Pumpkin Zucchini Bread marries all the comforting flavors of fall with the wholesomeness of garden-fresh zucchini, creating a beautifully moist loaf that instantly brings warmth and nostalgia to any kitchen. Imagine cozy cinnamon and spices weaving through tender bites, punctuated by a subtle earthy sweetness from pumpkin and flecks of vibrant green zucchini. Whether you enjoy it as a breakfast treat, an afternoon snack, or a sweet addition to brunch, this is one of those recipes you’ll want to return to again and again.
Ingredients You’ll Need
Gathering everything for Pumpkin Zucchini Bread couldn’t be easier, and each ingredient on this list works magic in the final loaf. From warm spices to luscious pumpkin and tender zucchini, these pantry staples ensure a golden crumb, unbeatable flavor, and just the right touch of sweetness.
- Canned pumpkin puree: Adds rich color, flavor, and incredible moisture to the loaf.
- Grated zucchini (squeezed dry): Lends natural tenderness, a boost of veggies, and pretty green specks throughout the bread.
- Large eggs: Bind everything and help the bread rise to a soft, sliceable texture.
- Vegetable oil: Keeps the crumb moist and supple without weighing it down.
- Granulated sugar: Provides sweetness and gives the bread a light, tender crumb.
- Packed brown sugar: Boosts moisture and hints of caramel flavor, deepening the overall taste.
- Vanilla extract: Enhances the aromas and ties all the flavors together beautifully.
- All-purpose flour: The reliable backbone that gives the bread its structure.
- Baking powder & baking soda: Leaveners that ensure your Pumpkin Zucchini Bread rises perfectly every time.
- Salt: Balances and brightens all the sweet and spiced notes.
- Ground cinnamon, nutmeg, ginger, and cloves: These four spices create a cozy, autumnal warmth and classic pumpkin bread personality.
- Chopped walnuts or pecans (optional): For those who love a little nutty crunch and extra richness.
How to Make Pumpkin Zucchini Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan well. Giving your pan a good coating ensures that the Pumpkin Zucchini Bread slips out easily after baking and bakes evenly for a golden exterior with a tender crumb inside.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well blended. This creamy, golden mixture forms the luscious, flavorful base of your bread.
Step 3: Add the Zucchini
Stir the grated and squeezed-dry zucchini right into the wet mix. The zucchini disappears into the batter, adding unbeatable moisture and tiny green flecks for a stunning slice.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mixing the dry ingredients ahead of time helps your Pumpkin Zucchini Bread bake up beautifully even and ensures that all those cozy spices are evenly distributed in every bite.
Step 5: Bring It All Together
Gradually stir the dry ingredients into the wet mixture, taking care not to overmix. Fold gently just until any streaks of flour disappear. If you love a nutty crunch, this is when you fold in those chopped walnuts or pecans.
Step 6: Bake to Perfection
Pour your batter into the greased loaf pan and smooth the top. Slide it into the oven and bake for 55 to 65 minutes, or until a toothpick poked into the center comes out clean. When it’s done, let the bread cool in the pan for 10 minutes, then lift it onto a wire rack to cool completely before slicing.
How to Serve Pumpkin Zucchini Bread
Garnishes
The simplest joys are sometimes best. A dusting of powdered sugar, a drizzle of glaze, or a sprinkle of extra chopped nuts can turn a humble slice of Pumpkin Zucchini Bread into something special. If you’re feeling a little indulgent, a slather of maple butter or a swipe of cream cheese takes each bite to delightful new heights.
Side Dishes
This bread stands beautifully on its own but is also wonderful alongside a steaming mug of coffee or chai. For a cozy brunch spread, try your Pumpkin Zucchini Bread with a fresh fruit salad, tangy yogurt, or even a handful of crisp apple slices. Every bite brings out the best of the season.
Creative Ways to Present
Looking to wow your guests? Serve Pumpkin Zucchini Bread sliced thick and topped with mascarpone, honey, and cinnamon, or cut into cubes for a harvest-inspired trifle. Mini loaves wrapped in parchment make memorable edible gifts for neighbors, teachers, or anyone who needs a little autumn cheer.
Make Ahead and Storage
Storing Leftovers
Once your Pumpkin Zucchini Bread has cooled completely, wrap it tightly in plastic wrap or foil. It keeps wonderfully at room temperature for up to 3 days. For even longer freshness, store it in the refrigerator—the flavors somehow become even cozier after a day or two.
Freezing
This bread is a dream for make-ahead bakers! To freeze, wrap the entire loaf or individual slices tightly in plastic wrap and then aluminum foil. Tuck them in a freezer-safe bag or container and enjoy within 3 months. Thaw at room temperature for a few hours or overnight for perfect texture.
Reheating
If you love a warm slice, just pop a piece of Pumpkin Zucchini Bread into the microwave for 10 to 15 seconds, or toast it lightly in a toaster oven. You’ll notice the aromas of cinnamon and spice bloom all over again—just as inviting as the day you made it.
FAQs
Can I use fresh pumpkin puree instead of canned?
Absolutely! Just be sure to drain any excess liquid from the fresh puree for consistent moisture in your Pumpkin Zucchini Bread. The flavor will be wonderfully earthy and homemade.
Do I need to peel the zucchini?
No need to peel—just wash the zucchini well and grate with the skin on. The peel adds a pop of color and blends seamlessly into the bread for added nutrition.
Can I make this recipe gluten free?
Yes! Substitute an all-purpose gluten-free flour blend (make sure it contains xanthan gum if your blend doesn’t already have it). The result is tender, flavorful, and just as satisfying as the classic version.
What other mix-ins work well?
Try adding chocolate chips, dried cranberries, or a swirl of cream cheese to your Pumpkin Zucchini Bread for new twists and delicious bursts of flavor. Feel free to play with your favorites!
Why is my bread dense or gummy in the center?
Often, bread that turns out too dense is a result of over-mixing or under-baking. Mix just until everything comes together, and always test for doneness with a toothpick. Let your Pumpkin Zucchini Bread cool completely for slices that hold together.
Final Thoughts
If you’re looking for a cozy recipe that captures the very best of autumn baking, this Pumpkin Zucchini Bread is ready to become a new favorite in your home. It’s simple, satisfying, and full of heart. Give it a try and share a warm, fragrant loaf with someone you love—you won’t be disappointed!
