Pumpkin Zucchini Bread

20161004_102042_resizedLooking for a special Bread this Thanksgiving I may have come up with one you’ll enjoy.   While searching the web I found a few but I wanted a yeast bread so this is what I came up with and it was great toasted this morning with a little cinnamon butter. With hosting our family Thanksgiving this weekend I think I’ll space a few of these mini loaf plates down my table for a nice touch instead of a basket of buns.

Accessories:  Ankarsrum Assistant with Roller scraper attachment
Also medium shredding disc
and if desired grain mill attachment for fresh flour
Quantity: 3 loaves
Bake in 400 degree oven
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  • 5 cups fresh grated zucchini
  • 2 cups pumpkin puree (fresh or canned will work)
  • 3/4 cup oil
  • 1 cup milk
  • 2 cups hot water
  • 3 eggs
  • 1 1/2 tbsp. salt
  • 3 tsp cloves
  • 2 tsp nutmeg
  • 6 tsp cinnamon
  • 2 tbsp. instant yeast
  • 5 cups whole wheat flour (fresh is best)
  • 6 cups white flour (approx.)

Put the zucchini and pumpkin into your stainless bowl and add the eggs and other liquid ingredients. Add the salt and spices. Mix well.  The add about 4 cups of the whole wheat flour, once this is blended in add your yeast.   Let this sit for about 10 minutes, you will see the yeast starting to work the batter.   At this time add the rest of the whole wheat flour and about 5 cups of the white.   Depending on the consistency of your pumpkin and zucchini  you will likely need to add about another cup to cup and a half of white flour.  This dough will stay quite sticky but should somewhat hold its shape.  Once you have the required flour in continue to knead with your dial at about 5 o’clock for another 10 minutes.   Allow to rise till double in bulk, this seemed to take longer than for most breads.   Place into well greased pans and bake for approx. 50 minutes at 400 degrees for the little loaves I baked for about 30 minutes.  For a nice touch whip a little cinnamon into a dab of butter and enjoy.   Happy Thanksgiving everyone!

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