Pumpkin Zucchini Raisin Bread

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 145.3
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 118.7 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.0 g

View full nutritional breakdown of Pumpkin Zucchini Raisin Bread calories by ingredient


Introduction

Inspired by perfectly4given's excellent recipe but using real sugar and eggs. I prefer to use whole foods.
Over ripe pears work well as a substitute for the applesauce and roasted butternut squash in place of pumpkin (this recipe is calculated with applesauce and pumpkin). Inspired by perfectly4given's excellent recipe but using real sugar and eggs. I prefer to use whole foods.
Over ripe pears work well as a substitute for the applesauce and roasted butternut squash in place of pumpkin (this recipe is calculated with applesauce and pumpkin).
Number of Servings: 20

Ingredients

    1.5 C Shreaded Zucchini
    1 C Pumpkin
    1 C White Flour
    2 C Whole wheat flour
    3 Eggs
    1 C Sugar
    1 T Vanilla
    1 T Cinnamon
    1/2 t Nutmeg
    1/2 t Clove
    1 t Baking Powder
    1 t Baking Soda or biocarbonate of soda
    1/2 C Applesauce (unsweetened)
    1 C Raisins
    1/4 C Almonds (slivered)

Directions

Recipe makes 2 loaf pans with 10 slices per loaf and 1 slice per serving.

Preheat oven to 350F 160C with fan 180C no fan
In mixing bowl combine eggs, zucchini, pumpkin, applesauce, and vanilla.

Combine all dry ingredients and gradually add to zucchini mixture.

Fold in raisins and almonds.

Bake at 350 for 40 - 60 minutes (depending on oven, and altitude) or until toothpick inserted in center of loaf comes out clean.


Number of Servings: 20

Recipe submitted by SparkPeople user JWOURMS.