A delightful twist on the classic pumpkin zucchini bread, this recipe incorporates a medley of warm spices and a touch of orange zest for a flavorful and aromatic treat.
Preheat your oven to 350°F and prepare two loaf pans by greasing and lightly flouring them.
Ensure the pans are well-coated to prevent sticking and achieve a smooth release.
In a large bowl, whisk together the eggs and sugar until well combined.
Whisking thoroughly helps to incorporate air, making the loaf lighter.
Add the pumpkin puree, melted butter, and vanilla extract to the egg mixture and stir until smooth.
Ensure the butter is not too hot to avoid cooking the eggs.
In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Sifting the dry ingredients together ensures even distribution of the leavening agents and spices.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to prevent a dense loaf.
Fold in the grated zucchini, chopped walnuts, and orange zest.
Gently folding preserves the airiness of the batter.
Divide the batter evenly between the prepared loaf pans.
Level the batter in the pans for even baking.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
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