Pumpkin Banana Zucchini Spice Bread Recipe

Name: Pumpkin Banana Zucchini Spice Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs (I use large); 1/2 cup milk (I use 2%); 1/2 cup vegetable oil; 1/2 cup applesauce (I keep those single serving ones on hand so I don't need to use a whole jar before it spoils); 1/2 cup butter (soft not melted); 1 1/2 cups white sugar; 1 1/2 cups brown sugar (not packed, just scooped like the white); 2 -3 2 -3 cups bananas (however you wish to break it down) or 2 -3 cups zucchini (however you wish to break it down); 2 teaspoons vanilla (I'm a stickler for real vanilla in baking); 3 cups all-purpose flour (SIFTED); 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt (or I use just a dash of natural sea salt); 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves

Servings: persons

4 eggs (I use large)
1/2 cup milk (I use 2%)
1/2 cup vegetable oil
1/2 cup applesauce (I keep those single serving ones on hand so I don't need to use a whole jar before it spoils)
1/2 cup butter (soft not melted)
1 1/2 cups white sugar
1 1/2 cups brown sugar (not packed, just scooped like the white)
2 -3 2 -3 cups bananas (however you wish to break it down) or 2 -3 cups zucchini (however you wish to break it down)
2 teaspoons vanilla (I'm a stickler for real vanilla in baking)
3 cups all-purpose flour (SIFTED)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt (or I use just a dash of natural sea salt)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

1
Preheat oven to 350. Don't be afraid to leave the mixer in the cupboard! I always stir this up by hand w/ no trouble & I have rheumatoid arthritis.
2
In large mixing bowl combine: eggs, milk, oil, applesauce, butter, sugars, pumpkin etc., vanilla. I usually give each ingredient a good stirring before adding the next one. Mix well.
3
In separate bowl combine & mix dry ingredients. If you don't have a flour sifter, hold a whisk over measuring cup & sprinkle flour above it. It makes SO much difference to sift your flour. If you simply cannot do it, then cut flour back about 1/4 cup. Gradually add flour mix to first mixing bowl & beat together until smooth.
4
Grease & flour 2 loaf pans & evenly divide batter among them. Bake for 50-60 minutes until toothpick test comes out clean. Allow to cool 15-20 minutes (If you can wait that long!) and invert pans to rack to complete cooling. You'll likely need to run knife around edges & tap or even bang on the bottom a bit to remove.
5
Slice & Serve. Because it is such a moist bread, I always bag the 2nd loaf & hold it in the fridge until we finish the 1st loaf, just to guard against spoilage. I've heard it freezes lovely as well, but I've never made enough that it lasted long enough for me to try.
6
Note: This will be my first try at posting a recipe, though I've been lurking & gleaning marvelous ones for ages on here. I'm from that sect of guard your recipes or don't give exact instructions, lol -- however, it occurred to me it was time to share back -- hope you all enjoy! -Oz.

1601

kcal

Calories

Fat

236

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 eggs (I use large), 1/2 cup milk (I use 2%), 1/2 cup vegetable oil, 1/2 cup applesauce (I keep those single serving ones on hand so I don't need to use a whole jar before it spoils), and more.

Yes, Pumpkin Banana Zucchini Spice Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Banana Zucchini Spice Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions