Pumpkin and Zucchini, a Perfect Pair

This recipe gives two classic quick breads a little twist.

Canned pumpkin gives the loaf its orange hue. Will Dickey/TNS

This pumpkin zucchini bread is the perfect marriage of classic pumpkin bread and zucchini bread. Zucchini helps keep the bread tender and moist, while canned pumpkin gives it an orange hue that carries the flavor of pumpkin pie spice.

Pumpkin-Zucchini Bread

Active Time: 15 minutes Total Time: 2 hours, 15 minutes

Serves 12

• 1/2 cup unseasoned pumpkin puree
• 1/2 cup canola oil (or other neutral cooking oil)
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups packed grated zucchini
• 1 cup all-purpose flour
• 3/4 cup whole-wheat pastry flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Chopped pecans or pepitas (optional)

Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.