Pumpkin Zucchini Bread

Last fall I did some reading about how to grow pumpkins.  I was astonished to find that many people said to simply discard of your old pumpkins in an area in which you want to grow pumpkins again.  Those pumpkins will decompose, the seeds will deposit into the soil, and then regrow the following year.  So, last fall, as our decorative pumpkins began to go soft, I simply placed them in a side bed in our yard.  Then as I processed some pie pumpkins, I scrapped out the seeds and placed those in this bed as well.  In the very early spring (early March), I covered the entire bed with a very thin layer of compost.

And voila…

IMG_3109…we now have pumpkins taking over our yard.

Some of the pumpkins are ready for picking this week, so I played around in the kitchen a bit and came up with this recipe.  I hope you enjoy it!

IMG_3103

Pumpkin Zucchini Bread (makes one loaf)

Mix the following ingredients in a large mixing bowl:

2 cups flour

1/2 cup sugar

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1 teaspoon baking soda

In a separate bowl, mix together the following:

1 cup shredded zucchini

2 eggs

1/2 cup non-GMO canola oil

1 cup pureed pumpkin

splash of lemon juice

Next mix the wet ingredients into the dry.  Fold in 1/2 cup chopped walnuts.  Pour into a bread pan and bake in a 375 degree oven for 45 minutes to an hour.  Enjoy!

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2 Responses to Pumpkin Zucchini Bread

  1. Deb says:

    Did you cook the pumpkin before pureeing it, or can you puree it raw. I have never processed pumpkin from scratch. The bread sounds really good. I can’t wait to try it.

    • Yes, Deb, I roasted the pumpkin first in the oven at 400 degrees for about 30 minutes. Then once it cooled down I scooped out the meat and threw it in my blender and puréed until smooth. I hope this helps 🙂

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