Zumpkini Bread
Submitted by: Karen L Chandler
This quick bread has coarsely grated pumpkin and zucchini mixed with raisins and walnuts in a batter flavored with orange peel, cinnamon, ginger and cloves.
Ingredients
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 2 cup coarsely grated zucchini
- 1 cup coarsely grated pumpkin
- 1 1/2 cups canola oil
- 4 cups all-purpose flour
- 3 large eggs
- 4 teaspoons baking powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- 2 teaspoons dried orange peel
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground cloves
- 1 cup raisins
- 1 cup walnuts, coarsely chopped
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Method
Preheat oven to 375 degrees. In a large mixing bowl, mix all ingredients except raisins and nuts, using a hand mixer. Add raisins and nuts by hand using a rubber scraper. Pour into loaf pans and bake 50-60 minutes until a bamboo skewer comes out clean when testing the center. Cool for 10 minutes on a wire cake rack, then flip out of loaf pans to finish cooling. Serve warm or cold. Variations: Use all zucchini or all pumpkin, or a combination of zucchini, pumpkin and grated carrots.
Notes: The name is for the blend of both zucchini and pumpkin. My girls loved the name, so it stuck. I make this in October when zucchini are finished in the garden and fresh pumpkins are available. This started when I would use the cuttings from the pumpkin faces, from carving pumpkins, when my daughters were little. I harvest my zucchini and pumpkin, grate it, then package in portions in zip-top bags to freeze and thaw when I want to make Christmas gifts for friends and neighbors.
Number of Servings: 10
Submitted by: Karen L Chandler ( See all of Karen L Chandler Recipes )
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