Sunday, October 30, 2011

Pumpkin Zucchini Bread

I hadn't made my seasonal batch of pumpkin bread this October and so when I stumbled upon this recipe online, I knew I had to give it a try. This was a delicious recipe and Nick who doesn't like zucchini liked this bread, it was delicious, perfect for the season. 

3 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter or margarine, melted
1 Tbsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice seasoning
1 cup shredded zucchini
1 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Mix until well blended.
3. In a medium bowl, combine the dry ingredients; flour, baking soda, baking powder, salt, and pumpkin pie spice. 
4. Gradually add dry ingredient mix to pumpkin mixture and combine well. Stir in zucchini and nuts.
5. Pour batter into two greased and floured 9-in. x 5-in. x 3-in. loaf pans.
6. Bake at 350 degrees F for 45-50 minutes or until toothpick inserted in middle comes out clean. Cool in pans 10 minutes. Remove to a wire rack. Slice and serve. Enjoy!

recipe adapted from: Allrecipes

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