Pumpkin and Zucchini, a Perfect Pair

Canned pumpkin gives the loaf its orange hue. Will Dickey/TNS

This pumpkin zucchini bread is the perfect marriage of classic pumpkin bread and zucchini bread. Zucchini helps keep the bread tender and moist, while canned pumpkin gives it an orange hue that carries the flavor of pumpkin pie spice.

Pumpkin-Zucchini Bread

Active Time: 15 minutes Total Time: 2 hours, 15 minutes

Serves 12

• 1/2 cup unseasoned pumpkin puree
• 1/2 cup canola oil (or other neutral cooking oil)
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups packed grated zucchini
• 1 cup all-purpose flour
• 3/4 cup whole-wheat pastry flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Chopped pecans or pepitas (optional)

Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

Whisk pumpkin, oil, sugar, eggs, and vanilla together in a medium bowl. Fold in zucchini. Fold in all-purpose flour, pastry flour, pumpkin pie spice, baking soda, baking powder, and salt just until combined.

Pour the batter into the prepared pan. Sprinkle with pecans (or pepitas), if desired. Bake until a wooden pick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Let cool in the pan on a wire rack for 10 minutes. Run a knife along the edges of the pan to remove the loaf; place on the rack to cool completely, about 1 hour.

Tasty Tip

To make ahead: Store airtight at room temperature for up to two days or freeze for up to three months.

Recipe Nutrition Per Serving

1218 Calories, Total Fat: 11 g, Saturated Fat: 1 g, Cholesterol: 31 mg, Carbohydrates: 27 g, Fiber: 2 g, Total Sugars: 10 g, Added Sugars: 8 g, Protein: 4 g, Sodium: 216 mg, Potassium: 137 mg, Phosphorus: 73 mg, Iron: 1 mg, Folate: 40 mcg, Calcium: 68 mg, Vitamin A: 1671 IU, Vitamin C: 4 mg, Vitamin D: 7 IU.