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A slice of pumpkin zucchini bread with walnuts.
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5 from 53 votes

Pumpkin Zucchini Bread

Sweet and tempting this Zucchini Pumpkin Bread is the perfect late summer quick bread.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Bread, Dessert Recipes
Cuisine: American
Servings: 10 Servings
Calories: 412kcal
Author: Laura

Ingredients

Streusel topping ingredients:

  • ½ cup all purpose flour
  • pinch salt
  • 1 tsp cinnamon
  • ½ cup brown sugar
  • 4 tbsp butter melted

Ingredients:

  • 1 ¾ cup all purpose flour
  • 2 ½ tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • ⅓ cup brown sugar
  • ⅓ cup granulated sugar
  • ½ cup oil
  • 1 egg
  • 2 tsp vanilla
  • ⅔ cup pumpkin puree
  • 1 cup shredded zucchini squeeze out some of the moisture if it's really wet, not all of it, just lightly pat it dry
  • ¾ cup chopped walnuts or pecans these add structure to your loaf and keep it a little lighter in the pan

Instructions

  • Preheat oven to 325º
  • grease or butter a 9x5 loaf pan, set aside
  • OR you can line the pan with parchment paper before adding the batter to make it easier to remove the loaf from the pan
  • To make streusel, combine first four streusel ingredients, then mix in butter until crumbly, and set it in the fridge to cool
    A white bowl of streusel.
  • In a small mixing bowl, combine flour, baking soda, pumpkin pie spice, cinnamon and salt and set aside.
    A marble surface holding a bowl of flour, cinnamon, and nutmeg for making pumpkin zucchini bread.
  • In a larger bowl, whisk both sugars, and oil together
    Glass bowl with wet ingredients for zucchini pumpkin bread.
  • Add pumpkin, vanilla, and egg and whisk until smooth
    A mixing bowl with eggs and pumpkin in preparation for baking pumpkin bread.
  • pat the zucchini dry if it is super juicy
    Zucchini with pumpkin bread wet ingredients tossed in a bowl.
  • Stir in zucchini to the wet ingredients
  • Add dry ingredients, and stir until just combined
    A glass bowl with pumpkin and zucchini bread ingredients.
  • Fold in the chopped pecans
    A bowl filled with zucchini pumpkin batter and walnuts on top.
  • Pour batter into your prepared 9x5 loaf pan
    Quick bread batter in a loaf pan.
  • Top with streusel
    A pumpkin zucchini bread with a crumble topping.
  • Bake in preheated oven for 75 minutes, or until an instant read thermometer reads 205f°
  • Remove from oven and let cool 10 minutes
  • Loosen edges of loaf from pan with a butterknife or icing spatula, and remove from pan to finish cooling on a wire rack
    A pumpkin bread sitting on a cooling rack.

Video

Nutrition

Serving: 1slice | Calories: 412kcal | Carbohydrates: 50g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 307mg | Potassium: 168mg | Fiber: 2g | Sugar: 26g | Vitamin A: 2738IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg
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