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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne


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This recipe for PUMPKIN ZUCCHINI APPLESAUCE BREAD, by , is from Nana's Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Vicki Sievers


3 large eggs, lightly beaten
2 c. sugar
1 c. canned pumpkin
1 c. applesauce (substituted for 1 c. melted butter)
1 T. vanilla extract
3 c. all-purpose flour
1 tsp. baking soda
tsp. baking powder
tsp. salt
tsp. ground cinnamon
tsp. ground nutmeg
tsp. ground cloves
1 c. shredded zucchini
1 c. chopped walnuts (optional)

In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla.

Combine dry ingredients; gradually add to pumpkin mixture and mix well.

Stir in zucchini and nuts.

Pour into two greased and floured 9x5-in. loaf pans.

Bake at 350 for 45-50 minutes or until breads test done.

Cool in pans 10 minutes. Remove to a wire rack.

Number Of Servings:
Number Of Servings:
2 loaves




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