Clean recipe · littlehousebigalaska.com
Pumpkin Zucchini Bread
Sweet and tempting this Zucchini Pumpkin Bread is the perfect late summer quick bread.
Original recipe: littlehousebigalaska.com
- Yield:
- 10 servings
- Prep:
- 20 min
- Cook:
- 75 min
- Total:
- 95 min
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Ingredients
- ½ cup all purpose flour
- pinch salt
- 1 tsp cinnamon
- ½ cup brown sugar
- 4 tbsp butter (melted)
- 1 ¾ cup all purpose flour
- 2 ½ tsp pumpkin pie spice
- 1 tsp cinnamon
- 3/4 tsp baking soda
- 3/4 tsp salt
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ½ cup oil
- 1 egg
- 2 tsp vanilla
- ⅔ cup pumpkin puree
- 1 cup shredded zucchini (squeeze out some of the moisture if it's really wet, not all of it, just lightly pat it dry)
- ¾ cup chopped walnuts or pecans (these add structure to your loaf and keep it a little lighter in the pan)
Instructions
- Preheat oven to 325º
- grease or butter a 9x5 loaf pan, set aside
- OR you can line the pan with parchment paper before adding the batter to make it easier to remove the loaf from the pan
- To make streusel, combine first four streusel ingredients, then mix in butter until crumbly, and set it in the fridge to cool
- In a small mixing bowl, combine flour, baking soda, pumpkin pie spice, cinnamon and salt and set aside.
- In a larger bowl, whisk both sugars, and oil together
- Add pumpkin, vanilla, and egg and whisk until smooth
- pat the zucchini dry if it is super juicy
- Stir in zucchini to the wet ingredients
- Add dry ingredients, and stir until just combined
- Fold in the chopped pecans
- Pour batter into your prepared 9x5 loaf pan
- Top with streusel
- Bake in preheated oven for 75 minutes, or until an instant read thermometer reads 205f°
- Remove from oven and let cool 10 minutes
- Loosen edges of loaf from pan with a butterknife or icing spatula, and remove from pan to finish cooling on a wire rack