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Pumpkin Zucchini Streusel Bread
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!
Servings: 2 loaves
Calories: 294kcal
Equipment
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
Serving: 1 | Calories: 294kcal | Carbohydrates: 37g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 49mg | Sodium: 179mg | Fiber: 2g | Sugar: 21g