Autumn Harvest Pumpkin Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
This Autumn Harvest Pumpkin Bread is delicious, easy and a unique cross between three different types of bread into one super moist, utterly divine bread! With pumpkin, zucchini, carrots and pecans, this bread will soon become a favorite!
  • ½ cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 cup pure pumpkin (not pumpkin pie filling!)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 & ½ cups all-purpose flour
  • ½ cup shredded zucchini, lightly squeezed to press out some water
  • ½ cup shredded carrots
  • ½ cup chopped pecans
  1. Preheat oven to 350 degrees F. Lightly grease a 9" loaf pan with cooking spray. I like using a disposable aluminum foil pan for perfect baking. Note that you may have baking time discrepancies if using a glass loaf pan.
  2. In a large bowl, beat together the butter and brown sugar with a handheld electric mixer until creamy and smooth, about 30 seconds. Add in the pumpkin puree and beat well. Add in the eggs, one at a time, followed by the vanilla, beating well after each addition. Lastly, add in the dry ingredients and mix with a rubber spatula until barely combined together. Lightly fold in the shredded zucchini, carrots and pecans until barely combined.
  3. Spread the batter into the prepared pan and smooth out the top. Place the pan on a rimmed baking sheet and bake for 45-55 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for about 30 minutes or completely in the pan before cutting into slices.
Recipe by The Domestic Rebel at