There’s something deeply comforting about the scent of pumpkin zucchini bread baking in the oven—a warm, spicy aroma that fills the kitchen and wraps around you like a cozy blanket. I remember the first time Mama Lou made this bread on a crisp autumn afternoon, her hands dusted with flour, humming softly while my sister Ouma and I eagerly waited for that first slice. It was more than just bread; it was a moment of togetherness, a cherished tradition that reminded me how food can carry the love of family across generations. Today, I’m excited to share this special pumpkin zucchini bread recipe with you, hoping it brings the same warmth and joy to your home as it has to mine.
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Why You’ll Love This Pumpkin Zucchini Bread
What makes pumpkin zucchini bread so irresistible? For me, it’s the perfect balance of moistness from the zucchini and the gentle sweetness with a hint of spice from the pumpkin. This bread feels like a hug from Mama Lou herself, who always believed that good food nurtures both body and soul. The addition of zucchini might sound surprising, but it keeps the bread unbelievably tender without overpowering the flavors. And because it uses wholesome ingredients, you get a slice that feels indulgent and nourishing all at once.
One of my favorite memories is sharing this bread with Ouma on chilly Sunday mornings. We’d slice it thick, slather it with butter, and sip on hot tea as we talked about everything and nothing. It’s these little moments that make pumpkin zucchini bread so much more than just a recipe—it’s a thread woven through my family’s story. Whether you’re baking it for your family, friends, or a quiet moment alone, I promise you’ll find yourself reaching for seconds.
Ingredients You’ll Need for This Pumpkin Zucchini Bread
- 1 ¾ cups all-purpose flour (you can substitute half with whole wheat flour for a nuttier flavor)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar (feel free to use coconut sugar for a richer, caramel note)
- ½ cup vegetable oil (or melted coconut oil for a subtle tropical touch)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (fresh or canned, just make sure it’s pure pumpkin, not pie filling)
- 1 cup grated zucchini (squeeze out excess moisture to avoid sogginess)
- ½ cup chopped walnuts or pecans (optional, but Mama Lou always insisted on nuts for that added crunch)
Nutrition Facts
- Calories: Approximately 250 per slice (based on 12 slices)
- Protein: 4g
- Fat: 11g (mostly from healthy oils and nuts)
- Carbohydrates: 34g
- Fiber: 3g
- Sugar: 18g (naturally balanced with the pumpkin and zucchini)
- Sodium: 180mg
Irresistible Pumpkin Zucchini Bread Recipe You Need to Try
Learn how to make delicious pumpkin zuchinni bread. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 ¾ cups all-purpose flour (you can substitute half with whole wheat flour for a nuttier flavor)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar (feel free to use coconut sugar for a richer, caramel note)
- ½ cup vegetable oil (or melted coconut oil for a subtle tropical touch)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (fresh or canned, just make sure it’s pure pumpkin, not pie filling)
- 1 cup grated zucchini (squeeze out excess moisture to avoid sogginess)
- ½ cup chopped walnuts or pecans (optional, but Mama Lou always insisted on nuts for that added crunch)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. I remember Mama Lou always said, “A good loaf pan is your best friend in the kitchen.”
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This blend of spices brings that nostalgic warmth I always associate with the first bite.
- In a large bowl, beat the sugar and oil together until well combined, about 2 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix in the pumpkin puree until smooth. Then fold in the grated zucchini, making sure it’s evenly distributed. This step reminds me of the afternoons Ouma and I spent grating zucchini while Mama Lou shared stories from her childhood.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep your bread tender and soft.
- If you’re including nuts, fold them in now. Mama Lou loved adding a handful of walnuts for texture and a little surprise in every bite.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it into the oven and bake for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Allow the bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. This cooling time is crucial—trust me, Mama Lou never let us rush this part!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Pumpkin Zucchini Bread
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. I remember Mama Lou always said, “A good loaf pan is your best friend in the kitchen.”
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This blend of spices brings that nostalgic warmth I always associate with the first bite.
- In a large bowl, beat the sugar and oil together until well combined, about 2 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix in the pumpkin puree until smooth. Then fold in the grated zucchini, making sure it’s evenly distributed. This step reminds me of the afternoons Ouma and I spent grating zucchini while Mama Lou shared stories from her childhood.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep your bread tender and soft.
- If you’re including nuts, fold them in now. Mama Lou loved adding a handful of walnuts for texture and a little surprise in every bite.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it into the oven and bake for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Allow the bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. This cooling time is crucial—trust me, Mama Lou never let us rush this part!
Tips for Making the Best Pumpkin Zucchini Bread
From years of baking alongside Mama Lou and experimenting with recipes with Ouma, I’ve learned a few things that make a world of difference:
- Grate the zucchini finely and squeeze out excess water. This prevents your bread from turning soggy but keeps it moist.
- Use fresh spices. Ground cinnamon and nutmeg lose their punch quickly, so I always keep small jars and replenish often.
- Don’t overmix the batter. A few lumps are okay; overmixing develops gluten and can make the bread tough instead of tender.
- Let the bread cool completely before slicing. This helps the crumb set and prevents crumbling when you cut it.
- Experiment with add-ins. Ouma once tossed in dried cranberries, and it added a lovely tart burst. Walnuts or pecans are a classic, but feel free to get creative.
Serving Suggestions and Pairings
Pumpkin zucchini bread is wonderfully versatile. I love to start my day with a thick slice toasted and slathered with a bit of butter or cream cheese, paired with a strong cup of coffee. For a cozy afternoon, it’s perfect alongside a warm chai or spiced tea, echoing those afternoons spent with my sister and Mama Lou. Learn more: Irresistibly Easy Amish Apple Fritter Bread Recipe You’ll Love
If you’re entertaining, try serving it with a smear of honey butter or a dollop of mascarpone cheese for a touch of elegance. It also pairs beautifully with a scoop of vanilla ice cream for a comforting dessert. The subtle sweetness and spice make it the perfect partner to so many flavors.
Storage and Reheating Tips
Like any good homemade bread, pumpkin zucchini bread tastes best fresh but stores well too. I learned from Mama Lou that wrapping it tightly in plastic wrap and storing it in an airtight container keeps it moist and flavorful for up to 3 days at room temperature.
If you want to keep it longer, slice and freeze individual pieces in freezer bags. When you’re ready to enjoy, simply thaw a slice at room temperature or warm it gently in the microwave for about 15-20 seconds. Reheating in a toaster oven also works beautifully, restoring that fresh-baked texture.
Frequently Asked Questions
What are the main ingredients for pumpkin zuchinni bread?
The main ingredients for pumpkin zuchinni bread include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make pumpkin zuchinni bread?
The total time to make pumpkin zuchinni bread includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make pumpkin zuchinni bread ahead of time?
Yes, pumpkin zuchinni bread can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with pumpkin zuchinni bread?
pumpkin zuchinni bread pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is pumpkin zuchinni bread suitable for special diets?
Depending on the ingredients used, pumpkin zuchinni bread may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Every time I bake this pumpkin zucchini bread, I’m reminded of the simple joys of family, tradition, and the quiet magic that happens in the kitchen. It’s a recipe that carries the spirit of Mama Lou’s generosity and the laughter I shared with Ouma during those baking afternoons. It’s more than just a loaf; it’s a story told in spices and sweetness, in textures soft and tender.
I invite you to make this pumpkin zucchini bread your own—to share with loved ones, to savor on your own, and to create new memories that will warm your heart for years to come. Because at the end of the day, the best recipes are the ones that bring us closer, one slice at a time.
