Zucchini or Pumpkin Bread

I’ll be making this delicious bread recipe this weekend.

 

INGREDIENTS

    • 3 T. sweet butter
    • 3 eggs
    • 1-1/4 c. oil
    • 1-1/2 c. granulated sugar
    • 1 t. vanilla
    • 2 c. grated unpeeled raw zucchini or 16 oz pumpkin puree
    • 2 c. Ella Bella AP Flour
    • 2 t. baking soda
    • 1 t. baking powder
    • 1 t. salt
    • 1 t. ground cinnamon
    • 1 t. ground cloves
    • 1 c. shelled pecans, chopped optional

PREPARATION

    • Preheat oven to 350F. Butter a 9×5 loaf pan.
    • Beat eggs, oil, sugar and vanilla until light and thick. Fold grated zucchini/pumpkin into oil mixture.
    • Sift dry ingredients together. Stir into zucchini/pumpkin mixture until just blended. Fold in the pecans, if using.
    • Pour batter into the buttered loaf pans. Bake on the middle rack of the oven for 1 hour and 15 minutes.
    • Cool slightly, remove from pans, and cool completely on a rack.
  • 1 loaf.

https://www.epicurious.com/recipes/member/views/zucchini-bread-from-the-silver-palate-cookbook-52916521

If you haven’t tried this recipe it is the best around!


Gluten Free
Pumpkin Bread

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