Name: Pumpkin Zucchini Streusel Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2
Cuisine: American
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

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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
salt
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
flour
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.

Substitutions

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:

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?

Yield: 2 loaves