Harvest Pumpkin Bread
A thick slice of Harvest Pumpkin Bread is the perfect way to launch into the cooler season. Filled with wholesome ingredients like peaches, zucchini, carrots, and plenty of warm spices. It's moist and flavorful, and can be enjoyed anytime of the day.
Ingredients
- 3 eggs
- 1 3/4 cup granulated sugar
- 1 cup mashed peaches, about 1 ripe peach canned peaches work as well, drain juice
- 1 cup pure pumpkin puree
- 1 cup grated zucchini, about 1 small zucchini no need to squeeze out moisture
- 1 cup grated carrots
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups white wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- finely chopped pecans for topping optional
Instructions
Preheat oven to 350°F and prepare two 1.5 quart loaf pans with nonstick cooking spray
- In a medium size mixing bowl beat eggs until light and fluffy. Add mashed peaches, pumpkin, sugar and vanilla. With a large spoon, mix to combine. Fold in zucchini and carrots.
- In separate bowl combine flour, baking powder, baking soda, spices and salt. Add dry ingredients to wet and gently fold to incorporate ingredients. You want to make sure there isn't any flour bits left and being careful not to overmix. The batter should be nice and fluffy.
- Divide mixture between prepared loaf pans, smoothing out the top, and sprinkle one or both loaves with pecans. This is also a good time to add mini chocolate chips to the top if desired.
- Bake loaves for 1 hour or until toothpick inserted in the center comes out clean.
- Let cool 10 minutes before removing from pan and onto a cooling rack for another 10 minutes before slicing.
- Makes 2 loaves.
Notes
Additional Add-ins:
- Raisins or dried fruit- 1/2 cup
- Mini chocolate chips- 3/4 cup
- Cinnamon chips- 1/2 cup
- Nuts and seeds- 1/2 cup
- Cool bread completely before wrapping up to store.
- To store at room temperature, wrap tightly in plastic wrap and seal in a gallon Ziploc bag. Bread will keep 4-5 days.
- To store in freezer, wrap in plastic wrap, then in foil, and seal in a gallon Ziploc bag. You can also pre-slice the loaf if you want to take out individual servings. To thaw, remove bread from freezer and set on counter until thawed, about 2 hours. To thaw individual slice, set on counter for 10-15 minutes or heat in microwave.
- Refrigeration is not recommended for leftovers but if you must, just make sure it's wrapped and sealed tightly so it doesn't dry out.