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Friday, October 20, 2017

Pumpkin Spice Zucchini Bread


Despite the lovely fatigue of the third trimester, I've been trying to plan what needs to get done before this baby arrives. There are 4 rooms in our home that definitely need some attention and love. And of course there is Christmas to prepare for, which I am so excited for! I usually hold off on Christmas fun stuff until December but I think I'll be getting the house ready for Christmas long before December 1st. And if any one questions my fully decorated, all out festive-looking home, I'll blame it on my nesting energy. But let's be real, anyone who knows me won't be too surprised. After all, Christmas is totally my jam!

Another list I've been making is of all the ready made meals I want to have done and waiting in the freezer when Donald and I are experiencing life with a newborn and two toddlers. I did lots of baking and cooking ahead of time with Eloise and it was awesome! Being able to open a freezer full of ready made, easy to heat dishes was a huge relief. I mean, who wants to be cooking and cleaning when there is a new baby to snuggle? Not this girl!

This recipe definitely made the list of things to make beforehand! Pumpkin Spice Zucchini Bread is one of my favorite recipes. It's on the sweet side, making it a yummy breakfast treat or a sweet snack to serve guests that come by to meet the new baby. Bonus? This recipe makes two loaves, one to eat now and one to share with a friend or pop in the freezer. 

Pumpkin Spice Zucchini Bread

INGREDIENTS
  • 3 eggs, lightly beaten
  • 2  cups brown sugar
  • 1 cup canned pumpkin
  • 1 cup butter, melted 
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon 
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1-2 cups grated zucchini 
  • 1 cup chopped walnuts (optional)

Directions
  1. In a large bowl, combine eggs and sugar.
  2. Add pumpkin, butter and vanilla.
  3. Combine dry ingredients in a separate bowl. Slowly pour mixture in with the pumpkin batter. Stir until just moistened.
  4. Add Zucchini and nuts.
  5. Pour into two 9-in x 5-in loaf pans lined with parchment.
  6. Bake at 350° for 1 hour 
  7. Let cool before removing from pans to a wire rack
            Enjoy!

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