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Pumpkin Zucchini Bread

Here is another great easy quick bread. I have been looking for new good zucchini bread recipes, and this pumpkin zucchini bread is delicious. You really can't even taste the zucchini in it.


3 eggs, beaten
1 c. butter or margarine, melted
1 tbsp. vanilla extract
2 c. sugar
3 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 tbsp. cinnamon
1/2 tsp. nutmeg
1 c. canned pumpkin puree
1 c. grated zucchini

Preheat oven to 350 degrees. Grease and flour 2 loaf pans or 6 mini loaf pans.

In a large mixing bowl, mix together beaten eggs, sugar, melted butter, and vanilla. Stir in pumpkin puree.

pumpkin zucchini bread

In a separate bowl, stir together flour, salt, baking powder, baking soda, cinnamon, and nutmeg.

Stir the flour mixture into the pumpkin mixture until just combined. Stir in grated zucchini.

Pour into prepared pans, filling approximately 2/3 full.

Bake for about 45 minutes (30 minutes for mini loaves), or until a toothpick inserted in the center of the bread comes out clean.

Let the bread cool in the pan for 10-15 minutes and then remove it from the pan and let it finish cooling on a wire baking rack.

This bread freezes very well. Make several loaves to freeze and give away as gifts during the holidays!

Copyright 2013, Creative Homemaking LLC. This article may not be reprinted.

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Rachel Paxton
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