Pumpkin & Zucchini Bread
Ingredients
- 1 cup butter
- 2 cups sugar
- 3 eggs beaten slightly
- 1 cup pumpkin purée (fresh or canned; if you can, use ½ fresh pumpkin and ½ canned organic pumpkin purée)
- 1 tablespoon vanilla
- 3 cups pre-sifted flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup shredded zucchini (drain in colander to remove most of the water)
- 4 cups walnuts (optional)
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon all spice
Instructions
- Preheat oven to 325 degrees F.
- In a standing mixer: Cream together butter and sugar until light and fluffy. Add eggs, beating well. Stir in pumpkin and vanilla.
- Sift together dry ingredients. Add dry ingredients to mixer. Mix well.
- Stir in zucchini and walnuts. Place in two greased 9- by 5- by 3-inch loaf pans and bake at 350 degrees for 45–55 minutes.
- An inserted toothpick should come out clean when ready.
- Cool in pans 10 minutes before removing to wire rack to cool completely.
Notes
PRO TIP:
If making pumpkin purée from scratch with a pumpkin, start by cutting the pumpkin in half horizontally, then deseeding it with a spoon. Roast the two pumpkin halves in the oven at 350°F for approximately 60–90 minutes, depending on the size of your pumpkin, until completely soft. Take the pumpkin out of the oven – let cool for 5–10 minutes so you do not burn yourself, then scoop out the pumpkin flesh with a spoon.
Place in a Vitamix or other blender and mix until the pumpkin flesh is a smooth purée and there are no lumps. (Optionally, you can pass it through a mesh sieve to make it extra smooth.)
