Delightful Pumpkin Zucchini Streusel Bread is a moist pumpkin quick bread with fresh zucchini, crowned with a sweet and nutty streusel topping. It’s a perfect harmony of flavors that’s sure to become a seasonal favorite. This recipe makes two loaves, one to keep and one to share. (if you can part with it!)
Welcome to my favorite time of year; the Fall Season! Where the delightful aroma of freshly baked Pumpkin Zucchini Streusel Bread greets you when you enter my kitchen. This moist and flavorful quick bread recipe is a true testament to the glory of fall, blending the earthy goodness of pumpkin with the garden-fresh charm of zucchini. Finished with a sweet, crumbly streusel, it’s the perfect companion for a cup of coffee or tea on a crisp autumn day.
Who’s ready for fall? I am always sad to see summer end, but fall has always been one of my favorite seasons. Something about the crisp air that comes with the sunshine and changing leaves. Not to mention the food! It’s no secret how much I enjoy comfort food. Soups, stews, and fresh-baked bread just to name a few. This one here is a must-bake.
Easy pumpkin streusel bread
This recipe adds a bit of streusel topping to a pumpkin zucchini bread. Zucchini bread is always an easy and satisfying bread to make. Adding pumpkin and pumpkin seasoning puts a seasonal spin on it. It’s moist, and delicious and served warm. It’s the pumpkin quick bread that eats like a cake!
My favorite zucchini bread recipe
I absolutely ADORE my Grandma’s Zucchini Bread Recipe! In fact, some people look at a gifted zucchini like “What am I supposed to do with this?” I do a little happy dance because I know her zucchini quick bread recipe is the first thing I will make. Then I am going to ask them to share any other zucchini extras they have so I can make ALL the Zucchini things!
Hungry for MORE Zucchini Recipes?? Try my Air Fryer Zucchini Fries, my Italian Style Zucchini Chips or this savory Zucchini & Tomatoes recipe next! This post has all of the BEST Sweet and Savory Zucchini Recipes you could ever need!
Pumpkin Zucchini Bread
In addition to making my grandma’s recipe, I wanted to try something a little different and thought about adding pumpkin. I did a little searching on some recipes I had pinned on my Pinterest Boards. I saw a couple that I liked, and I decided to switch them up and combine them.
That is where this recipe came from.
Ingredients in Pumpkin Zucchini Bread
You will find the complete measurements and instructions for this pumpkin zucchini bread recipe in the printable recipe card at the bottom of this post.
For the Bread:
- eggs – lightly beaten
- sugar– granulated white sugar
- canned pumpkin – you will want pumpkin purée, not pumpkin pie filling
- butter -melted
- vanilla extract – I buy mine at the Mexican grocery store – pure vanilla extract is so much better tasting!
- all-purpose flour
- baking soda and baking powder
- spices: ground cinnamon, ground nutmeg, ground cloves – you could substitute pumpkin pie spice, here is my homemade pumpkin spice recipe
- zucchini – fresh grated zucchini. Use your box grater or your food processor.
- walnuts – chopped walnuts are delicious, but if you are not a fan, leave them out.
For the Streusel Topping:
- brown sugar
- spices: cinnamon, cloves, nutmeg – or sub the pie spice here
- butter – melted
- walnuts – again, optional
How to Make Pumpkin Zucchini Streusel Bread
The smell of this bread baking will make you want to pull out your fall decorations and immerse yourself in the season. As I mentioned before, the batter makes enough for two loaves. One to keep and one to share. Don’t feel like sharing? Pop one in the freezer and pull it out next time you have company over.
Begin by preheating the oven to 350 degrees F. and grease two 9×5-in loaf pans. Set aside.
To Prepare Streusel: In a bowl, Whisk the sugar, flour, and spices until combined. Stir in the nuts. Drizzle melted butter over the mix and stir with a spoon until your mixture is like wet sand, it will be lumpy.
To prepare Bread: In a bowl, combine eggs and sugar. Add pumpkin, butter, and vanilla. Sift together dry ingredients, and gradually add to the wet ingredients and mix well. Stir in zucchini and nuts.
Pour into two greased and floured 9×5-in. loaf pans.
Top with streusel. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes.
Remove to a wire rack to cool completely.
To store the bread, place it in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for about 2-3 days. To store it for a longer period of time, you can refrigerate it for up to one week or freeze it for several months.
To freeze the bread, wrap it well in plastic wrap and place it in an airtight container or freezer bag. It can be frozen for up to three months.
Love it? Pin it!
Don’t forget where you found the recipe for this delicious pumpkin zucchini streusel bread! Pin the recipe before you go!
Did you happen to catch the recipe I posted earlier this week for Homemade Pumpkin Butter? Double your pleasure and whip some up to slather on this Pumpkin Zucchini Bread. You can thank me later.
What is streusel topping?
The classic streusel topping is the best way to finish off everything from pies, cakes, and cupcakes, to any sort of sweet bread like banana, pumpkin, or zucchini bread recipes. At the most basic level, streusel is a crumbly mix of sugar, butter, and flour. Mixed, then baked, it becomes that wonderful sweet crumble that makes the bite just right.
You can add a variety of things to make the streusel even tastier too. Oats, or a variety of nut meats also make streusel even more delicious. Nuts like pecans, walnuts, hazelnuts, or cashews.
In my streusel for this pumpkin bread, I use walnuts, but that is just the way I like to do it. I also season the streusel with warm spices too. So delicious!
FAQs about this Zucchini Pumpkin Bread
- Can I use fresh pumpkin instead of canned pumpkin? Yes, you can use fresh pumpkin puree. Roast or boil pumpkin pieces until they are soft, then puree and use them in place of canned pumpkin.
- Is it necessary to peel the zucchini before shredding it? Zucchini can be shredded with the skin on. If you prefer a smoother texture, you can peel it before grating it.
- Should I adjust the baking time if I’m using smaller loaf pans? Yes, if making mini loaves, you may need to reduce the baking time. Keep an eye on the bread, and when a toothpick inserted in the center comes out clean, it’s done.
- Can I omit the streusel topping for a lower-calorie option? Certainly, the streusel topping is optional. Omitting it will reduce the calorie content, and the pumpkin zucchini loaf will still be yummy!
- Is zucchini bread really bread or is it a cake? Truth be told, cake and quick bread are essentially the same things. It’s wonderful as a dessert. Serve it warm with whipped cream. It also makes a great “coffee cake” for brunch.
- Is zucchini a vegetable or a fruit? Just like tomatoes, we all tend to think of zucchini as a vegetable, but in the botanical sense, zucchini is a fruit. In culinary terms, it’s often used as a vegetable in savory dishes due to its mild flavor and firm texture. So, think of zucchini as a vegetable in the kitchen, but a fruit in the garden.
- Egg Substitute: If you’re vegan or have an egg allergy, you can replace each egg with one of the following: 1/4 cup unsweetened applesauce, 1/4 cup mashed ripe banana or 1/4 cup plain yogurt (dairy or non-dairy)
- Butter Substitute: Make the bread dairy-free by replacing the melted butter with coconut oil, olive oil, or melted vegan butter
- Nuts: The nuts are most certainly optional so leave them out if you are allergic or are not a fan. Sunflower seeds make a great nut-free option and still give the added crunch. Pecans are also wonderful in this recipe. Or skip the nuts altogether and add some chocolate chips instead!
- Flour: For gluten-free bread, use a gluten-free flour blend in place of the all-purpose flour. Make sure it contains xanthan gum for binding.
- Sugar: Want to reduce the sugar content? Replace some or all of the sugar with coconut sugar, maple syrup, honey, or Stevia. (make sure to read the package for Stevia ratios.
- Topping: If you want a different topping or no topping at all, you can omit the streusel or use a simple glaze made from powdered sugar, a bit of milk, and a sprinkle of cinnamon or pumpkin pie spice.
Feel free to mix and match these substitutions to suit your preferences, but keep in mind that substitutions may alter the flavor and texture slightly, so it’s a good idea to experiment and adjust to your liking.
More Pumpkin & Quick Bread Recipes to Love
Can’t get enough of that pumpkin goodness? Me either! Here are some of my favorite pumpkin recipes:
- Pumpkin Spice Air Fryer Biscuit Donuts
- Glazed Baked Pumpkin Donuts
- Pumpkin Spiced Banana Bread Muffins
Need a recipe for a great bread? Here are some of my favorite quick breads:
So grab your favorite mug, pour in something soothing, and let’s get baking some pumpkin zucchini streusel bread, shall we?
- For the Bread:
- 3 large eggs, lightly beaten
- 2 cups sugar
- 1 cup canned pumpkin
- 1 cup butter, melted
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup shredded zucchini
- 1 cup chopped walnuts
- For the Streusel Topping:
- ½ cup brown sugar
- ½ cup flour
- 2 tsp. cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- ¼ cup unsalted butter, melted
- ½ cup walnuts optional
- Preheat oven to 350 degrees and grease two 9x5-in loaf pans. Set aside.
- To Prepare Streusel: In a bowl, Whisk the sugar, flour, and spices until combined. Stir in the nuts. Drizzle melted butter over the mix and stir with a spoon until your mixture is like wet sand, it will be lumpy.
- To prepare Bread: In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Sift together dry ingredients, and gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Top with streusel. Bake at 350° for 45-50 minutes or until toothpick inserted in the center comes out clean. Cool in pans 10 minutes. Remove to a wire rack to cool completely.
Adapted from Taste of Home and Lil Luna
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Amount Per Serving: Calories: 294Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 49mgSodium: 179mgCarbohydrates: 37gFiber: 2gSugar: 21gProtein: 4g
nutrition isn't guaranteed accurate.
This recipe was originally posted back in 2020 and was part of #PumpkinWeek.
Here are more pumpkin recipes to love:
- Pumpkin Pie Moscow Mule from Love and Confections.
- Pumpkin Beer Bread from Forking Up.
- Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
- Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
- Pumpkin Chili from A Kitchen Hoor’s Adventures.
- Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess
- Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
- Pumpkin Focaccia Bread from Cookaholic Wife.
- Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
- Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
- Pumpkin Rosemary Hummus with Sizzled Garlic from Amy’s Cooking Adventures
- Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
- Pumpkin Blondies from It Bakes Me Happy
- Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
- Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
- Pumpkin Coffee Cake from The Chef Next Door.
- Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline’s Cooking.
- Pumpkin Cranberry Oatmeal Bars from The Nifty Foodie.
- Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.
- Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
- Pumpkin Madeleines from Mildly Meandering.
- Pumpkin Pie Energy Bites from Making Miracles.
- Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
- Pumpkin Pie Oatmeal from Seduction in the Kitchen.
- Pumpkin Pie Tassies from Cindy’s Recipes and Writings
- Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.
- Pumpkin Scones from The Freshman Cook.
- Spiced Pumpkin Donuts from A Day in the Life on the Farm.
- Pumpkin Spice Donuts from Hezzi-D’s Books and Cooks.