Now that the Fall Season is here, it's time to make some of this awesome Homemade Autumn Bread. While it is called bread, it does not have any yeast in it so doesn't require any proofing or rising.
This bread is typically made with zucchini and often has carrots and bananas in it. I like to add some chopped Walnuts to it but that is optional based on your preferences.
What I love about this bread recipe is just how easy it is. It's no different than making a cake or cookies. You basically prepare the wet ingredients, then add the dry ingredients and bake for an hour.
If you prefer muffins but still want to use Zucchini, I suggest you check out my Zucchini Muffins recipe.
When it comes to the loaf pans, depending on what kind you use you might want to take some precautions.
If you are using a metal loaf pan, you can add parchment paper to the bottom and sides leaving a little extra to use as a handle to lift the load out of the pan.
With silicon or foil loaf pans you don't really need to do that. Additionally, you shouldn't spray stoneware with cooking spray.
🥜 Nut Allergy Warning
For another great loaf recipe, try my Eggnog Bread with Glaze. Yummy!
For more great recipes with Zucchini, I suggest you check these awesome recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this Homemade Autumn Bread recipe (see recipe card for quantities): White Sugar, Canola Oil, Eggs, Vanilla Extract, Ground Cinnamon, Kosher Salt, Baking Soda, Baking Powder, All Purpose Flour, Whole Wheat Flour, Zucchini, Carrots, Ripe Bananas and Walnuts.
🥣 How to make Homemade Autumn Bread
Preheat oven to 375ºF.
Coat two 9 x 5 loaf pans with nonstick spray. Set aside.
In a large mixing bowl, stir together the sugar, oil, eggs, vanilla extract, ground cinnamon, salt, baking soda and baking powder until smooth.
Stir in both flours until just combined. Fold in the zucchini, carrots, banana, and walnuts and mix until combined.
Divide the batter between the two loaf pans. Bake for 50 to 60 minutes or until a toothpick comes out clean.
Let cool in the pan for 5 to 10 minutes and then remove from the loaf pans to a wire rack to cool completely.
📖 Recipe
Homemade Autumn Bread
Equipment
- Loaf Pan
Ingredients
- 2 cups White Sugar
- 1 cup Canola Oil
- 3 large Eggs
- 2 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Kosher Salt
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 2 cups All Purpose Flour
- 1 cup Whole Wheat Flour
- 1 cup Zucchini, grated
- ½ cup Carrots, grated
- ½ cup Ripe Bananas, mashed
- ¾ cup Walnuts
Instructions
- Preheat oven to 375ºF.
- Coat two 9 x 5 loaf pans with nonstick spray. Set aside.
- In a large mixing bowl, stir together the sugar, oil, eggs, vanilla extract, ground cinnamon, salt, baking soda and baking powder until smooth.
- Stir in both flours until just combined. Fold in the zucchini, carrots, banana, and walnuts and mix until combined.
- Divide the batter between the two loaf pans. Bake for 50 to 60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 5 to 10 minutes and then remove from the loaf pans to a wire rack to cool completely.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Brandi
This recipe is so fantastic. It’s moist and sweet. You’d never know there were vegetables in it. The loaf I made did not last long in our household. Definitely a keeper.
Sharon
What an awesome recipe. I made this yesterday and it was a hit with my family. I made 2 Batches and put the other batch in the freezer. The second batch I left out the nuts. But both a very moist. These loaves would be a great Christmas gift wrapped with a special ribbon. Definitely a five star.