Monday, October 16, 2017

Pumpkin Zucchini Bread

I have to confess that I'm taking this recipe from another website: It states on that website, "Originally published as Pumpkin Zucchini Bread in Bountiful Harvest Cookbook 1994, p25." So it looks like it's just one of those recipes that gets handed from one person to the next. Now, I did a bit of tweaking, and I read in the comment that other people did similar tweaking, so I guess it's also one of those recipes where everyone has their own version. 

I'm copying it here because the other website is annoying to read on a cell phone and I want to be able to find it quickly. I have to state a word of warning about this bread, though: it is SO delicious that you may not be able to keep from eating several slices a day and then, there's two loaves, so... I ended up eating practically a whole loaf myself in one week and gained four pounds! There's just something so... comfort food, earthly, homey about it that I just wanted to wallow in it. 

I tried making an even healthier version, but it took all the best taste out of it. I've put my additions in parentheses. Some people also added chocolate chips, but that would make it more fattening, not less. I have tasted pumpkin bread with chocolate chips and it is indeed delicious but... well, maybe if you were giving it as a gift.

3 lg eggs
2 cp sugar (1 3/4 cp Zulka Morena Pure Cane Sugar--brown sugar might also be good)
1 cp canned pumpkin
1 cp butter, melted (3/4 cp butter + 1/4 cp unsweetened apple sauce)
1 T vanilla
3 cp AP flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon (2 tsp)
1/2 tsp nutmeg
1/2 tsp cloves
(1/4 tsp allspice)
1 cp shredded zucchini (2 cp)
1 cp chopped walnuts

1. Preheat oven to 350 F
2. Grease and flour two 9x5 loaf pans (although I think maybe 8x4 might work)
3. Sift dry ingredients together and set aside.
4. Stir together eggs and sugar
5. Add pumpkin, melted butter (slowly if still hot), and vanilla and stir well
6. Gradually stir in dry ingredients
7. Stir in zucchini and nuts
8. Divide evenly between the pans
9. Bake 45 - 50 minutes or till loaves test done with a toothpick inserted in the center
10. Cool on rack for 10 minutes before turning out

1 slice: 176 calories, 9g fat (4g saturated fat), 35mg cholesterol, 147mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 3g protein.