Pumpkin Zucchini Bread is the perfect fusion of two seasonal favorites—pumpkin and zucchini—combined into one deliciously moist and spiced loaf. This homemade bread is a wonderful way to bring the warmth of autumn into your kitchen, using rich pumpkin puree and fresh zucchini to create a delightful texture. With the addition of cinnamon, nutmeg, cloves, and ginger, this bread is bursting with cozy flavors. Whether enjoyed as a breakfast treat, a midday snack, or even dessert, this recipe is sure to satisfy your cravings for something sweet and comforting.
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 large eggs
- 1 cup pumpkin puree
- 1 cup packed brown sugar
- ½ cup butter, softened
- 1 tablespoon vanilla extract
- 2 cups shredded zucchini (drain excess moisture)
- 1 cup raisins
Instructions:
- Preheat the oven:
Begin by preheating your oven to 350°F (175°C). Grease two 9×5-inch loaf pans and set them aside. - Mix the dry ingredients:
In a large mixing bowl, whisk together the all-purpose flour, cinnamon, nutmeg, cloves, ginger, salt, baking powder, and baking soda. This combination of spices gives the bread its signature warm flavor, while the baking powder and soda ensure a light and fluffy texture. - Prepare the wet ingredients:
In a separate large bowl, beat the softened butter and brown sugar together until creamy and well-combined. Add in the eggs one at a time, beating well after each addition. Once smooth, stir in the pumpkin puree and vanilla extract, ensuring all the ingredients are well mixed. - Combine wet and dry mixtures:
Slowly incorporate the dry ingredients into the wet mixture, stirring until barely blended. Be cautious not to overmix, as this could lead to a heavy loaf. - Incorporate the zucchini and raisins:
Fold the shredded zucchini and raisins into the batter, making sure they are evenly distributed throughout. The zucchini will add moisture and texture to the bread, while the raisins provide a natural sweetness in each bite. If the zucchini is too watery, lightly press it with a paper towel to remove excess moisture before adding it. - Pour the batter into the pans:
Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula. If desired, you can sprinkle a little extra cinnamon or brown sugar on top for added flavor. - Bake the loaves:
Place the pans in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaves comes out clean. The loaves should be golden brown and firm to the touch when done. - Cool and serve:
Allow the pumpkin zucchini bread to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, slice and enjoy! This bread pairs wonderfully with a cup of coffee or tea and can be served plain or with a spread of butter.
Conclusion:
This Spiced Pumpkin Zucchini Loaf combines the best of both worlds, offering a moist, flavorful bread that’s perfect for fall. With the richness of pumpkin and the freshness of zucchini, along with a medley of warming spices, this bread is both comforting and satisfying. It’s an excellent treat for the entire family or a thoughtful homemade gift. The balance of sweet raisins and aromatic spices ensures each bite is packed with flavor, making it a staple recipe you’ll want to bake again and again. Enjoy it for breakfast, as a snack, or even dessert!