Pumpkin Walnut Zucchini Loaf Food

PUMPKIN ZUCCHINI BREAD/ CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
• Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
• Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
• Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.

PUMPKIN ZUCCHINI BREAD

Steps:

• In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

PUMPKIN-WALNUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

PUMPKIN WALNUT & ZUCCHINI LOAF

Steps:

• melt butter in a saucepam - saute celery, pumpkin & onion 4-5 minutes.
• add garlic and rosemary and cook 1 minute.
• stir in barley, cook 1 minute to coat
• add wine, cook 1-2 minutes until almost absorbed.
• add stock, 1 cup at a time, stirring until absorbed. Cover, cool slightly.
• Preheat oven to moderate 180°C.
• grease & line 13cmx23cm loaf pan with baking paper.
• heat char-grill on high - spray zucchini with oil & char-grill 1 minute each side until tender.
• line load pan with zucchini overlapping.
• mix nuts, crumbs, parmesan and eggs into barley. Season.
• press firmly into pan, folding excess zucchini over.
• cover with foil, bake 45 minites.
• remove foil and bake a further 10-15 minutes - rest in pan for 10 minutes.
• Serve with tomato salsa.
• Tip: A quick salsa - combine 2 chopped, seeded tomatoes, 1 tablespoon each chopped parsley and olive oil and 2 teaspoons lemon juice. Toss gently & season to taste.

PUMPKIN BREAD

Steps:

• Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.