The Two Peas & Their Pod Cookbook is here.Order Now Quick Summary Pumpkin Zucchini Bread- A blend of pumpkin bread and zucchini bread in one loaf! This easy quick bread is sweet, moist, and filled with warm spices.Enjoy a slice for breakfast or anytime of the day.

Pumpkin Bread and Zucchini Bread are two of my favorite quick breads to bake.And when it’s the end of summer and the start of fall, I combine the two in ONE loaf to make the most fantastic loaf of bread.This Pumpkin Zucchini Bread is best of both worlds! The bread is easy to make, super moist (thanks to the pumpkin and zucchini), and bursting with warm spices.

You will also LOVE the sugary crust on top.It adds the perfect amount of sweetness and makes the bread extra pretty.Enjoy a thick slice for breakfast, snack time, or even dessert.

It is also a great bread to pack in lunch boxes.Kids and adults love this delicious quick bread! Quick Bread Ingredients Flour– to measure flour, I fluff, spoon the flour into the measuring cup, and scrape off the excess with a butter knife.Never pack your flour! Baking powder and baking soda– make sure they are fresh!SaltSpices– cinnamon, ginger, nutmeg, and cloves! Pumpkin– use pumpkin puree and not pumpkin pie filling.

Oil– you can use canola, vegetable, or even melted coconut oil.Sugar– you will need brown sugar and granulated sugar.Buttermilk– to keep the bread super moist.

Egg– at room temperature.Vanilla extractZ

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