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Pumpkin Zucchini Bread

Pumpkin Zucchini Bread

A tender, moist fall-inspired bread made with pumpkin purée, grated zucchini, warm spices, and a soft crumb—perfect for cozy mornings, snacks, or gifting.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Bread / Snack / Breakfast
Cuisine: American
Calories: 435
Ingredients Method

Ingredients
  

3 cups all-purpose flour – the base for a tender, sturdy loaf.
1 ½ tablespoons pumpkin pie spice – adds warm, seasonal flavor.
1 teaspoon salt – balances sweetness and enhances the spices.
1 teaspoon baking soda – helps the bread rise gently.
1 teaspoon baking powder – gives a light, soft texture.
3 large eggs – room temperature is best for even mixing and lift.
2 ¼ cups white sugar – provides sweetness and keeps the loaf moist.
½ cup vegetable oil – neutral in flavor and keeps the bread tender.
½ cup pumpkin purée – fresh or canned, brings natural sweetness and a rich texture.
1 tablespoon vanilla extract – rounds out the flavors.
2 ½ cups grated zucchini – add moisture and subtle flavor; no need to peel.
1 cup chopped walnuts (optional) – adds crunch and a nutty note, but you can leave them out if preferred.

Method
 

Preheat the oven to 325°F (165°C) and prepare your baking dishes. Lightly grease and flour two 8×8-inch pans so the bread won’t stick.
    Mix the dry ingredients: In a large bowl, sift together the flour, pumpkin pie spice, salt, baking soda, and baking powder. Set aside.
      Prepare the wet ingredients: In a separate bowl, beat the eggs, sugar, vegetable oil, pumpkin purée, and vanilla extract until smooth and creamy.
        Combine wet and dry: Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing—this keeps the bread tender.
          Add zucchini and nuts: Fold in the grated zucchini and, if using, the chopped walnuts. Make sure everything is evenly distributed without overworking the batter.
            Fill the pans: Divide the batter evenly between the two prepared baking dishes and smooth the tops with a spatula.
              Bake: Place the pans in the preheated oven and bake for 40 to 60 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
                Cool: Let the bread cool in the pans for about 20 minutes. Then remove from the pans and transfer to a wire rack to finish cooling completely.