Zucchini bread made with pumpkin, cinnamon, cloves and nutmeg – it’s bursting with the flavors of fall!  Add in some walnuts and top it off with a heap of that delicious streusel topping.  Perfection! Makes two loaves, one to keep and one to share!

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 breads just to name a few.  This one here is a must bake.

My mom makes zucchini bread every year, and it’s always delicious.  I decided to bake one up myself this year, when I was gifted a couple of zucchinis.  I wanted to do something a little different, though, 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.

Shortly after I made it, I joined up for a group called #PumpkinWeek.  It was going to be difficult to keep this recipe to myself, but I knew I had to, to kick off this delicious week of Pumpkin Love!

This is a group of bloggers, some I am familiar with and some “new to me” food blogs, too.  It’s organized by Terri of Love and Confections.  All this week, from October 1- 5th, 2017, you can visit our blogs for nothing but pumpkin recipes.  Sweet, Savory and even drinks!  Want to keep up with all of the Pumpkin Goodness?  Simply search the hashtag #PumpkinWeek to see everyones recipes!

The smell of this bread baking will make you want to pull out your fall decorations and immerse yourself in the season.  It’s better than anything you will pick up at Bath & Body! 😉

Like 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.  The batter is made with shredded zucchini, canned pumpkin and spices.

Sprinkle a generous amount of that streusel topping over each loaf before baking.  This bread would have been good without it — but WHY would you make it without it??  Look at those chunks of walnuts inside.  Mmmmm — YUM.

So grab your favorite mug, pour in something soothing, and lets get baking, shall we?

Yield: 2 loaves

Pumpkin Zucchini Streusel Bread . #PumpkinWeek

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Zucchini bread made with pumpkin, cinnamon, cloves and nutmeg - it's bursting with the flavors of fall!  Add in some walnuts and top it off with a heap of that delicious streusel topping.  Perfection! Makes two loaves, one to keep and one to share!

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

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

Instructions

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.

Notes

Adapted from Taste of Home and Lil Luna

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 3526 Total Fat: 182g Saturated Fat: 81g Trans Fat: 4g Unsaturated Fat: 89g Cholesterol: 584mg Sodium: 2154mg Carbohydrates: 442g Fiber: 19g Sugar: 254g Protein: 49g

Nutrition isn't always accurate.

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Pie Moscow Mule from Love and Confections.

Savory Pumpkin Recipes:

Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline’s Cooking.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
Pumpkin Chili from A Kitchen Hoor’s Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy’s Cooking Adventures.
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.

Sweet Pumpkin Recipes:

Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.

Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy’s Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D’s Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.

pumpkin spice banana bread muffins

Pumpkin Pie Martini

Cinderella Cake {Pumpkin Bundt Cake with Cream Cheese Frosting}

If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela