Sweet bread, filled with flavor, and moist-delicious-happiness! This recipe was made multiple times, and shared with friends…..it is that good! Today I am pulling this recipe from the Cafe Terra vault, it is time for you to enjoy again. This is my favorite time of the year with all the farmers markets back up and full of love. Here is a perfect sweet bread recipe that sneaks in some of your favorite vegetables, Pumpkin Zucchini Bread with Cardamom.
With all my new diet restrictions, I have been looking at some of my older recipes, and changing them up to make them healthier! So first, I decided to share the original recipe so you can see what all the “delicious happiness” talk was about. Later this week you will see my new version, where I was able to exclude all the refined sugar. The new recipe is “healthier” and still full of “delicious happiness!”
With sweet bread, it is fun to enjoy them for breakfast, dessert, or a snack. You could make them in muffin cups, or a scone pan, then pack them for your next traveling adventure! Use your favorite vegetable, whatever is in season. For the new version, you will see I added shredded carrots. This is a perfect way to see how easy it is to change up recipes, and make them your own.
20 minPrep Time
60 minCook Time
1 hr, 20 Total Time
Preheat oven to 350 degrees F. Grease bread pan with cooking spray.
In medium bowl, mix together pumpkin puree, eggs, sugar, olive oil, vanilla, zucchini, and corn.
In small bowl, mix together flour, cardamom, salt, baking powder, and baking soda.
Mix together the wet and dry ingredients. Pour in a bread pan, and bake for 45 minutes to one hour. You may have extra batter you can place in a muffin pan.
Let cool and Enjoy!