Pumpkin Zucchini Bread

3 eggs lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter or margarine, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 cup shredded zucchini
1 cup chopped walnuts

In a mixing bowl, combine eggs and sugar. Add pumpkin, butter, and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in the zucchini and nuts. Pour into two greased and floured  loaf pans. Bake at 350F for 45-50 minutes or until a toothpick inserted into centre comes out clean. Cool in pans 10 minutes. Remove to a wire rack to cool. Makes two loaves.

Side Note: If you want to keep this nut free you can omit the nuts entirely or substitute chocolate chips.



Pumpkin Bread with Maple Cream Cheese Filling

Ingredients

FILLING
2 pkg	(8 oz. each) cream cheese, softened
1/4 c	sugar
1	egg
1 Tbsp	milk
1 tsp	maple extract or 1 tablespoon maple syrup
BREAD
3 c	sugar
1 3/4 c	pumpkin puree (or 1 can solid-packed pumpkin)
1 c	canola oil
1 c	water
4	eggs
4 c	all purpose flour
4 tsp	pumpkin pie spice
2 tsp	baking soda
1 tsp	ground cinnamon
1 tsp	baking powder
1/4 tsp	ground nutmeg
1 tsp	salt
1/4 tsp	ground cloves
1/2 c   chopped pecans
1/2 c  chopped walnuts
1 currants or raisins

Directions

1

Beat the cream cheese, sugar, egg and milk in a small bowl until creamy, add your maple extract or syrup and blend. Set aside for now.

2

In a large bowl, beat the sugar, pumpkin, oil, water and eggs. In another large bowl mix the flour, baking soda, baking powder, salt and spices.

3

Now gradually add the dry ingredients to your wet. Stir in the nuts.

4

Pour half of the batter into three flour-greased 8" x 4" loaf pans.

5

Spoon the filling over the batter. Use a spatula to spread it out carefully.

6

Add the remaining batter making sure you completely cover the filling.

7

Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes in the pans before removing the bread to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap.            

I baked it for 60 minutes because 50 minutes wasn't enough.