Pumpkin Zucchini Bread, An easy recipe with fabulous aromas and great tasting. Freezer friendly and a perfect way to enjoy zucchini!
This Pumpkin Zucchini Bread has been generously shared by Libby Myrick. It’s become a family favourite and the recipe was adapted from Organic Gardening . Libby has changed quite a few ingredients from the original recipe to suit her family’s taste and it certainly is delicious and moist.
It’s certainly a lovely cake, full of all the goodies you would expect in a cake, perfect for Fall, with wonderful aromas and tastes of the spices as it’s baking!
Recipe adapted from Organic Gardening by Libby Myrick
Prep Time: 10 minutes
Cook Time: Approx 1 hr
Yield: 16 slices
3 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 large eggs
1 cup pumpkin puree
1 cup packed brown sugar
1/2 cup butter, softened
1 tablespoon vanilla extract
2 cups shredded zucchini
1 cup Raisins
1. Preheat the oven to 350 F. Grease a Bundt or 9 inch loaf pan.
2. In a bowl, add the flour, cinnamon, nutmeg, ginger, cloves, salt, baking powder, and baking soda and combine.
3. In a separate bowl, whisk the eggs, pumpkin, brown sugar, butter, and vanilla until light and fluffy. Stir in the shredded zucchini. Then transfer this batter to the flour mixture and stir until everything is combined. Fold in the raisins.
4. Pour into the baking pan. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes then turn out onto a cooling rack to completely cool.
** Please note, cook time for Bundt pan will be around 60 minutes and for the 9 inch loaf pan, around 1 hr 10 minutes. Always check after 1 hr for doneness as all ovens are different.
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