for convenience.

Mixing the batter

In a large mixing bowl, whisk together the sugars, eggs, vanilla, and oil until smooth. Gradually add the pumpkin puree and grated zucchini, mixing well. Sift the dry ingredients—flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt—into the wet mixture. Gently fold until just combined to avoid overmixing that can make the bread dense.

Baking the pumpkin zucchini bread

Pour the batter into a greased loaf pan. Bake at 350°F (175°C) for approximately 60-70 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

4. Storage Tips and Serving Suggestions

This pumpkin zucchini bread is best stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week. For longer storage, wrap slices tightly in plastic wrap and freeze. Reheat slices in the oven or microwave for a fresh-out-of-the-oven experience. Enjoy slices as is, or spread with cream cheese or butter for added flavor. For a breakfast twist, pair with a hot cup of coffee or tea, or serve alongside your favorite fall desserts like maple-glazed apple blondies.

5. Nutritional Benefits and Variations

This bread isn’t just delicious—it’s packed with nutrients from the zucchini and pumpkin, both rich in vitamins and antioxidants. For a dairy-free version, substitute vegetable oil with coconut oil, or try adding nuts or chocolate chips for extra texture. You can also experiment with adding cranberries or cream cheese to make it more festive.

6. Related Recipes and Inspiration

Looking to explore more squash pumpkin recipes? Check out our comforting pumpkin sourdough or try making Halloween-themed sugar cookie bars. For a savory twist, enjoy potato and sausage chowder to complement your baked goods.

7. Equipment Recommendations

8. FAQs About Pumpkin Zucchini Bread

Can I freeze pumpkin zucchini bread?

Yes, crafted properly, you can freeze slices of this bread for up to 3 months. Wrap tightly in plastic wrap and store in an airtight container. Thaw at room temperature or reheat gently in the microwave.

What are some variations for this pumpkin zucchini bread?

Experiment with adding chocolate chips, nuts, or dried cranberries to enhance flavor. You can also substitute honey or maple syrup for some of the sugar for a more natural sweetness, or incorporate pumpkin spice for added aroma.

Is pumpkin zucchini bread suitable for vegans?

Yes, simply replace eggs with flaxseed or chia seed eggs, and use plant-based oils or butter alternatives.

9. Conclusion

This pumpkin zucchini bread is a flavorful, moist, and versatile bread recipe that highlights the best of seasonal ingredients. Whether you prefer it sliced plain, topped with cream cheese, or enjoyed as part of a brunch spread, this bread will become a staple in your baking repertoire. Get creative by exploring pumpkin spice bread variations or trying different add-ins to customize your pumpkin zucchini bread experience. Happy baking!

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A freshly baked loaf of pumpkin zucchini bread sliced to reveal a moist, dense interior with swirls of vibrant orange pumpkin and green zucchini. The bread has a golden-brown crust and is placed on a rustic wooden surface, garnished with a sprinkle of powdered sugar and a few zucchini and pumpkin slices beside it. The background features a cozy kitchen setting with natural light highlighting the textures and colors.

A great loaf of Pumpkin Zucchini Bread – Our Future Homestead

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  • Author: Maria
  • Total Time: 1 hour 15 minutes – 1 hour 25 minutes
  • Yield: 10 slices
  • Diet: Vegetarian
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Description

Discover the delightful aroma and moist texture of our Pumpkin Zucchini Bread, a harvest-inspired favorite perfect for fall mornings, snacks, or cozy desserts. This delicious bread combines the natural sweetness of pumpkin and fresh zucchini with warm spices, making it an ideal treat for wholesome eating and seasonal baking.

Ingredients

  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1 cup pumpkin puree (canned or homemade)
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
  2. In a large bowl, whisk together eggs, sugar, vanilla, and oil until smooth.
  3. Mix in the pumpkin puree and grated zucchini until well combined.
  4. In a separate bowl, sift together the flour, baking soda, baking powder, spices, and salt.
  5. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
  6. Pour the batter into a greased loaf pan, smoothing the top.
  7. Bake at 350°F (175°C) for 60–70 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Ensure to squeeze out excess moisture from zucchini to prevent sogginess.
  • You can substitute the oil with melted coconut oil for a dairy-free option.
  • Adding nuts or chocolate chips is recommended for extra texture and flavor.
  • This bread freezes well; wrap slices tightly in plastic wrap before storing.
  • Prep Time: 15 minutes
  • Cook Time: 60-70 minutes
  • Category: Bakery
  • Method: Baking
  • Cuisine: American

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