Pumpkin Zucchini Bread w/ Maple Icing

Oh the joys of fall baking. 

This bread brings a burst of flavor with its bold spices & maple topping. 

My husband says I am anxious all year for an excuse to bake with pumpkin, so...

 ENJOY! 

 

 Pumpkin Bread Ingredients:

               3 eggs, lightly beaten

               1 c. white sugar

               1 c. brown sugar

               1 c. canned pumpkin

               1 c. butter, melted

               1 Tbsp. pure vanilla extract

               3 c. all-purpose flour

               1 tsp. baking soda

               1/2 tsp. baking powder

               1/2 tsp. salt

               1 tsp. ground cinnamon

               1 tsp. pumpkin pie spice

               1/2 tsp. ground nutmeg

               1/2 tsp. ground cloves

               1 3/4 c. shredded zucchini

1. Combine eggs and sugar in a mixing bowl. 

2. Add pumpkin, butter, and vanilla. 

3. Combine dry ingredients: all-purpose flour, baking soda, baking powder, salt, & spices-- 

    gradually add to pumpkin mixture and mix well. 

4. Stir in zucchini. 

5. Pour batter into two greased and floured 9-in. x 5-in. x 3-in. loaf pans or make cupcakes!

6. Bake at 350 degrees.

    -Loaf pans bake for 45-50 minutes or until cake-tester comes out done. Cool in pans 10 

     minutes, then remove to wire rack.

    -Cupcakes bake for 14-16 minutes. Cool in pans for 2 minutes, then remove to wire rack.  

Maple Icing Ingredients:

               4 oz. cream cheese, softened

               1/4 c. butter, softened

               1/8 tsp. salt

               3 1/2 Tbsp. pure maple syrup  

               1 1/2 c. powdered sugar   

1. Beat cream cheese & butter.

2. Add salt, maple syrup, then gradually add powdered sugar.

3. Mix well. Refrigerate for about 30-45 minutes before icing cupcakes/loaf. 

 Sincerely,                                  

Team Tolman Bakers