Why, after all that pumpkin bread I made last week, would I make yet more?!
Because, dear reader, I had an open can of pumpkin, and I can't bring myself to throw away any pureed pumpkin. Not until it's been stored for weeks in the fridge and has started to grow things. Then I can throw it away.
The big conundrum of pumpkin-bread-baking is that recipes typically call for 1 cup, but pumpkin cans never come in convenient cup increments, resulting in weird amounts of leftover pumpkin. But thanks to my experimenting with half-recipes, I had just the right amount, roughly, for another batch.
I'd found this recipe for Pumpkin Zucchini Bread in an earlier search for moist zucchini bread recipes, and it was time to try it.
This one was pretty easy to make, and turned out absolutely yummy. Not ultra-fine, somewhat dense and heavy, the sort that would support gobs of raisins and nuts. I'm not really sure what the zucchini added; moisture perhaps, but this was already pretty moist.
I made some changes though. I put in less sugar than called for, and used some brown sugar instead of only white sugar. It just seems criminal not to have brown sugar's molasses in anything pumpkin.
And, I was back to my old ways of dumping in spices with blithe disregard for measurements. I've yet to hit the limit of nutmeg or cloves, always called for in teeny 1/4 teaspoon increments. (As an aside, I'm grateful to cloves for curing my son of sneaking in a taste of unmixed batter. Whoo-wee is that harsh!)
Mm-mm. Never fails at a potluck.
Now, can I find a zucchini bread recipe that's anywhere near as moist as a pumpkin bread? (And is it even worth trying?)
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