Pumpkin Zucchini Bread
User Reviews
4.2
Pumpkin Zucchini Bread
Description
This Pumpkin Zucchini Bread combines all-purpose flour with baking soda and powder for leavening, and a medley of spices—cinnamon, ginger, nutmeg, and cloves—to impart a classic autumn flavor. Pumpkin puree and shredded zucchini provide moisture and texture contrast, keeping the bread tender.
Brown and granulated sugars, along with vegetable oil and buttermilk, contribute to the bread's moistness and subtle sweetness. Vanilla and egg add flavor depth and structure. The batter is mixed gently to avoid overworking, then baked in a loaf pan until golden and set inside.
The bread can be sliced and enjoyed as a snack or breakfast item. The turbinado sugar topping adds texture and a slightly caramelized surface. Cooling thoroughly before slicing helps maintain the bread's shape.
Ingredients
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cloves ground
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/4 cup buttermilk at room temperature
- 1 egg at room temperature, large
- 1 1/2 teaspoons vanilla extract pure
- 3/4 cup zucchini shredded
- 2 tablespoons turbinado sugar
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, combine the pumpkin, oil, sugars, buttermilk, egg, and vanilla. Stir until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Don’t over mix. Gently fold in the zucchini.
- Grease a 9x5-inch loaf pan with nonstick cooking spray. Pour the batter into the prepared pan and spread with a spatula. Sprinkle with turbinado sugar.
- Bake on the middle rack for 45 to 60 minutes, or until the loaf is golden brown and when a toothpick inserted in the center comes out clean. Check early to be safe.
- Remove the oven and let the bread cool in the pan for 15 minutes. Loosen the bread with a butter knife around the edges of the pan and carefully turn out. Let cool completely on a wire cooling rack. Slice and enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 203mg | 8% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 868IU | 17% |
| Vitamin C | 2mg | 2% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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