Pumpkin Banana Zucchini Loaf, a recipe from the cookbook “Yum & Yummer” by Greta Podleski. It is a lip-smacking loaf cake, that is moist, delicious, and not overly sweet. Great at breakfast, or served with tea as an afternoon snack, or as an after-dinner treat.
Song of the day: Today – The Smashing Pumpkins
Before coming to Canada, pumpkin was not a flavor I would associate with baked goods. My father, in his garden in the countryside of Italy, would plant every summer dozens of pumpkin and squashes, different varieties and different shapes and sizes, the whole garden showing an intricate ramification of sprawling vines and vegetables, some quite big and undeniably ugly.
They would suffice our family all Autumn and Winter, and for an easier use, most of them were cut into pieces or slices and frozen. They would be used mostly to make risotto, or stuffed pasta (and we have a recipe coming up), or my mom’s rustic bread done with some pureed pumpkin and raisins. I still have to get her recipe for that bread, and it’s a sweet/savory delicious one!
My pleasure, together with the first surprise, when I’ve arrived in Canada, was to see so many sweet baked goods featuring pumpkin: muffins, cakes, scones, cookies, and of course, many variations of a loaf bread.
I haven’t done a lot of baking myself with pumpkin, so when I saw this beautiful Pumpkin Banana Zucchini Loaf in the “Yum & Yummer” cookbook by Greta Podleski, featuring not only pumpkin but also banana, zucchini, pecans, and using Greek yogurt that I love in my baking, I was sold. The occasion was a friend’s birthday, and I thought that this beautiful loaf, wrapped in brown paper and with a string around it, would be a great hostess gift. Not only, we also gifted her that same cookbook and she has been enjoying it ever since.
If you’ve made banana bread before, you know how easy it is to put together. A couple of bowls, and all the ingredients measured and ready to be assembled. It cooks in an hour, it rises beautifully and the house smells delicious, which is always a bonus point in my opinion.
I love ginger and candied ginger, so I decided to chop some and sprinkle it on the top. When you bite into a slice of this loaf, the candied ginger is a nice sweet and spicy surprise. But it can be omitted if you don’t like.
The beauty of this Pumpkin Banana Zucchini Loaf is its texture, the moistness of the loaf itself infused with that lovely velvety pumpkin. Adding to that moistness the bananas which marry so well in flavor with the pumpkin giving that sweet almost caramel touch to an earthy sugary treat. The zucchini is mingled amidst the folds of this loaf keeping the theme of moistness intact and its flavor smoothens the pumpkin/banana nicely leading us to that crunch of the pecans which balances everything out so nicely. This Pumpkin Banana Zucchini Loaf is just a glimpse of heavenly baking in a nutshell and a perfect edible gift idea for this Christmas season.
Take out that loaf pan, heat up that oven and take in all the aroma as you enjoy precious moments in the kitchen with this Pumpkin Banana Zucchini Loaf.
From us at Sugarlovespices.
Song of the day: Today – The Smashing PumpkinsPrint
Pumpkin, banana, zucchini, and pecans unite in this moist, delicious, and not overly sweet loaf. Great at breakfast, or served with tea as an afternoon snack, or as an after-dinner treat.
Adapted from the cookbook “Yum & Yummer” by Greta Podleski.
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1/4 cup flax meal (ground flaxseeds)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 cup mashed ripe bananas
- 1 cup canned organic pumpkin puree
- 1 cup unpeeled zucchini, grated and pat dry
- 1/2 cup plain Greek yogurt or coconut yogurt (for dairy-free)
- 1/2 cup light brown sugar, cane sugar, or coconut sugar
- 1/4 cup sunflower oil or any vegetable oil, organic
- 1 egg, organic, free-range
- 1 cup pecans or walnuts, chopped
- 1 Tbsp candied ginger, chopped (for the topping, optional)
- Preheat the oven to 350° F (180° C). Butter or lightly oil a 9 x 5-inch loaf pan. Set aside.
- In a medium bowl, whisk together both flours, ground flaxseeds, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, whisk together bananas, pumpkin, zucchini, yogurt, sugar, oil, and egg until well combined.
- Add dry ingredients to wet and mix using a wooden spoon or spatula just until combined. Don’t overmix. Fold in nuts.
- Spoon batter evenly into prepared loaf pan. Sprinkle the chopped candied ginger on top (optional).
- Bake for 60 minutes, or until a cake tester (or wooden pick) inserted in the center comes out clean. Remove from oven and let pan cool on a rack.
- For the most banana flavor, make sure your bananas are overripe.
- For the best result, make sure your loaf pan measures exactly 9 x 5-inch.
- Serving Size: 12