Pumpkin Zucchini Walnut Bread

4:07 PM, Oct 20, 2011   |    comments
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Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state.

Pumpkin Zucchini Walnut Bread
Chef Jason K. Morse, C.E.C., Douglas County School District

- 1-1/4 cups sweet shortening

- 1-1/4 cups white sugar

- 1 cup packed brown sugar

- 5 each large eggs

- 1 can (15 oz) pumpkin, solid pack

- 1 cup zucchini, seeded, shredded (with skin on)

- 1 Tbsp. maple rxtract

- 3-1/2 cups All Purpose Flour

- 1 Tsp. baking powder

- 1-1/4 Tsp. baking soda

- 1 Tsp. salt

- 1-1/2 Tbsp. pumpkin pie spice

- 1 Tbsp. vanilla paste

- 1/2 cup walnuts, toasted and chopped

In a small mixer with the paddle attachment, cream shortening and sugars. Add eggs, one at a time, beating well after each egg to ensure incorporation into the mix then add vanilla paste. Beat in pumpkin puree, shredded zucchini and maple extract. In a separate bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt, and mix with a whisk. Add the flour mixture to the creamed mixture, and mix until just combined. Fold in the chopped walnuts. Spray a 10-inch Loaf pan with Bakers Spray (contains flour), pour the pumpkin mixture into the pan and slightly agitate the pan to remove any air pockets. Bake at 350°F for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the loaf pan, then place onto a cooling rack and cool. Serve warm with cream cheese spread. Also great toasted or battered and used for French toast.

Visit www.coloradoagriculture.com for a complete list of recipes and to find a pumpkin patch.

(KUSA-TV © 2011 Multimedia Holdings Corporation)

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