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Ingredients
| eggs: 3 (lightly beaten) |
| granulated sugar: 2 cups |
| pumpkin puree: 1 cup |
| salted butter: 1 cup (melted) |
| vanilla extract: 1 Tbl |
| all-purpose flour (unsifted): 3 cups |
| 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: 1/2 tsp |
| zucchini squash (grated): 1 cup (shredded) |
| walnuts (chopped): 1 cup (chopped) |
Pumpkin Zucchini Bread
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
50 min -
Servings
2 serving(s)
Tags
- Before beginning, preheat your oven to 350 F and grease and flour two loaf pans.
- Mix eggs and sugar together, then stir in the pumpkin and butter.
- Stir dry ingredients together and add to egg mixture.
- Mix well.
- Stir in the zucchini and nuts.
- Divide into pans and bake 45 to 50 minutes or until the loaves test done.
- Cool in pans ten minutes before removing to wire racks to cool completely.