Monday, November 2, 2009

Pumpkin Zucchini Bread recipe revisited!!!

This is a repost from the spring of our favoritepumpkin zucchini bread recipe. I usually make a couple of small loves and some muffins(burger loves his muffins)...and of course in the fall we all have access to fresh pumpkins and fresh pumpkin makes the best pumpkin bread!
~Muffins and breads are burger's favorite and pumpkin tops the list . So I make them year round. I like the zucchini added because that is the only way he eats it so far. I started using this pumpkin zucchini bread recipe almost 3 years ago. While making some bread early this week I realized, I had done gone and changed the recipe... quite a bit; So I am gonna share my version.
~I think my adaptation makes an extra moist(from extra pumpkin) bread that is a little lighter in texture and color thanks to the white lily. I actually stumbled on the white lily thing by accident . I was 1/2 a cup shy of regular flour while making some pumpkin bread and subbed in 1/2 a cup of white lily. I liked the result so I used it in all my muffin/ bread recipes. This time I decided to sub a full cup and liked the result even more. Of course this is optional if you do not have white lily just use regular flour and don't worry about adjusting the baking powder/soda . You will just have a denser bread which maybe what you like anyway! I always use fresh pumpkin if it is available but plain can pumpkin works in a pinch(and last week target had bunch of can pumpkin on clearance). I know some of my fellow bloggy ladies freeze large amounts of pumpkin so they probably have frozen pumpkin on hand.


* 3 eggs, lightly beaten
* 1 white cup sugar
* 1 cup brown sugar packed
* 1 can of pumpkin or 1 1/2 cup fresh or frozen pumpkin
* 1 cup butter or margarine, melted
* 1 tablespoon vanilla extract
* 2cups all-purpose flour
* 1 cup white lily
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground allspice
* 1 cup shredded zucchini
* 1 cup chopped pecans(optional)


1. In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. The original recipes says to Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.
2. I make six muffins minus the nuts (burger and daddy love muffins and not nuts in bread so much). I then mix and match the rest according to what pans I have on hand... maybe some mini loaves if I am planning on giving them away. I always make one big one and freeze it for later. The boys just work around those nuts. I use a tooth pick to check the done-ness since the different pans have different cooking times. A clean tooth pick is always my best done-ness indicator.

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