Pumpkin Zucchini Bread

Name: Pumpkin Zucchini Bread
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 32
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoon baking soda; 237 milliliters butter, melted; 237 milliliters canned pumpkin; 3 eggs, lightly beaten; 710 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 1 teaspoons ground cloves; 1 teaspoons ground nutmeg; 1 teaspoons salt; 473 milliliters sugar; 1 Tbsp vanilla extract; 237 milliliters chopped walnuts; 237 milliliters shredded zucchini

Pumpkin Zucchini Bread is a lacto ovo vegetarian breakfast. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 176 calories, 2g of protein, and 9g of fat. This recipe serves 32. 1 person found this recipe to be yummy and satisfying. If you have vanillan extract, baking soda, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour. Pumpkin Zucchini Bread, Pumpkin Zucchini Bread, and pumpkin zucchini bread are very similar to this recipe.

Instructions

In a bowl, combine eggs and sugar.

Ingredients you will need

Sugar

Egg

Equipment you will use

Bowl

Add pumpkin, butter and vanilla.

Ingredients you will need

Pumpkin

Vanilla

Butter

Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts.

Ingredients you will need

Zucchini

Pumpkin

Nuts

Pour into two greased and floured 9-in. x 5-in. loaf pans.

Equipment you will use

Loaf Pan

Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes.

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Oven

Remove to a wire rack.

Equipment you will use

Wire Rack

Equipment

Ingredients

Servings:

1teaspoons

baking powder 1teaspoon

baking soda 237milliliters

butter, melted 237milliliters

canned pumpkin 3

eggs, lightly beaten 710milliliters

all-purpose flour 1teaspoons

ground cinnamon 1teaspoons

ground cloves 1teaspoons

ground nutmeg 1teaspoons

salt 473milliliters

sugar 1Tbsp

vanilla extract 237milliliters

chopped walnuts 237milliliters

shredded zucchini

Recommended wine: Cream Sherry, Port, Moscato Dasti

Zucchini Bread works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.