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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Pumpkin adds a twist of fall to the ever popular zucchini bread. Haven't tried this one yet but it looked like a winner so I thought I'd share it. Ingredients:
3 eggs, lightly beaten |
2 cups sugar |
1 cup pumpkin puree |
1 cup butter, melted |
1 tablespoon vanilla |
3 cups flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
1 cup zucchini, shredded |
1 cup walnuts, chopped |
Directions:
1. Before beginning, preheat your oven to 350 F and grease and flour two loaf pans.
2. Mix eggs and sugar together, then stir in the pumpkin and butter.
3. Stir dry ingredients together and add to egg mixture.
4. Mix well.
5. Stir in the zucchini and nuts.
6. Divide into pans and bake 45 to 50 minutes or until the loaves test done.
7. Cool in pans ten minutes before removing to wire racks to cool completely.
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