Pumpkin Zucchini Bread – Two Peas & Their Pod

Pumpkin Bread and Zucchini Bread are two of my favorite quick breads to bake. And when it’s the end of summer and the start of fall, I combine the two in ONE loaf to make the most fantastic loaf of bread. This Pumpkin Zucchini Bread is best of both worlds!

The bread is easy to make, super moist (thanks to the pumpkin and zucchini), and bursting with warm spices. You will also LOVE the sugary crust on top. It adds the perfect amount of sweetness and makes the bread extra pretty.

Enjoy a thick slice for breakfast, snack time, or even dessert. It is also a great bread to pack in lunch boxes. Kids and adults love this delicious quick bread!

Quick Bread Ingredients

• Flour– to measure flour, I fluff, spoon the flour into the measuring cup, and scrape off the excess with a butter knife. Never pack your flour!
• Baking powder and baking soda– make sure they are fresh!
• Salt
• Spices– cinnamon, ginger, nutmeg, and cloves!
• Pumpkin– use pumpkin puree and not pumpkin pie filling.
• Oil– you can use canola, vegetable, or even melted coconut oil.
• Sugar– you will need brown sugar and granulated sugar.
• Buttermilk– to keep the bread super moist.
• Egg– at room temperature.
• Vanilla extract
• Zucchini– use a box grater or food processor to shred the zucchini. You don’t have to peel it before shredding. Also, don’t squeeze the zucchini dry. You want to keep the moisture so the bread will be moist.
• Turbinado sugar– it gives the bread a nice, sugary crust!

How to Make Pumpkin Zucchini Bread

• Preheat oven to 350 degrees F.
• In a medium bowl, whisk together the dry ingredients.
• In a large bowl, combine the pumpkin, oil, sugars, buttermilk, egg, and vanilla. Stir until smooth.
• Add the dry ingredients to the wet ingredients and stir until just combined. Don’t over mix. Gently fold in the zucchini.
• Grease a 9×5-inch loaf pan with nonstick cooking spray. Pour the batter into the prepared pan and spread with a spatula. Sprinkle with turbinado sugar.
• Bake on the middle rack for 45 to 60 minutes, or until the loaf is golden brown and when a toothpick inserted in the center comes out clean. Check early to be safe.
• Remove the oven and let the bread cool in the pan for 15 minutes. Loosen the bread with a butter knife around the edges of the pan and carefully turn out. Let cool completely on a wire cooling rack.
• Slice and enjoy.

Variations

• If you need the bread to be gluten-free, I recommend Cup4Cup gluten-free flour.
• Instead of oil, you can use melted butter.
• Instead of buttermilk, you can use unsweetened vanilla almond milk.
• Stir in up to 1 cup of chocolate chips.
• Stir in up to 1 cup of chopped walnuts or pecans.
• Drizzle with a simple cream cheese glaze.
• Make muffins! Scoop the batter into greased muffin cups and bake for 18 to 24 minutes.

How to Store & Freeze

How to Store: Once bread is cool, wrap it in plastic wrap. Store at room temperature for up to 3 days. The bread will get more moist as it sits. If you need it to last longer than 3 days, I recommend freezing it.

How to Freeze: Let the bread cool completely. Wrap in plastic wrap and then wrap in aluminum foil. The double wrap will keep the bread fresh. Label and freeze for up to 2 months. Thaw and slice! You can also freeze individual slices of bread.

More Quick Bread Recipes

More Pumpkin Recipes

Quick Breads

Pumpkin Zucchini Bread

If you love pumpkin bread and zucchini bread you are going to love this blend of your two favorites. The bread is sweet, incredibly moist, and filled with warm spices. Enjoy a slice for breakfast or anytime of the day.

• 1 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/4 cup buttermilk, at room temperature
• 1 large egg, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup shredded zucchini
• 2 tablespoons turbinado sugar

• Preheat oven to 350 degrees F.

• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

• In a large bowl, combine the pumpkin, oil, sugars, buttermilk, egg, and vanilla. Stir until smooth.

• Add the dry ingredients to the wet ingredients and stir until just combined. Don’t over mix. Gently fold in the zucchini.

• Grease a 9×5-inch loaf pan with nonstick cooking spray. Pour the batter into the prepared pan and spread with a spatula. Sprinkle with turbinado sugar.

• Bake on the middle rack for 45 to 60 minutes, or until the loaf is golden brown and when a toothpick inserted in the center comes out clean. Check early to be safe.

• Remove the oven and let the bread cool in the pan for 15 minutes. Loosen the bread with a butter knife around the edges of the pan and carefully turn out. Let cool completely on a wire cooling rack. Slice and enjoy.

Calories: 211kcal, Carbohydrates: 10g, Protein: 3g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Cholesterol: 14mg, Sodium: 203mg, Potassium: 118mg, Fiber: 1g, Sugar: 13g, Vitamin A: 868IU, Vitamin C: 2mg, Calcium: 33mg, Iron: 1mg

Keywords pumpkin, zucchini

Have you tried this recipe?

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