Pumpkin Zucchini Bread Recipe

There’s a certain magic that happens when you pull a freshly baked loaf of Pumpkin Zucchini Bread from your oven—the kitchen fills with a cozy aroma of autumn spices, and you know you’re about to enjoy a slice of something truly special. This wonderfully moist, flavorful quick bread marries the earthy sweetness of pumpkin with the delicate freshness of zucchini, all wrapped up in a warmly spiced embrace. Whether you serve it for breakfast, as an afternoon snack, or even sneak a late-night slice, Pumpkin Zucchini Bread is bound to become a staple whenever you crave comfort and homemade goodness.

this Recipe

Ingredients You’ll Need

Each ingredient in this recipe plays an important role, ensuring your Pumpkin Zucchini Bread turns out perfectly tender, beautifully spiced, and just sweet enough. It’s a short list, but every element adds something unique to the loaf’s flavor, color, and irresistible texture.

• Pumpkin puree: Brings hearty richness and natural sweetness while keeping the bread moist.
• Grated zucchini (squeezed dry): Adds moisture and a subtle fresh flavor; squeezing out excess water helps the loaf bake evenly.
• Eggs: Essential for binding everything together and creating a tender crumb.
• Vegetable oil: Provides moistness and ensures a soft, melt-in-your-mouth texture.
• Unsweetened applesauce: Lightens up the recipe while adding extra moisture and a hint of fruitiness.
• Granulated sugar: Sweetens the bread and helps with browning.
• Brown sugar: Adds depth and caramel-like notes to the overall flavor.
• Vanilla extract: Enhances every other flavor and brings gentle warmth.
• All-purpose flour: Forms the structure of the loaf without being heavy.
• Baking soda: Reacts to the acidity of the pumpkin for a good rise.
• Baking powder: Gives the bread an extra lift and lightness.
• Salt: Balances the sweetness and intensifies flavors.
• Ground cinnamon: Infuses the bread with warm, classic spice.
• Ground nutmeg: Adds aromatic, nutty notes that pair beautifully with pumpkin.
• Ground cloves: Lends depth and a whisper of spice that’s simply irresistible.
• Ground ginger: Provides a gentle touch of heat that rounds out the spice profile.
• Chopped walnuts or pecans (optional): For crunch and a touch of nutty richness—totally delicious if you like a little texture.

How to Make Pumpkin Zucchini Bread

Step 1: Prep Your Oven and Pan

Begin by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with either butter or nonstick spray, making sure every corner is coated to ensure an easy release. This simple prep step prevents sticking and helps the bread bake up with nicely defined edges.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together your pumpkin puree, grated (and squeezed dry) zucchini, eggs, vegetable oil, applesauce, both sugars, and vanilla extract. Whisk until the mixture looks silky smooth and well combined. The zucchini might seem like it’ll disappear, but that’s the beauty—it melds right in, delivering subtle flavor and moisture without overwhelming the pumpkin.

Step 3: Combine the Dry Ingredients

In a separate bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This step evenly disperses all the spices and leaveners throughout the flour, so every bite gets that harmonious blend of seasonal flavors.

Step 4: Blend Wet and Dry Ingredients

Now, gradually add your dry mixture into the bowl of wet ingredients, stirring gently until you don’t see any dry flour pockets left. Be careful not to overmix—just combine until it’s even. If you’re a fan of a nutty crunch, now’s the time to fold in the chopped walnuts or pecans. The batter will be thick and fragrant, promising a tender loaf ahead.

Step 5: Bake and Cool

Pour the batter into your prepared pan and use a spatula to smooth the top. Slide it into the oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the bread cool in the pan for about 10 minutes—this makes it easier to remove—then gently transfer to a wire rack to cool completely. The waiting may be the hardest part, but rest assured, it’s worth it.

How to Serve Pumpkin Zucchini Bread

Garnishes

For a touch of flair, try dusting your Pumpkin Zucchini Bread with a light sprinkle of powdered sugar. A drizzle of simple vanilla glaze or a dollop of whipped cream can also elevate each slice, especially if you’re serving it for brunch or dessert. Toasted pumpkin seeds or a few extra chopped nuts on top add a lovely crunch.

Side Dishes

This loaf pairs delightfully with a steaming cup of coffee or spiced chai. It’s also wonderful alongside a fruit salad, a yogurt parfait, or even a wedge of soft, creamy cheese for a savory-sweet combo. Spread a little salted butter or maple cream on a warm slice to take it to the next level.

Creative Ways to Present

Turn your Pumpkin Zucchini Bread into breakfast bites by slicing and pan-toasting pieces until golden, then topping with a smear of cream cheese or apple butter. For gatherings, cut the loaf into cubes for a quick “bread board” with nuts, fresh fruit, and jams. You can also wrap individual slices for lunchboxes or picnic treats—the possibilities are endless.

Make Ahead and Storage

Storing Leftovers

Keep leftover slices of Pumpkin Zucchini Bread super fresh by wrapping them tightly in plastic wrap or foil and storing at room temperature for up to three days. If your kitchen is particularly warm or humid, pop the wrapped bread in the fridge instead to help it last a little longer.

Freezing

This bread is a champion when it comes to freezing! Once fully cooled, wrap the loaf (or individual slices) tightly in a layer of plastic wrap, then a layer of foil. Label and freeze for up to three months. Thaw overnight in the fridge, or leave a slice or two at room temperature for a few hours when you’re craving a treat.

Reheating

Warm up your day by placing a slice of Pumpkin Zucchini Bread in the microwave for about 10-15 seconds. Alternatively, quickly toast it in a skillet or toaster oven for a crisp edge and irresistibly soft center. Serving warm brings back that freshly baked feel every time.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! If you have fresh pumpkin, simply roast, puree, and let it cool. Just be sure your homemade puree isn’t too watery—aim for a thick, smooth consistency similar to canned for the best texture in your Pumpkin Zucchini Bread.

Do I need to peel the zucchini before grating?

No peeling needed! The skin of zucchini is soft, and once grated and mixed into the batter, it virtually disappears, leaving only its subtle flavor and moisture behind. Plus, it adds a lovely fleck of green to your loaf.

Can I make this recipe gluten-free?

Definitely. Swap in a 1:1 gluten-free baking flour for the all-purpose flour and check your baking powder is gluten-free. The result will still be a moist and flavorful Pumpkin Zucchini Bread everyone can enjoy.

What can I use instead of vegetable oil?

Feel free to substitute melted coconut oil, canola oil, or even light olive oil in equal measure. Keep in mind, each oil will add its own subtle twist to the flavor and texture.

How do I know when the bread is fully baked?

The best way to check is to insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs attached. The top should also feel springy and set, and your kitchen will be filled with a delicious spiced aroma!

Final Thoughts

If you’re searching for a cozy homemade treat that feels like a hug in bread form, this Pumpkin Zucchini Bread is truly a must-bake. It’s easy, comforting, and oh-so versatile—perfect for every season. I can’t wait for you to share this warmly spiced loaf with your friends and family. Happy baking!

Print