Zumpkin Bread Recipe

Name: Zumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cup all-purpose flour; 1 tsp baking powder; 1 tsp salt; 1 tsp baking cocoa; 1 tsp baking soda; 2 cup pureed zucchini; 1 cup pumpkin puree; 1 tbsp cinnamon; 1 tbsp five spice-optional; 2 cup sugar; 3 eggs; 1 cup vegetable oil; 1 cup chopped nuts - optional; 1 cup raisins - optional; 1 tbsp vanilla extract

Servings: persons

3 cup all-purpose flour
1 tsp baking powder
1 tsp salt
1 tsp baking cocoa
1 tsp baking soda
2 cup pureed zucchini
1 cup pumpkin puree
1 tbsp cinnamon
1 tbsp five spice-optional
2 cup sugar
3 eggs
1 cup vegetable oil
1 cup chopped nuts - optional
1 cup raisins - optional
1 tbsp vanilla extract

1
Combine first 7 ingredients in bowl: mix well.
2
Add mixture of sugar, eggs, oil, nuts, raisins and vanilla: mix well.
3
Pour into 2 greased 5-x-9 inch loaf pans.....or in the size of your choice.
4
Bake at 350F for 40 minutes.
5
It make take longer depending on your oven.
6
So I started out at half the time and then went with 10 minute increments until done.
7
Use toothpicks to test the center.

1397

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 3 cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, 1 tsp baking cocoa, and more.

Yes, Zumpkin 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.

Zumpkin Bread

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