Imagine a warm slice of Pumpkin Zucchini Bread fresh from the oven, filling your kitchen with cozy, inviting aromas. This delightful recipe combines the rich flavors of pumpkin with the subtle freshness of zucchini, creating a tender and moist bread that’s perfect for any time of day. Whether you’re looking for a sweet breakfast treat or a comforting afternoon snack, this Pumpkin Zucchini Bread is just what you need to bring a little warmth and happiness to your family table.
Why Make This Recipe
Here’s why this Pumpkin Zucchini Bread is a must-try:
- Quick & Easy: Perfect for busy mornings or last-minute gatherings.
- Family Favorite: Even the pickiest eaters will love it!
- Budget-Friendly: Made with simple ingredients that won’t break the bank.
- Nostalgic Comfort: Each bite takes you back to cozy kitchens and baking with loved ones.
This recipe’s unique blend of flavors and spices makes it not just a treat but a lovely reminder of home and togetherness.
Ingredients
For the base:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup grated zucchini (excess moisture squeezed out)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the dry mix:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
How to Make Pumpkin Zucchini Bread
Preheat your oven to 350°F (175°C). This ensures that your bread cooks evenly and rises beautifully.
Prepare the pan: Grease a 9×5-inch loaf pan with butter or non-stick spray. This helps the bread release easily after baking.
Mix wet ingredients: In a large bowl, cream together the softened butter and sugar until it’s light and fluffy. Add the pumpkin puree, grated zucchini, eggs, and vanilla. Stir until everything is well blended.
Combine dry ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mixing these separately ensures an even distribution of baking agents and spices.
Combine mixtures: Gradually add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix; a few lumps are okay!
Pour into the pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Bake: Place in the oven and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. The delicious smell will fill your home!
Cool and slice: Once baked, remove from the oven and allow to cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before slicing.
How to Serve Pumpkin Zucchini Bread
- Serve warm with a pat of butter melting on top for an extra cozy touch.
- Create a delightful snack by slicing and pairing it with a dollop of cream cheese spread or a sprinkle of powdered sugar.
- Enjoy with a hot cup of coffee or tea for the perfect afternoon pick-me-up.
How to Store Pumpkin Zucchini Bread
To store your Pumpkin Zucchini Bread:
- Room temperature: Wrap it in plastic wrap or place it in an airtight container for up to 3 days.
- Refrigerator: For longer freshness, store it in the fridge for up to a week.
- Freezer: Wrap slices tightly in plastic wrap, then foil, and freeze for up to 3 months. To reheat, just thaw and warm in the oven or microwave.
Tips to Make Pumpkin Zucchini Bread
- Make sure to squeeze out excess moisture from the grated zucchini to keep the bread from becoming soggy.
- Use fresh spices for a more vibrant flavor.
- Don’t skip greasing the pan; it helps prevent sticking.
- Feel free to add nuts or chocolate chips for added texture and sweetness.
Variation
For a gluten-free option, substitute the all-purpose flour with your favorite gluten-free flour blend. You might also try adding some nuts or dried fruits for a fun twist!
FAQs
Can I use yellow squash instead of zucchini?
Yes, yellow squash works great in this recipe! Just prepare it the same way—grate it and squeeze out the excess moisture.
How do I know when my bread is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, your bread is ready!
Can I make this recipe ahead of time?
Absolutely! This bread stays fresh and delicious for several days. You can even freeze it for later enjoyment!
Conclusion
Baking this Pumpkin Zucchini Bread brings warmth and a hint of nostalgia to your kitchen. With its soft texture and delightful flavors, it’s sure to become a family favorite. We’d love to hear your thoughts! Please leave a comment and rating, and share this recipe on Pinterest or Facebook. Have you tried any fun variations? What twist did you try? Let us know below!
Print
Pumpkin Zucchini Bread
- Total Time: 75 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A warm and tender Pumpkin Zucchini Bread combining rich pumpkin flavor with fresh zucchini, perfect for breakfast or snack time.
Ingredients
- 1 cup pumpkin puree
- 1 cup grated zucchini (excess moisture squeezed out)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or non-stick spray.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the pumpkin puree, grated zucchini, eggs, and vanilla; stir until well blended.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Make sure to squeeze out excess moisture from the zucchini to keep the bread from becoming soggy. Feel free to add nuts or chocolate chips for extra texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg