Welcome to the cozy embrace of autumn, where the comforting aroma of freshly baked goods fills the air. This delightful Pumpkin Zucchini Streusel Bread is an absolute celebration of fall, perfectly blending the rich, earthy notes of pumpkin with the subtle freshness of garden zucchini. Crowned with a sweet, buttery, and nutty streusel topping, this quick bread is not just a treat for your taste buds but a feast for the senses. Designed to yield two generous loaves, you’ll have one to savor yourself and another to graciously share with friends or family – if you can bear to part with it!
Embrace the Autumn Season with Homemade Streusel Bread
For many, autumn marks a cherished time of year, and for good reason! The crisp air, the vibrant tapestry of changing leaves, and the comforting promise of hearty, warm foods create an inviting atmosphere. While bidding farewell to summer’s warmth can be bittersweet, the arrival of fall ushers in a new era of culinary delights. From steaming bowls of soup and robust stews to the irresistible allure of fresh-baked bread, fall is a season designed for comfort food. And when it comes to must-try autumnal recipes, this Pumpkin Zucchini Streusel Bread stands out as an undeniable essential.
Imagine waking up to the enticing scent of cinnamon and pumpkin wafting from your kitchen. This quick bread recipe is designed to be effortless, delivering incredible flavor without the fuss of yeast or extensive proofing times. It’s an easy pumpkin streusel bread that brings the best of fall to your breakfast table or afternoon coffee break. The addition of a sweet, crumbly streusel topping elevates a simple pumpkin zucchini bread into something truly extraordinary, making it feel more like a decadent coffee cake than just a slice of bread. Served warm, its moist texture and rich, spiced flavor are simply irresistible.
The Perfect Marriage of Pumpkin and Zucchini
Zucchini bread has long been a beloved staple for its moist texture and subtle sweetness, often serving as a delightful way to use up an abundant garden harvest. This recipe takes that classic foundation and infuses it with the quintessential flavors of autumn by incorporating pumpkin puree and a fragrant blend of warming spices. The zucchini, with its high moisture content, ensures an incredibly tender crumb, while the pumpkin adds a rich depth of flavor and a beautiful golden hue. The result is a harmonious blend that celebrates the best of both worlds, making it a perfect transition from late summer gardens to early fall feasts.
From Garden Abundance to Seasonal Delight
If you’re anything like me, a surplus of zucchini from the garden is cause for a happy dance! It immediately signals an opportunity to bake up a batch of my cherished Grandma’s Zucchini Bread Recipe. That classic recipe is a testament to simple, wholesome ingredients creating something truly magical. Once you’ve tried it, you’ll understand why I often find myself asking friends for their extra zucchini – because there are endless delicious possibilities!
Beyond traditional bread, zucchini is incredibly versatile. For those eager to explore more zucchini-infused recipes, consider whipping up some crispy Air Fryer Zucchini Fries, delightful Italian Style Zucchini Chips, or a savory side like Zucchini & Tomatoes. For a comprehensive collection, be sure to check out the BEST Sweet and Savory Zucchini Recipes – your ultimate guide to harnessing the full potential of this wonderful squash.
While my grandma’s recipe holds a special place, I’m always excited to experiment with new flavor combinations. The idea of incorporating pumpkin into a zucchini bread struck me as a brilliant way to add a seasonal twist. After browsing various inspiring recipes on my Pinterest Boards, I decided to blend the best elements from a couple of favorites to create something uniquely delicious. That creative exploration ultimately led to the birth of this very recipe, combining the moistness of zucchini with the comforting spices of pumpkin, all brought together under a delightful streusel blanket.
Key Ingredients for the Best Pumpkin Zucchini Streusel Bread
Crafting this incredible pumpkin zucchini bread is straightforward, requiring readily available ingredients that come together to create a symphony of fall flavors. You’ll find a complete, detailed list of measurements and step-by-step instructions in the printable recipe card at the very end of this post. Here’s a quick overview of the star components:
For the Bread:
- Eggs: Act as a binder, providing structure and richness to the bread. Ensure they are lightly beaten for even distribution.
- Granulated Sugar: Sweetens the loaf and helps tenderize the crumb, balancing the savory notes of pumpkin and zucchini.
- Canned Pumpkin Purée: The heart of our pumpkin flavor. It’s crucial to use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners.
- Melted Butter: Contributes moisture and a luxurious, tender texture.
- Vanilla Extract: Enhances all the other flavors with its warm, aromatic notes. High-quality pure vanilla extract makes a noticeable difference.
- All-Purpose Flour: The primary dry ingredient, providing the main structure of the bread.
- Baking Soda & Baking Powder: These leavening agents work together to ensure a light, fluffy rise, giving the bread its characteristic quick-bread texture.
- Salt: A pinch of salt balances the sweetness and enhances the overall flavor profile.
- Warm Spices: A blend of ground cinnamon, nutmeg, and cloves provides that signature autumnal warmth. For convenience, you can easily substitute these with an equal amount of homemade pumpkin pie spice.
- Fresh Grated Zucchini: Adds incredible moisture and a subtle earthiness. Use a box grater or food processor for quick shredding. No need to peel!
- Chopped Walnuts: Optional, but highly recommended for a delightful crunch and nutty flavor that complements the spices beautifully. Feel free to omit if you’re not a fan.
For the Streusel Topping:
- Brown Sugar: Provides a deep, caramel-like sweetness that’s perfect for a crumb topping.
- All-Purpose Flour: Forms the base of the streusel, creating its crumbly texture.
- Spices (Cinnamon, Cloves, Nutmeg): These autumnal spices mirror the flavors in the bread, tying the whole creation together. Again, pumpkin pie spice can be used here.
- Melted Butter: Binds the streusel ingredients, creating those irresistible golden clumps when baked.
- Chopped Walnuts: Another optional addition, adding an extra layer of crunch and nutty goodness to the topping.
Simple Steps to Baking Perfect Pumpkin Zucchini Streusel Bread
The enchanting aroma of this bread baking is enough to inspire a full autumn decorating spree! As mentioned, this recipe generously yields two loaves, offering the perfect opportunity to keep one for yourself and share the other. If sharing isn’t on your agenda, simply freeze one loaf for a future treat or unexpected guests. Here’s how to bring this seasonal masterpiece to life:
Preparation is Key: Begin by preheating your oven to a comfortable 350°F (175°C). Take two 9×5-inch loaf pans and grease them thoroughly to prevent sticking. A light dusting of flour after greasing can provide extra insurance. Set these aside while you prepare your mixtures.
Craft the Streusel: In a medium bowl, combine the brown sugar, flour, and your chosen spices (cinnamon, cloves, nutmeg). Whisk these dry ingredients together until they are well combined. If using, stir in the chopped walnuts. Next, drizzle the melted butter over the mixture. Use a spoon or your fingertips to gently mix until the ingredients resemble wet sand with delightful lumps and crumbles. This crumbly texture is what gives streusel its charm.
Prepare the Bread Batter: In a large mixing bowl, whisk together the lightly beaten eggs and granulated sugar until thoroughly combined and slightly pale. Stir in the canned pumpkin puree, melted butter, and vanilla extract until the wet ingredients are smooth and integrated.
Combine Wet and Dry: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves. Gradually add these dry ingredients to the pumpkin mixture, mixing until just combined. Be careful not to overmix, as this can lead to a tough bread. Gently fold in the grated zucchini and chopped walnuts (if using) until evenly distributed.
Fill and Top: Divide the prepared batter evenly between your two greased 9×5-inch loaf pans. Smooth the tops gently with a spatula. Generously sprinkle the prepared streusel topping over both loaves, ensuring a good, even layer for maximum deliciousness.
Bake to Perfection: Place the loaf pans in the preheated oven and bake for 45-50 minutes. The bread is done when a toothpick inserted into the center comes out clean, with no wet batter attached. If the streusel begins to brown too quickly, you can loosely tent the loaves with aluminum foil.
Cooling and Serving: Once baked, remove the pans from the oven and let the bread cool in the pans for about 10 minutes. This allows the loaves to firm up before handling. After 10 minutes, carefully invert the loaves onto a wire rack to cool completely. Slicing warm bread is tempting, but letting it cool fully helps maintain its structure and moisture. This bread is delightful on its own, with a pat of butter, or even slathered with homemade pumpkin butter.
Storage and Freezing Instructions
To keep your Pumpkin Zucchini Streusel Bread at its peak freshness, proper storage is key. At room temperature, wrapped tightly in plastic wrap or stored in an airtight container, it will remain delicious for 2-3 days. For extended enjoyment, consider refrigerating it for up to a week. For even longer storage, this bread freezes beautifully.
To freeze, ensure the bread is completely cooled. Wrap each loaf tightly in plastic wrap, then an additional layer of aluminum foil, or place it in a freezer-safe bag or container. It can be frozen for up to three months. When ready to enjoy, thaw it overnight in the refrigerator or at room temperature. For a fresh-baked taste, you can warm slices gently in the microwave or oven.
Don’t Forget to Pin This Recipe!
Loved this recipe for homemade Pumpkin Zucchini Streusel Bread? Make sure you can easily find it again! Pin this delicious fall baking idea to your favorite recipe boards so you can whip up a batch whenever the craving strikes.
Did you happen to catch my earlier recipe for Homemade Pumpkin Butter? For an even greater indulgence, consider pairing a warm slice of this Pumpkin Zucchini Streusel Bread with a generous slather of that spiced, creamy pumpkin butter. It’s a match made in autumn heaven – you can thank me later!
Exploring the Magic of Streusel Topping
Streusel topping is a culinary gem, a simple yet incredibly effective way to add texture, sweetness, and a touch of elegance to a wide variety of baked goods. At its core, streusel is a delightful crumbly mixture typically made from just three main ingredients: sugar, butter, and flour. When baked, these humble ingredients transform into golden, buttery crumbles that provide a wonderful contrast to the soft interior of cakes, pies, cupcakes, and, of course, quick breads like our pumpkin zucchini loaf.
The beauty of streusel lies in its versatility. While the basic trio is fantastic on its own, you can easily customize it to enhance your bake. Adding oats introduces a chewier texture, while a variety of nuts—such as pecans, walnuts, hazelnuts, or cashews—lend an extra layer of crunch and rich, toasted flavor. For this particular pumpkin bread, I’ve chosen to include walnuts, which perfectly complement the autumnal spices. Infusing the streusel with warm spices like cinnamon, nutmeg, and cloves further amplifies its deliciousness, making every bite an unforgettable experience.
Frequently Asked Questions About This Zucchini Pumpkin Bread
Here are answers to some common questions you might have while baking this delicious bread:
- Can I use fresh pumpkin instead of canned pumpkin puree? Absolutely! If you have fresh pumpkin on hand, you can certainly use homemade pumpkin puree. Simply roast or boil pumpkin pieces until they are tender, then mash or blend them until smooth. Ensure it has a similar consistency to canned puree before incorporating it into the recipe.
- Is it necessary to peel the zucchini before shredding it? For this recipe, it’s generally not necessary to peel the zucchini. The skin is thin and softens beautifully during baking, plus it adds a bit of extra fiber and nutrients. If you prefer a completely uniform texture or are using very large zucchini with tougher skin, you can peel it first.
- Should I adjust the baking time if I’m using smaller loaf pans? Yes, if you opt for mini loaf pans or muffins, the baking time will need to be significantly reduced. Keep a close eye on your baked goods; they are typically done when a toothpick inserted into the center comes out clean.
- Can I omit the streusel topping for a lower-calorie option? Of course! The streusel topping is entirely optional. Omitting it will reduce the overall calorie and sugar content, and your pumpkin zucchini loaf will still be wonderfully moist and flavorful on its own.
- Is zucchini bread truly bread, or is it a cake? This is a fun debate! In a culinary sense, quick breads and cakes often share similar ingredients and preparation methods. Zucchini bread, with its moist crumb and tender texture, blurs the lines. It’s often enjoyed like a dessert, especially when served warm with whipped cream, making it a fantastic “coffee cake” for brunch or an afternoon treat.
- Is zucchini a vegetable or a fruit? Botanically speaking, zucchini is classified as a fruit because it develops from the flower of the plant and contains seeds. However, in the kitchen, it’s almost always treated as a vegetable due to its mild, savory flavor and how it’s used in cooking. So, while it’s a fruit in the garden, it plays the role of a versatile vegetable in your recipes!
Customizing Your Pumpkin Zucchini Bread: Delicious Substitutions
This Pumpkin Zucchini Streusel Bread recipe is wonderfully adaptable, allowing you to tailor it to your dietary needs or personal preferences. Feel free to mix and match these substitutions, keeping in mind that slight alterations in flavor and texture may occur, but the delicious outcome is always guaranteed!
- Egg Substitute: For a vegan-friendly version or if you have an egg allergy, you can replace each large egg with 1/4 cup of unsweetened applesauce, 1/4 cup of mashed ripe banana, or 1/4 cup of plain yogurt (dairy or non-dairy).
- Butter Substitute: To make this bread dairy-free, simply swap the melted butter with an equal amount of coconut oil (refined, if you prefer less coconut flavor), olive oil, or a high-quality melted vegan butter alternative.
- Nuts: The walnuts are entirely optional. If you have nut allergies or simply aren’t a fan, feel free to leave them out. For a similar crunch without nuts, consider adding sunflower seeds. Pecans are another excellent choice if you enjoy them. Or, for a delightful twist, skip the nuts altogether and stir in a cup of chocolate chips for a sweet surprise!
- Flour: For gluten-free baking, substitute the all-purpose flour with a good quality gluten-free flour blend. Look for a blend that contains xanthan gum, or add 1/2 teaspoon per cup of flour, to ensure proper binding and structure.
- Sugar: If you wish to reduce the sugar content, you have several options. You can replace some or all of the granulated sugar with natural alternatives like coconut sugar, maple syrup, or honey. For artificial sweeteners, such as Stevia, be sure to follow the package instructions for conversion ratios, as their sweetness levels vary significantly.
- Topping Variations: While the streusel is a highlight, you can explore other toppings or none at all. A simple glaze made from powdered sugar mixed with a little milk and a dash of cinnamon or pumpkin pie spice creates a lovely finish. Alternatively, a sprinkle of turbinado sugar before baking will add a sparkling, crunchy crust.
More Pumpkin & Quick Bread Recipes to Savor This Season
Can’t get enough of those wonderful pumpkin flavors? Me neither! Here are some of my top-rated pumpkin recipes that are perfect for fall:
- Pumpkin Spice Air Fryer Biscuit Donuts
- Glazed Baked Pumpkin Donuts
- Pumpkin Spiced Banana Bread Muffins
If you’re looking for more effortless and delicious quick bread recipes that come together in a flash, explore these favorites:
- Chocolate Orange Banana Bread
- Pumpkin Bread (pictured above)
- Applesauce Bread with Chocolate Chips
So, gather your ingredients, pull out your favorite mug for a warm beverage, and let’s immerse ourselves in the joy of fall baking. This Pumpkin Zucchini Streusel Bread is more than just a recipe; it’s an invitation to savor the season, share warmth, and create delicious memories. Happy baking!
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Print Recipe
Pumpkin Zucchini Streusel Bread
Equipment
- Cuisinart DLC-2ABC Mini-Prep Plus 24-Ounce Food-Processors, 3 Cup, Brushed Chrome and Nickel
- Ninja BN601 Professional Plus Food Processor 9-Cup Capacity and a Silver Stainless Finish
- Cuisinart Boxed Grater
- Professional Cheese Grater – Stainless Steel
- Rubber Spatulas
- Loaf Pans
Ingredients
- For the Bread:
- 3 large eggs lightly beaten
- 2 cups sugar
- 1 cup canned pumpkin
- 1 cup butter melted
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup shredded zucchini
- 1 cup chopped walnuts
- For the Streusel Topping:
- ½ cup brown sugar
- ½ cup flour
- 2 tsp. cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- ¼ cup unsalted butter melted
- ½ cup walnuts optional
Instructions
- Preheat oven to 350 degrees and grease two 9×5-in loaf pans. Set aside.
- To Prepare Streusel: In a bowl, Whisk the sugar, flour, and spices until combined. Stir in the nuts. Drizzle melted butter over the mix and stir with a spoon until your mixture is like wet sand, it will be lumpy.
- To prepare Bread: In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Sift together dry ingredients, and gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9×5-in. loaf pans. Top with streusel. Bake at 350° for 45-50 minutes or until toothpick inserted in the center comes out clean. Cool in pans 10 minutes. Remove to a wire rack to cool completely.
Notes
Nutrition
This post was originally posted on October 1, 2017. It has been updated to improve user experience and reshared on September 14, 2023.
This recipe was originally posted back in 2020 as part of a special #PumpkinWeek celebration. If you’re craving even more pumpkin-inspired delights, explore these fantastic recipes from my fellow food bloggers:
- Pumpkin Pie Moscow Mule from Love and Confections.
- Pumpkin Beer Bread from Forking Up.
- Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
- Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
- Pumpkin Chili from A Kitchen Hoor’s Adventures.
- Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
- Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
- Pumpkin Focaccia Bread from Cookaholic Wife.
- Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
- Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
- Pumpkin Rosemary Hummus with Sizzled Garlic from Amy’s Cooking Adventures.
- Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
- Pumpkin Blondies from It Bakes Me Happy.
- Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
- Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
- Pumpkin Coffee Cake from The Chef Next Door.
- Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline’s Cooking.
- Pumpkin Cranberry Oatmeal Bars from The Nifty Foodie.
- Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.
- Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
- Pumpkin Madeleines from Mildly Meandering.
- Pumpkin Pie Energy Bites from Making Miracles.
- Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
- Pumpkin Pie Oatmeal from Seduction in the Kitchen.
- Pumpkin Pie Tassies from Cindy’s Recipes and Writings.
- Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.
- Pumpkin Scones from The Freshman Cook.
- Spiced Pumpkin Donuts from A Day in the Life on the Farm.
- Pumpkin Spice Donuts from Hezzi-D’s Books and Cooks.