Pumpkin Zucchini Bread 🎃🥒🍞

Description:

Pumpkin adds a delightful twist of fall flavor to the ever-popular zucchini bread, creating a moist and flavorful treat that’s perfect for any occasion. If you’re looking for a delicious way to incorporate seasonal vegetables into your baking, this recipe is a must-try! 🍂🍁

Recipe Overview:

Total Time: 1 hour 5 minutes
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 32
Yield: 2 loaves

Ingredients:

Quantity	Ingredient
3	Eggs
2 cups	Sugar
1 cup	Pumpkin puree
1/2 cup	Butter, melted
1 tsp	Vanilla extract
3 cups	All-purpose flour
1 tsp	Baking soda
1 tsp	Baking powder
1/2 tsp	Salt
1/2 tsp	Ground cinnamon
1/2 tsp	Ground nutmeg
1/2 tsp	Ground cloves
1	Zucchini, grated
1 cup	Walnuts, chopped

Instructions:

Preheat Oven: Before beginning, preheat your oven to 350°F (175°C). Grease and flour two loaf pans, ensuring easy release after baking.
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Prepare Wet Ingredients: In a large mixing bowl, combine the eggs and sugar. Stir until well incorporated. Then, add the pumpkin puree and melted butter, mixing thoroughly.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
Mix Batter: Gradually add the dry ingredients to the egg mixture, stirring until just combined. Be careful not to overmix, as this can result in a dense loaf.
Incorporate Zucchini and Nuts: Gently fold in the grated zucchini and chopped walnuts until evenly distributed throughout the batter. The zucchini adds moisture and texture, while the walnuts provide a delightful crunch.
Fill Loaf Pans: Divide the batter evenly between the prepared loaf pans, spreading it out into an even layer with a spatula.
Bake: Place the pans in the preheated oven and bake for 45 to 50 minutes, or until the loaves are golden brown and a toothpick inserted into the center comes out clean. The aroma of pumpkin and spices will fill your kitchen as the bread bakes to perfection!
Cool and Serve: Allow the loaves to cool in the pans for about 10 minutes before carefully transferring them to wire racks to cool completely. Once cooled, slice and serve your delicious Pumpkin Zucchini Bread with a spread of butter or cream cheese, if desired. Enjoy!

Nutritional Information (Per Serving):

Calories: 175.7
Total Fat: 8.7g
- Saturated Fat: 4g
Cholesterol: 32.7mg
Sodium: 139.6mg
Total Carbohydrates: 22.5g
- Dietary Fiber: 0.7g
- Sugars: 12.8g
Protein: 2.5g

Recipe Notes:

Variations: Feel free to customize this recipe to suit your preferences. You can add raisins, chocolate chips, or even shredded carrots for added sweetness and texture.
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Simply thaw at room temperature or reheat in the oven for a warm and delicious treat anytime.
Gift Idea: Wrap individual slices of Pumpkin Zucchini Bread in parchment paper or plastic wrap and tie with a festive ribbon for a thoughtful homemade gift during the holiday season.

Indulge in the comforting flavors of fall with this irresistible Pumpkin Zucchini Bread recipe. Whether enjoyed for breakfast, as a snack, or as a dessert, it’s sure to become a family favorite! 🍞✨