How to make easy pumpkin zucchini bread

You are going to love this fresh out the oven easy pumpkin zucchini bread. It’s that time of year when summer comes to an end and fall is right around the corner. This is one of my favorite times because this is when all the pumpkin flavored recipes start creeping up. I like to call myself a fall enthusiast, there’s just something about the crisp fall air that puts me in a good mood. Don’t get me started on all the great fall activities such as apple picking, fall festivals, leaf peeping, and pumpkin carving.

For this recipe I used homemade pumpkin puree I made from a pumpkin I roasted last year. You can still make this by using canned pumpkin puree. Since this recipe yield 2 loafs, I like to add chocolate chips into one. Not a chocolate lover like me, you can always add pecans, walnut or just leave it plain. Since this bread yields two loafs you can always freeze one for later or share it with a friend or family.

This bread is perfect for breakfast, dessert or a snack. You can even spice it up with spreading a light layer of butter or cream cheese on it.

Not a pumpkin lover that’s okay you can still make this bread just don’t add the pumpkin puree. Check out simply eat at home she has a great recipe for zucchini bread.

How to make easy pumpkin zucchini bread

Frist

First you are going to want to preheat your oven to 350 degrees. While the oven is preheating, you’ll want to make sure your zucchini is shredded a head of time. If not now is the time, for this recipe you’ll need 1 1/2 cups of shredded zucchini. Make sure to drain any extra liquid from the shredded zucchini before adding it to the bread mixture. The excess liquid will make your bread mixture too watery.

Next

In a large mixing bowl combine oil, honey, brown sugar, pumpkin, eggs, and vanilla extract. Mix together until the mixture is smooth.

Next in a separate bowl combine the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg, and clove or allspice). Mix together then gradually mix the dry ingredients with the wet pumpkin mixture.

Finally

Now fold in the shredded zucchini and chocolate chip (optional) .

Divide the mixture into two bread pans. Bake for 40-50 minutes or until you can stick a toothpick through, and it comes out clean.

Once the bread is finished baking make sure to let it cool on a wired rack for at least 10 minutes before cutting.

How to store left over bread

You can wrap the whole loaves of bread in plastic wrap and then place it into a plastic or paper freezer bag. This bread should stay good frozen for up to 4 months, but who am I kidding it’s not going to last that long because of how delicious it is.

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Pumpkin pure https://amzn.to/3YKuXx1

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Vanilla extract https://amzn.to/3yAJGjO