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Pumpkin Zucchini Bread Recipe

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This recipe for Pumpkin Zucchini Bread, by , is from The Sewell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Michael

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter melted or veg oil
1 tablespoon vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup grated zucchini
1 cup chopped walnuts

In a large bowl combine eggs and sugar. Add pumpkin,butter and vanilla, mix well. add dry ingredients gradually to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9 in x 5 in loaf pans. Bake at 350 degrees for 45 -50 minutes or until inserted toothpick comes out clean. Cool in pans 10 minutes . Remove from pans onto wire rack. yields 2 loaves.

Directions:
Directions:

 

 

 

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