Name: Pumpkin Zucchini Bread
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 1/2 c. all-purpose flour -; 1 tsp. baking soda -; 1/2 tsp. baking powder -; 1 tsp. cinnamon -; 1/4 tsp. ginger -; 1/4 tsp. nutmeg -; 1/4 tsp. cloves -; 1/2 tsp. kosher salt -; 1/2 c. (1 stick) unsalted butter, melted and cooled -; 1 c. sugar -; 3/4 c. pumpkin puree -; 1/4 c. sour cream -; 1 large egg, plus 1 yolk -; 1 tsp. vanilla extract -; 3/4 c. grated zucchini from 1 small zucchini -; 1/4 c. pepitas -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Zucchini Bread

1. 1 1/2 c. all-purpose flour -

2. 1 tsp. baking soda -

3. 1/2 tsp. baking powder -

4. 1 tsp. cinnamon -

5. 1/4 tsp. ginger -

6. 1/4 tsp. nutmeg -

7. 1/4 tsp. cloves -

8. 1/2 tsp. kosher salt -

9. 1/2 c. (1 stick) unsalted butter, melted and cooled -

10. 1 c. sugar -

11. 3/4 c. pumpkin puree -

12. 1/4 c. sour cream -

13. 1 large egg, plus 1 yolk -

14. 1 tsp. vanilla extract -

15. 3/4 c. grated zucchini from 1 small zucchini -

16. 1/4 c. pepitas -

How to cook deliciously - Pumpkin Zucchini Bread

1. Stage

Preheat oven to 350°F. Line an 9“-x-5” loaf pan with parchment paper, leaving a 2-inch overhang on the long sides;

2. Stage

In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt.

3. Stage

In a separate large, whisk together melted butter, sugar, pumpkin puree, sour cream, egg, egg yolk and vanilla. Fold in zucchini.

4. Stage

Gradually add dry ingredients to wet ingredients and mix to combine. Transfer batter to prepared pan and sprinkle evenly with pepitas. Bake until a toothpick inserted into the center of the loaf comes out clean, 50 minutes to 1 hour. Let cool slightly. Use the parchment to help remove the loaf from the pan. Transfer to a wire rack to cool completely.