Thursday, February 17, 2011

Betty's Pumpkin Zucchini Bread

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Betty Yuasa makes a super pumpkin zucchini bread that is easy to make, delicious and moist.  It was a bit hit over the holidays.  You can vary the nuts and dried fruit to your liking.  It tastes even better the second day after the flavors have a chance to blend together.  Here's a great family photo of Betty and James with their grandsons at a recent holiday party. 

3 cups sugar
1 cup salad oil
3 eggs
1 can (15oz) pumpkin
2/3 cup water
3-1/2 cups flour
2 tsp baking soda
1-1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 cup grated zucchini
1/2-1 cup chopped nuts (optional)
1/2 cup coconut (optional)

Mix flour, baking soda, salt, nutmeg and cinnamon together.  Set aside.  In another bowl, beat sugar, oil, eggs, pumpkin and water together until blended.  Add dry ingredients and mix until just blended (do not overmix).  Add zucchini, nuts and coconut.  You can substitute the coconut for raisins or dried cranberries if you wish.  Divide batter into 3 lightly greased and floured loaf pans.  Bake 350 degrees for 55-60 min. Cool before slicing.

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