Pumpkin Zucchini Bread
Sweet moist quick bread with both pumpkin and zucchini. A perfect fall bread with a cinnamon cream cheese icing. Delicious!
Equipment
Ingredients
Bread:
- 3 cups all purpose flour 14.4 ounces
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 Tbsp cinnamon
- 1 tsp ground cloves
- 3 large eggs
- 2 cups sugar
- ½ cup vegetable oil
- 1 ¾ cup pumpkin puree 15 oz can
- 2 cups grated zucchini
Icing:
- 2 ounces cream cheese
- 1 Tbsp salted butter soft
- 1 ½ cups powdered sugar
- 1 dash salt
- 2 tsp milk more or less
Instructions
- Wash, dry, and grate zucchini. Spray 2 9x5" loaf pans with cooking spray. (I like to line the bottom with parchment. Preheat oven to 325°.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, and cloves in a small bowl; set aside.
- In a large bowl, whisk together eggs, sugar, oil, pumpkin, and zucchini. Stir in the dry ingredients just until combined.
- Divide batter between the two prepared loaf pans.
- Bake at 325 degrees for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let sit in the pans for 10-15 minutes, then remove to cooling racks to cool completely.
- For glaze, whisk all ingredients together until smooth. Drizzle over cooled loaves.
Notes
You can bake in 6 mini loaf pans for 30-40 minutes. My pans are about 5-3/4 by 3-1/4.
Nutrition
Serving: 1gCalories: 166kcalCarbohydrates: 29gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 18mgSodium: 102mgPotassium: 89mgFiber: 1gSugar: 19gVitamin A: 2173IUVitamin C: 3mgCalcium: 23mgIron: 1mg
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