This Sweet Pumpkin Apple Zucchini Bread is a delightful blend of flavors that many will enjoy. The combination of pumpkin, apple, and zucchini makes it moist and delicious. Perfect for breakfast or a snack, this bread is easy to make and even easier to eat!
Why make this recipe
Making Sweet Pumpkin Apple Zucchini Bread allows you to enjoy a tasty treat while sneaking in some healthy ingredients. With the warmth of pumpkin and spices, plus the natural sweetness of applesauce, this recipe is perfect for fall but can be enjoyed year-round. It’s great for sharing with friends or enjoying with coffee or tea.
How to make Sweet Pumpkin Apple Zucchini Bread
Ingredients:
- 2 large eggs
- 2 egg whites
- 1/4 cup granulated sugar
- 3/4 cup canned pumpkin pie filling
- 1/3 cup unsweetened applesauce
- 1 medium zucchini, peeled and grated
- 1 1/5 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp pure vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Spray a baking pan with cooking spray to prevent sticking. Set the pan aside for later.
- In a large mixing bowl, use an electric mixer to beat together the 2 large eggs and 2 egg whites until slightly frothy. Add the granulated sugar and continue mixing until the mixture is light in color and well combined.
- Add the pumpkin pie filling, unsweetened applesauce, grated zucchini, and vanilla extract to the bowl with the beaten eggs and sugar. Beat until everything is fully blended and you have a smooth, uniform mixture. It’s important to peel and grate the zucchini finely so it blends well into the batter.
- Add the all-purpose flour, baking powder, baking soda, and ground cinnamon to the bowl with the wet ingredients. Gently fold the dry ingredients into the mixture until everything is just combined and no dry patches remain. Avoid overmixing to keep the bread tender.
- Pour the batter evenly into the prepared baking pan from Step 1. Smooth the surface with a spatula if needed. Place the pan in the preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and allow the bread to cool in the pan for at least 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. For an extra touch, you can garnish with a sprinkle of cinnamon or a dollop of yogurt on top!
How to serve Sweet Pumpkin Apple Zucchini Bread
Serve this Sweet Pumpkin Apple Zucchini Bread warm or at room temperature. It’s perfect for breakfast, a midday snack, or dessert. You can enjoy it plain or with toppings like butter, honey, or yogurt. Sharing with friends or family will make it even more enjoyable!
How to store Sweet Pumpkin Apple Zucchini Bread
To store this bread, place it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months. Just make sure to wrap it well in plastic wrap or aluminum foil if freezing.
Tips to make Sweet Pumpkin Apple Zucchini Bread
- Be sure to measure the flour correctly. Too much flour can make the bread dense.
- Make sure the zucchini is well peeled and grated. This ensures it mixes well and is undetectable in the taste.
- You can adjust the sweetness by adding more or less sugar based on your preference.
Variation
You can add chopped nuts like walnuts or pecans for an extra crunch. Dried cranberries or raisins also make a nice addition for a fruity twist.
FAQs
Can I use fresh pumpkin instead of canned pumpkin pie filling?
Yes, you can use fresh pumpkin, but make sure to cook and puree it before adding it to the recipe.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend.
How long does the Sweet Pumpkin Apple Zucchini Bread last?
At room temperature, it lasts about three days. In the fridge, it can last up to a week, and in the freezer, it can last three months.
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs, but using egg whites can reduce the fat content and keep it lighter.
Sweet Pumpkin Apple Zucchini Bread
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful blend of pumpkin, apple, and zucchini makes this bread moist and delicious—perfect for breakfast or a snack.
Ingredients
- 2 large eggs
- 2 egg whites
- 1/4 cup granulated sugar
- 3/4 cup canned pumpkin pie filling
- 1/3 cup unsweetened applesauce
- 1 medium zucchini, peeled and grated
- 1 1/5 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and spray a baking pan with cooking spray.
- In a large mixing bowl, beat together the eggs and egg whites until slightly frothy, then add sugar and mix until light in color.
- Add pumpkin pie filling, unsweetened applesauce, grated zucchini, and vanilla extract, beating until smooth.
- Add the flour, baking powder, baking soda, and ground cinnamon, and gently fold until just combined.
- Pour the batter into the prepared baking pan and bake for about 45 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely, then slice and serve.
Notes
You can add chopped nuts like walnuts or pecans for extra crunch or dried cranberries for a fruity twist.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 8g
- Sodium: 170mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg