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Wednesday, October 3, 2012

Pumpkin Zucchini Bread


Coming across this recipe was perfect! Not only does it help to use up the large amount of zucchini I have (any takers?!) but it's very suiting for fall, PUMPKIN!! 


Ingredients:
Adapted from Taste of Home



  • 3 eggs, lightly beaten
  • 2 cups sugar
  • 1 cup canned pumpkin
  • 1/4 cup butter, melted
  • 3/4 cup applesauce
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 cup shredded zucchini
  • 1 cup chopped walnuts



  • In a bowl, combine eggs and sugar. Add pumpkin, butter, applesauce and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Yield: 2 loaves.




    What fall baking have you been doing? Stay tuned for a pumpkin spice scone recipe I'm developing! 



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