Pumpkin/Zucchini Bread

Preheat oven to 325 degrees

Grease and flour 2 loaf pans

Cream together in a large bowl:

2 cups sugar

1 cup oil

Gradually add:

3 eggs

2 teaspoons vanilla

Beat well

Grate 3 cups pumpkin/zucchini

Add to sugar and oil mixture and blend well

In a separate bowl, combine:

1 1/2 cups white flour

1 1/2 cups whole wheat flour

1 teaspoon cinnamon

1 teaspoon slat

1 teaspoon baking powder

1 teaspoon baking soda

Combine the 2 mitures and blend well. Bake for one hour, or until toothpick inserted in center comes out clean.

A great fall / winter recipe. A Peragallo family favorite!

JoAnn Peragallo

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