Description
A moist and flavorful quick bread that combines the classic tastes of pumpkin and zucchini, finished with a sweet cream cheese glaze.
Ingredients
For the loaf:
3 cups all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 large eggs
2 cups granulated sugar
1/3 cup vegetable oil
1 cup pure pumpkin puree
2 cups shredded zucchini
1/2 cup nuts or chocolate chips, optional
For the glaze:
1/4 cup cream cheese, room temperature
4 tablespoons powdered sugar
dash of cinnamon
3–4 tablespoon milk
Instructions
- Step 1: Preheat the oven to 350 degrees. Grease and line two loaf pans with parchment paper and set them aside.
- Step 2: In a large bowl, mix the flour, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger.
- Step 3: In another bowl, combine the pumpkin, eggs, oil, and sugar.
- Step 4: Add the wet ingredients to the dry ingredients and stir until just barely combined.
- Step 5: Gently fold in the shredded zucchini, as well as the optional chocolate chips or nuts.
- Step 6: Pour the batter evenly into the prepared baking pans.
- Step 7: Bake for approximately 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: Cool the loaves in their pans for 15 minutes.
- Step 9: Gently lift the loaves out using the parchment paper edges and let them cool completely on a wire rack.
- Step 10: For the glaze, whip the cream cheese, cinnamon, and powdered sugar together.
- Step 11: Add milk one spoonful at a time as necessary to create a pourable glaze.
- Step 12: Pour the glaze over the cooled loaves.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Do not drain any liquid from the shredded zucchini.
Be careful not to overbake the bread.
Allow loaves to cool completely before applying the glaze.
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Category: Quick Bread
- Method: Bake
- Cuisine: American