Monday, November 12, 2012

Pumpkin Spice Zucchini Bread

I knew when I saw this recipe that I would be trying it. I think I have made 3 other zucchini bread recipes from Carol on Taste of Home bulletin board and have loved them all. This one did NOT disappoint. I realized after I started making this that I did not have cinnamon chips. Since I was running out to the store, I bought the cinnamon extract. I was just going to add an extra tsp of cinnamon if I didn't have the extract. I went ahead and doubled the recipe since I knew I would love it---I am glad I did!

PUMPKIN SPICE ZUCCHINI BREAD
Carol—Taste of Home bb

3 eggs, beaten
1 1/2 c. sugar
3 tsp. vanilla extract
1 tsp. cinnamon extract
1/2 c. oil
1 c. pumpkin puree
2 c. grated, unpeeled zucchini
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. freshly ground nutmeg
1/2 tsp. ground cloves
1 (4 serving size) pkg. pumpkin spice instant pudding mix***Beth couldn't find this--used vanilla pudding and added 1 tsp pumpkin pie spice

1 c. pecans, chopped
1 c. cinnamon baking chips

In a medium bowl, beat eggs until light; add sugar and mix well. Whisk in extracts, oil and pumpkin until well mixed; stir in zucchini. Set aside.
In a large bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and instant pudding mix; make a well in the center. Add the zucchini mixture along with the pecans and cinnamon chips; stir until dry ingredients are just moistened-do not over mix.
Divide batter between 2 greased 9x5-inch loaf pans or 6 greased 5x3-inch mini loaf pans.
Bake @ 350 degrees 1 hour for regular size loaves, 35-45 minutes for mini loaves, or until toothpick inserted in center comes out clean.

Let cool in pans or 20 minutes; run a knife around the edge of each loaf, remove loaves to wire rack and cool completely. Freezes very well.

 

1 comment:

  1. Hi Beth-I'm so glad you liked this bread. It's one of our favorites too. I find the cinnamon chips are a seasonal item here in MA......they show up in November for holiday baking.

    Carol

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