Can I Make This Bread Gluten-Free?

Yes, you can make this bread gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking blend. Make sure the blend contains xanthan gum to help with texture.

How Do I Store Pumpkin Zucchini Bread?

Store it in an airtight container at room temperature for up to 4 days. For longer storage, freeze the bread by wrapping it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months.

Can I Use Fresh Pumpkin Instead of Canned?

Absolutely! If you have fresh pumpkin, cook and puree it, then drain any excess water. This will ensure your bread has the right consistency and isn't too watery.

Is There a Way to Reduce the Sugar?

You can reduce the sugar slightly if you prefer a less sweet bread. Try using 3/4 cup of each sugar type instead of a full cup. Keep in mind that reducing sugar can affect the moisture and texture of the bread.

What Other Mix-ins Can I Add?

Feel free to get creative! Raisins, dried cranberries, or even shredded coconut can be added for different textures and flavors.

Pumpkin Zucchini Bread

Ingredients

Scale

Dry Ingredients:

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Wet Ingredients:

1 cup granulated sugar
1 cup brown sugar, packed
1 cup canned pumpkin puree
1 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract

Mix-ins:

2 cups grated zucchini (about 2 medium zucchinis)
1 cup chopped nuts or chocolate chips (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans or line them with parchment paper for easy removal.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set this mixture aside.
Mix the Wet Ingredients: In another large bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; this ensures the bread stays moist and tender. Gently fold in the grated zucchini and the optional nuts or chocolate chips for an extra burst of flavor.
Bake the Bread: Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the loaves to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. Slice and serve this delicious bread as a snack, breakfast treat, or dessert. Yum!

Notes

Grating the Zucchini: No need to peel the zucchini; just wash it well and grate. The skin adds color and nutrients to the bread.
Draining Zucchini: If your zucchini is extra watery, you might want to give it a light squeeze to remove excess moisture. However, you want some of that moisture for a super moist bread!
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, to avoid extra spices and sugar.
Storage: Store this bread in an airtight container at room temperature for up to 4 days. It can also be frozen for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil.

Author: Elina
Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Bread, Snack, Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 230kcal
Sugar: 20g
Sodium: 200mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Keywords: Moist pumpkin zucchini bread, Easy pumpkin zucchini bread recipe, Healthy pumpkin bread