Crazy about pumpkins? Then let’s kick off this season with a deliciously moist loaf!
October is usually “crazy” for pumpkins. But this year, is it just me, or have we started our pumpkin obsession early?
I must admit I really love anything pumpkin. This year I’m going to try it in lots of recipes to add moisture, flavour and great colour. That means over the next six weeks, keep a lookout for Spooky Pumpkin Chocolate Chip Cupcakes, Pumpkin Latte Smoothie, and Pumpkin & Chocolate Layer Cake with Whipped Brown Sugar Frosting. For now however, let’s get back to this moist and incredibly tasty Pumpkin Zucchini Loaf. This loaf has great flavour just on it’s own, not too sweet, but adding a crunchy sweet Streusel Topping really finishes it off nicely!
This loaf is really easy. Just a few simple ingredients that everyone has in their pantry… plus zucchini, which I found was still available in my local farmers market. Use it up now while you still eat local.
Streusel Topping is messy, but totally worth it. I love the crumbly, crunchy texture mixed with the super-moist loaf… yum.
One more reminder about the latest issue of EatInEatOut™ Magazine … If you missed the Autumn 2015 issue, make sure you take a look, it’s packed with simple and tasty 30-minute meals to ease the back-to-school meal-time rush. Just Click HERE.
Pumpkin Zucchini Loaf with Streusel Topping
EMAIL Recipe Share on FacebookIngredients
- 1 egg
- ½ cup canned pure pumpkin
- 1-1/2 cups zucchini, grated
- 1-1/2 cups flour
- 1 cup sugar
- 1-1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp nutmeg
- ¼ tsp allspice
Streusel Topping
- 2/3 cup flour
- ¼ cup packed brown sugar
- 2 Tbsp granulated sugar
- ½ cup butter
Instructions
- Preheat oven to 350ºF. Grease a 4” x 8” loaf pan.
- In a small bowl, prepare Strudel Topping by working ingredients with your fingers until crumbly.
- In a large bowl, beat egg and pumpkin until blended well. Add zucchini.
- In another bowl, mix all remaining ingredients. Add to zucchini mixture until fully combined.
- Pour batter into prepared pan and top with Streusel Topping. Bake for 60 minutes. Cool on wire rack.
Pumpkin Zucchini Loaf – printed the recipe to find that there is 1 cup of white sugar in this recipe. That’s a lot of sugar and kind of takes away from the healthiness of this recipe…sure there’s pumpkin and zuchini but 1 cup of sugar is too much. And then more sugar on top in the struesel…hard to call this healthy with all that sugar for 1 loaf…. Maybe substitute with a pit of unsweetened apple sauce.??
Hi Susan, I don’t think I mentioned ‘healthy’ in the recipe or blog copy, did I? Keep in mind that a loaf like this would serve 10-12 slices. Anyway, I think you could take the sugar down to 2/3 of a cup and not notice any really big difference, experiment and get back to me.
Canned pumpkin comes in two different sizes where I live. What size can did you use?
1/2 cup. I usually buy the smaller can so there is not that much left over.
Made this today and it was delicious! Like a warm pumpkin pie (I ate it 2 hours after it came out of the oven). The crunchy top made it SO yummy!
Thanks Brittanne, so glad you liked it!
May be a silly question but what are your thoughts about making this in a muffin pan? Do you think it will work the same?!
I think it will work just fine. Should make 12 with a cooking time of 22-27 minutes… keep a watching to check for doneness.
Finally found time early this morning to make this loaf. Purchased a large can of pumpkin so I could try the other recipes. I followed directions but after adding pumpkin/zucchini/egg mixture, batter too dry, wouldn’t hold together. I added 1/3 cup canola oil, still not holding, so added another. In oven now and will see results within the hour.
Hi Joanne, I am not sure what happened for you. This recipe is based on my classic Zucchini Loaf and Double Chocolate Zucchini Loaf recipes that I have made for years. I just added 1/2 cup pumpkin and spices. If anything the additions make it even more moist.
I double checked recipe. Not sure what happened but addition of oil worked – turned out delicious. Hubby didn’t notice zucchini – added bonus almost 12 hours later and our home still has wonderful welcoming spice scent!
So glad it worked out Joanne!
I am 84 and love to cook and bake I never use as much sugar as a recipe calls for and never pack the brown sugar it has never affected a recipe.
Doubled the recipe and added 1tbsp of pumpkin pie spice. AMAZING! I love strongly spiced cake. I also made a cinnamon maple cream cheese icing to drizzle over it. Everyone has loved it and I’m sharing the recipe 😀
LOVE this recipe. But ever since the first time i made it i can’t seem to get the crumble topping right. No matter what after baking it comes out melted across the top. That’s not a good description. I’m not sure how best to describe it but I’m not getting a “crumply” topping once it’s baked. Any advice?
I am not sure, I have not had that issue. It sounds like too much fat in the streusel. Try reducing to 1/3 cup and see what happens…