Pumpkin Zucchini Bread
A moist and flavorful loaf combining the warm flavors of pumpkin and the fresh taste of zucchini, ideal for breakfast or snacks.
Ingredients
Bread Ingredients
- 1.75 cups all-purpose flour
- 0.5 teaspoons baking soda
- 2.5 teaspoons pumpkin pie spice
- 0.25 teaspoons salt
- 0.33 cups brown sugar
- 0.33 cups granulated sugar
- 0.5 cups oil (vegetable or canola)
- 1 egg Room temperature
- 0.67 cups pumpkin puree
- 1.5 cups shredded zucchini Fresh, grated
- 0.75 cups chopped walnuts or pecans (optional) For added crunch
Streusel Topping
- 0.5 cups all-purpose flour
- 1 teaspoon cinnamon
- 0.5 cups brown sugar
- 4 tablespoons melted butter
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- For the streusel topping, mix 1/2 cup all-purpose flour, 1 teaspoon cinnamon, and 1/2 cup brown sugar in a bowl. Add melted butter and mix until crumbly. Set aside.
- In a separate bowl, combine the dry bread ingredients: 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 2 1/2 teaspoons pumpkin pie spice, and a pinch of salt. Set aside.
- In a large bowl, whisk together 1/3 cup brown sugar, 1/3 cup granulated sugar, and 1/2 cup oil until smooth.
- Add in 0.67 cups pumpkin puree and 1 egg, whisk until smooth.
- Stir in shredded zucchini, mixing well.
- Fold in the dry ingredients until just combined. Then fold in walnuts or pecans if using.
- Pour the batter into a greased 9×13 loaf pan and sprinkle the streusel topping over the batter.
Baking
- Bake in the preheated oven for approximately 75 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool for about 10 minutes before loosening the edges and transferring to a wire rack to cool completely.
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Notes
Serve warm with butter or cream cheese. Freeze individual slices for longer storage.