Sunday, October 11, 2015

Pumpkin Zucchini Bread

We were starved for homemade bread and had leftover pumpkin from a failed attempt at Pumpkin Spice Creamer. Rachel's mom had a great recipe for pumpkin bread so we tried it and it was great! We made 1/3 of the recipe and got a big loaf. -Kathleen



Pumpkin Zucchini Bread
Carol Rindom (Kathleen's roommate's mom)
Makes: 6 loaves

9 eggs
4 cups sugar
2 cups pumpkin or applesauce
6 t vanilla
3 t salt
2T cinnamon
1 cup oil
6 cups grated zucchini
9 cups sifted flour (part whole wheat)
3 t baking soda
1 1/2 t baking powder


Beat eggs until light. Add oil, sugar, zucchini, pumpkin and vanilla. Mix well. Add dry ingredients, sifted together. Mix to blend. Divide into pans.

Bake at 325 degrees for 1 hour (for 9x5 pans- 30 minutes for small).

Remove from pans and cool.

Serve with butter and cinnamon sugar!

Freezes well.

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