I’ve said it before and I’ll say it again, I’m not a baker!! But occasionally I try and in the case of this bread it came out really yummy. My problem with baking is the precise nature of it. I definitely have to use a recipe and all that measuring is chaos I say.
I am loving pumpkin as I do every Fall and I love zucchini bread so I was thinking why not put them together? Pumpkin zucchini bread sounds good so I went on a search for it. I found a basic recipe on Allrecipes.com but it was loaded with sugar. A full cup per loaf, yuck! So I used the basic recipe but substituted all of the sugar for raw honey, egg substitute for the eggs and adjusted the seasonings to my liking. The result is a flavorful, moist bread that you can feel good about eating.
- 3 eggs lightly beaten or ¾ cup egg substitute (which is what I used)
- 1¼ cups of raw honey (or clover honey)
- 1 cup canned pumpkin
- 1 cup butter
- 3 cups all purpose flour
- 1 Tablespoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon baking powder ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon pumpkin pie spice
- 1 cup shredded zucchini ( shredded on the box grater, large holes)
- 1 cup chopped pecans or walnuts
- Preheat oven to 350 degrees.
- Combine eggs and sugar in a large bowl.
- Add the pumpkin, butter and vanilla.
- Combine dry ingredients and gradually add them to the pumpkin mixture. Mix well.
- Stir in zucchini and nuts.
- Pour into two loaf pans that have been greased and floured or sprayed with nonstick cooking spray.
- Bake for 45-50 minutes until a knife inserted into the center of the loaves come out clean.
This bread is perfect with a bit of whipped pumpkin or honey nut cream cheese or flavored butter. It’s great for breakfast, served with soup or as a tasty snack. It can be wrapped in foil and stored in the refrigerator for a week.