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Dessert for 24

Pumpkin Zucchini Bread

Pumpkin and shredded zucchini make this spiced quick bread moist before it bakes and receives a simple cream cheese glaze.

$0.20per serving $
48 minstart to table
24servings

AmericanVegetarianBudgetDessertsFall

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 eggs
  • 2 cups granulated sugar
  • 1/3 cup vegetable oil
  • 1 cup pumpkin puree
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts (optional)
  • 1/4 cup cream cheese
  • 4 tbsp powdered sugar
  • 3 1/2 tbsp light cream

Steps

  1. Heat the oven to 350 F and grease two 9-by-5-inch loaf pans with oil.
  2. Whisk the flour, cinnamon, salt, baking soda, and baking powder in a large bowl.
  3. Whisk the eggs, sugar, vegetable oil, and pumpkin puree in a second bowl.
  4. Stir the wet mixture into the dry mixture, then fold in the zucchini and walnuts.
  5. Divide the batter between the pans and bake for 35 minutes, until a toothpick comes out clean.
  6. Beat the cream cheese, powdered sugar, and light cream until smooth, then spread it over the cooled loaves.

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