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What's Cookin Good Lookin - Homemade Food Ingredients - Pumpkin Bread / Zucchini Bread Holiday Cooking Christmas Cookies

Pumpkin (or Zucchini) Bread

Less a bread and more akin to a cake. This holiday favorite is both sweet & savory. Something that truly satisfies everyone.
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Prep Time 5 minutes
Cook Time 1 hour

Equipment

  • 3 Mixing Bowl
  • Scale (optional, but highly recommended)
  • Measuring Equipment (Cup/Tablespoon/Teaspoon)
  • Grater (if using Zucchini)
  • Kitchenaid Mixer with Paddle Attachment (optional, but very helpful) (Food Processor will also work)
  • 2 Bread Pans 20x10cm (8x4 inch)
  • Aluminum Foil
  • 1 Oven Sheet
  • Oven

Ingredients
  

Dry Ingredients

  • 384 Grams All-Purpose Flour (3 Cups)
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 Tablespoons Ground Cinnamon
  • ½ Teaspoon Nutmeg
  • ½ Teaspoon Clove

Wet Ingredients

  • 3 Eggs
  • 1 Cup Vegetable Oil
  • 340 Grams White Sugar (2 Cups)
  • 1 Tablespoons Vanilla Extract

Filling

  • 500 Grams Pumpkin Puree or Grated Zucchini (2 Cups)
  • 150 Grams Chopped Walnuts (1 Cup)
  • 170 Grams Chocolate Chips (1 Cup)
  • 1 Cup Raisins (1 Cup)

Instructions
 

  • Prepare 3 bowls and set them aside.
  • Grease and flour two 20x10cm (8x4 inch) pans. Set them aside.
  • If you're using pumpkin, you will need steam, puree, and weigh out what you need. It is best if you're already done this step before starting.
    If you're using zucchini, simply grate the zucchini into the first bowl.
  • In the second bowl; sift flour, salt, baking powder,soda, cinnamon, nutmeg and clove together.
  • In the third bowl; beat eggs, oil, vanilla, and sugar together in a large bowl.
    Alternatively, use the Kitchenaid with paddle attachment or a food processor.
  • Add sifted ingredients to the creamed mixture, and beat well.
  • Stir in zucchini and nuts/raisins/chips until well combined.
  • Pour batter into prepared pans. There should be enough to fill three quarters of the way up, give or take.
  • Cover with aluminum foil. They will help prevent the top from burning.
  • Preheat oven to 165C (325F). 
  • Bake for 30, rotate and bake for another 20 minutes.
  • Remove from the oven and discard the aluminum foil.
  • Bake for an additional 10 to 20 minutes. Use a toothpick as a tester by inserting into the center. If it comes out clean, the bread is done. If it's wet and gooey, keep baking. Just be careful not over-cook and/or burn it.
  • Cool in pan on rack for 20 minutes. (sometimes I let it sit overnight)
  • Remove bread from pan and let them fully cool. 
  • Wrap with plastic wrap and refrigerate. They can be frozen and eaten later. I've kept mine in the freezer over a year with no issues.

Notes

Don't just use raisins out of a box. Level up your raisins with these very handy recipes.
 
*Rum Raisin
I don't make Pumpkin Bread with these rum raisins.
 
*Marinated Maraschino Raisin
Never tried using these in my Pumpkin Bread, but they should work extremely well.