Pumpkin zucchini bread is a delicious and versatile bread that can be enjoyed for breakfast, snack, or dessert. It is also a great way to use up leftover pumpkin puree and zucchini.
Prep Time: 10 Mins.
– 3 large eggs – 8 ounces melted butter unsalted – 2 cups granulated sugar – 1 tablespoon vanilla extract – 1 cup canned pumpkin – 3 cups all-purpose flour – 1 teaspoon baking soda – ½ teaspoon baking powder – 1 teaspoon pumpkin spice – & more!
Cook Time:1 hour 10 mins.
– Pumpkin zucchini bread can also be frozen for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil, and then place it in a freezer-safe bag or container.
Allow the bread to cool for at least one hour to make slicing easy. If you cut it too soon it will not make pretty slices like above because it will be too hot.
SWIPE UP FOR THE ENTIRE RECIPE