Pumpkin Zucchini Bread is loaded with flavor and just the right warm fall spices and add-ins. This bread is so easy and the result is a moist and delicious loaf you want to make over and over!
Pumpkin Zucchini Bread
I absolutely love this bread! A sweet, fluffy quick bread filled with pumpkin, zucchini, and delicious fall spices. Whether you are preparing for friends coming over for afternoon coffee hour, or you simply want to send a delicious treat in your kids’ lunch box, this Pumpkin Zucchini Bread is the answer to your bread making prayers!
I had a surplus of zucchini in my garden this year and wanted a fall twist on a traditional zucchini loaf! Pumpkin and zucchini both make baking extra moist (like in Zucchini Brownies or even a delicious Chocolate Pumpkin Bread).
Tips for How to Make Pumpkin Zucchini Bread
- You can easily grate the zucchini with a hand grater and there is no need to peel it first (don’t worry, you’ll never know the zucchini is even in there).
- You don’t want to squeeze your zucchini dry for this recipe as the moisture is required to keep the loaves nice and moist!
- As with all quick breads, be sure to mix the wet and dry ingredients just until combined as overmixing will cause a chewy dry loaf.
- The cream cheese topping the perfect topping on this bread. It’s sweet and creamy with the perfect balance of cream cheese and sugar! Keep in mind the topping is soft and it will not set like a frosting would. Because of this, I usually slice the bread and drizzle the glaze overtop if I am serving it right away. If not, I either skip the glaze or just drizzle a little on each piece as I serve or eat it.
How to Store Pumpkin Zucchini Bread for Later
My family absolutely LOVES this bread! If I’m able to pry any bread away from their hungry hands I store it sealed at room temperature for up to 2 days (after that I freeze it as it’s so moist it can spoil quickly).
Another great idea is to slice and freeze this bread and just take a couple of slices out for a snack or to add to a lunchbox. When I get my 3 o’clock craving for something sweet, I love to grab a hot cup of coffee and a piece of this Pumpkin Zucchini Bread to satisfy my craving! Enjoy!
Pumpkin Chocolate Chip Zucchini Bread
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- 3 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 eggs
- 2 cups white sugar
- 1/3 cup vegetable oil
- 1 cup canned pumpkin (not pumpkin pie filling)
- 2 cups shredded zucchini , do not drain or squeeze
- 1/2 cup walnuts or mini chocolate chips (optional)
Cream Cheese Glaze
- 1/4 cup cream cheese , softened
- 4 tablespoons powdered sugar
- 3-4 tablespoons light cream
Preheat oven to 350 degrees F. Grease and flour two loaf pans and set aside.
In a large bowl, combine flour, cinnamon, salt, baking soda, and baking powder with a whisk. In a separate bowl, mix eggs,oil, pumpkin and sugar.
Add pumpkin mixture to dry ingredients and stir just until combined. Fold in zucchini and nuts or chocolate chips if using. Pour into prepared pans.
Place in the oven and reduce heat to 325 degrees. Bake 40-50 minutes for a 9x5 pan and 45-55 minutes for an 8x4 pan or until a toothpick comes out clean. DO not over bake!
Cool 20 minutes and remove from pans.
Cream Cheese Glaze
Beat cream cheese & powdered sugar together. Stir in cream a little at a time until glaze reaches desired consistency. Pour over cooled loaves.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Slightly adapted from Taste of Home
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