Pumpkin Zucchini Bread
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!
Pumpkin Zucchini Bread
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
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!
Pumpkin Zucchini Bread
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
- Preheat the oven to 350 F. Grease a Bundt or 9 inch loaf pan.
- In a bowl, add the flour, cinnamon, nutmeg, ginger, cloves, salt, baking powder, and baking soda and combine.
- 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.
Read Here for Full Recipes>>lovefoodies.com/pumpkin-zucchini-bread
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