Pumpkin Zucchini Bread, An easy recipe with fabulous aromas and great tasting. Freezer friendly and a perfect way to enjoy zucchini!
Pumpkin Zucchini Bread, what a lovely easy recipe we have for you!
This recipe is a family favorite and you just have to close your eyes and imagine the aroma when this is baking in the oven with all the lovely spices of cinnamon, nutmeg, cloves and ginger. Ahhhh delicious!
Most if not all the ingredients for this pumpkin zucchini bread you will likely have in your store cupboard, you just need to get some fresh zucchini, unless you’re very organised and happen to have some shredded zucchini saved in the freezer!
This cake is perfect served as it is with a lovely cup of tea. However, if you wanted to make a quick glaze to go on the top, feel free to! You can bake this and cut into slices and freeze if you are baking for yourself or the two of you. Then simply get a couple of slices out of the freezer to defrost and you can enjoy whenever you like!
We’ve had feedback from many who have tried this pumpkin zucchini bread and the reviews have all been wonderful so thank you to everyone who’s told us how you’ve enjoyed the recipe.Some of you made it to take to a Church coffee morning, some for potlucks, some for Mother’s Day, some just to have at home, the list is endless!
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
Ingredients
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
Instructions
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 centre 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.
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
If you love pumpkin, then we can recommend this delicious Pumpkin Pie recipe from Life Currents. It’s so popular!
Here are a few more lovely Zucchini Bread recipes, some sweet and also a savory one too. They’re really delicious!
Bacon and Cheddar Zucchini Bread (or muffins)
- 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
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Preheat the oven to 350 F. Grease a Bundt or 9 inch loaf pan.
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In a bowl, add the flour, cinnamon, nutmeg, ginger, cloves, salt, baking powder, and baking soda and combine.
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In a separate bowl, whisk the eggs, pumpkin, brown sugar, butter, and vanilla until
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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.
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Pour into the baking pan. Bake for 60 to 70 minutes or until a toothpick inserted in
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the center comes out clean. Allow to cool in the pan for 10 minutes then turn out onto a cooling rack to completely cool.
Karen
I love this recipe!
To prevent a dense cake you must use LOOSELY measured flour. Any recipe should be loosely measured flour not just scooped out of the can. Better yet measure after sifting. I also used two heaping cups of shredded zucchini. Yes you need the moisture from the zucchini!
Always cream sugar into softened butter anytime you bake! I use a stand mixer to cream butter and sugar. Then add eggs and then rest of wet ingredients. Mix dry in a separate bowl. Then add slowly to mixer while mixing on low.
It had plenty of flavor. Not too sweet. I don’t like sickening sweet cakes! Must always measure brown sugar by packing it tight into the measuring cup.
DO NOT OVER BAKE! Mine came out moist and delicious. Didn’t use raisins. I threw in a handful of unsweetened coconut, as we love coconut!
Joanna
I made this tonight- it came out very dense. I think 3 cups of flour was too much flour because once I added the wet ingredients to the flour, it became clear the batter was going to be thick and not like a batter to pour. But I scooped out enough of the mixture ( consistency was like thick mashed potatoes) and spread it as evenly as I could in my bunt pan, it baked in an hour after pulling out a clean wood skewer. It baked evenly- to my surprise. I really thought it was going to be a throw away, fortunately it wasn’t! I think I will add a sugar glaze to sweeten it. It has a slightly overly flour taste but not enough to not enjoy. Texture wasn’t too bad either, soft, cake like, moist. I added walnuts instead of raisins. I’m going to bring it to work to see if co- workers like it. My boyfriend enjoyed it.
Rose
Yeah, have to agree that the recipe leaves a lot to be desired. Most zucchini bread recipes say to squeeze the water from shredded zucchini. Yours didn’t mention this. Three cups of flour is a lot for one bread. I’m guessing that’s why you don’t mention squeezing because you need the liquid for all that flour. I tried this recipe, but won’t try again. Bread not very tasty, dry, and too heavy. Hope the pigeons will eat it!