Pumpkin-Zucchini Bread

Course : Breads
Serves: 12
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1 pound fresh pumpkin
1/4 pound zucchini
10 cups flour
1 tablespoon kosher salt
2 packages active dry yeast

Preparation / Directions:

Simmer the pumpkin in boiling-salted water for 30 minutes, until tender drain well, reserving liquid, and allow to cool process with a food mill or food processor press through a sieve to remove any tough fibers combine pumpkin, zucchini, flour, and salt-mix well combine the yeast and 1/3 cup of the reserved pumpkin cooking liquid allow to stand for 10 minutes, until bubbly add to the flour mixture-mix well continue to mix to form a fairly stiff dough knead for 15 minutes form into a ball and place into a greased bowl cover with a towel and allow to rise for 2 hours, or until doubled in size punch down dough and knead for 2-3 minutes place onto a parchment-lined baking sheet and flatten slightly allow to rest for 50-60 minutes, until fairly puffy bake @ 425 degrees for 40-50 minutes, until bread sounds hollow when tapped with a spoon remove from oven serve warm or at room temperature


Nutritional Information:

384 Calories (kcal); 1g Total Fat; (2% calories from fat); 11g Protein; 80g Carbohydrate; 0mg Cholesterol; 473mg Sodium

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