Sunday, May 22, 2011

Pumpkin Zucchini Bread

After trying three different recipes for bland and tasteless Pumpkin Zucchini bread I decided to develop my own recipe. After several attempts, serving my husband slices of bread and asking "what else does this need?" I finally came up with this winner.

  • 3 eggs, slightly beaten
  • 2 cups sugar
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon almond extract
  • 12 oz pumpkin puree
  • 1 cup shredded zucchini
  • 1 cup butter melted
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 Tablespoon cinnamon
  • 2 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon allspice
  • ½ teaspoon ginger
  • 1 teaspoon Lemon zest
  • 1 cup chopped or ground walnuts, almonds, currants, raisins, coconut (optional)

Preparation Directions:
  1. Pre-heat oven to 350 degrees.
  2. Canola cooking oil spray two bread loaf pans (or 5-6 mini pans).
  3. Mix eggs, sugar and vanilla in a bowl.
  4. Stir in pumpkin puree and butter
  5. Mix flour, baking soda, and spices in a separate bowl.
  6. Stir dry ingredients into the first bowl containing the egg mixture.
  7. Stir in the shredded zucchini.
  8. Stir in nuts and other optionals, if you are using them.
  9. Divide the batter into the bread loaf pans.
  10. Bake in the pre-heated oven for 45 to 50 minutes.
  11. Test bread with a knife or a toothpick to see if it is done. Insert the knife into the bread. If it doesn't come out clean, bake for an additional 5 minutes and re-test.
  12. Remove the bread from the oven and let set for ten minutes.
  13. Remove the bread from the pan, and place on a wire rack to cool