While banana bread gets all the love when it comes to loaf cakes, pumpkin bread is certainly the dominant cake come autumn-time. If you want to take your pumpkin bread to the next level, consider making this pumpkin zucchini bread, as the zucchini adds incredible moistness and the overall sweet flavor makes it the perfect fall treat.
The secret to the richness of the batter is the sour cream that gives a hint of tartness, which keeps things light and delicious. To finish things off, you sprinkle pepitas (pumpkin seeds) on top, giving that stunning finished look as well as a satisfying crunch.
What You Need
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon kosher salt
1/2 cup unsalted butter, melted and cooled
1 cup sugar
3/4 cup pumpkin puree
1/4 cup sour cream
1 large egg
1 teaspoon vanilla extract
3/4 grated zucchini (small zucchini)
1/4 cup pepitas (pumpkin seeds)
What To Do
Preheat the oven to 350°F. Line a 9 by 5 inch loaf pan with parchment paper, making sure to leave an overhang that’s 2 inches long on the long sides of the pan.
Whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl.
In a separate large bowl, whisk the melted butter, sugar, pumpkin puree, sour cream, egg, egg yolk, and vanilla. Once incorporated, add in the shredded zucchini.
Slowly and gradually add in the dry ingredients to the wet ingredients. Mix until combined. Gently pour the batter into the lined pan and then sprinkle the pepitas evenly on top.
Bake for 50 minutes to an hour, or until a toothpick placed into the center comes out clean. Once finished, allow the cake to cool slightly.
Using the parchment paper, remove the cake from the pan. Transfer the loaf onto a wire rack until it is fully cooled down.
Serve with coffee, tea, or anything else you’d like for a cozy, fall time treat.