(From The Vault) Pumpkin Zucchini Bread with Cardamom

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.

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!”

Pumpkin Zucchini Bread with Cardamom

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.

Here is the original post for the Pumpkin Zucchini Bread with Cardamom.  If you are looking for some other sweet bread recipes, here are a few – Sweet Lemon Cake, and Raisin Bran Lemon Bread.

Pumpkin Zucchini Bread with Cardamom

(From The Vault) Pumpkin Zucchini Bread with Cardamom

20 minPrep Time

60 minCook Time

1 hr, 20 Total Time

Save RecipeSave Recipe


1 cup pumpkin puree
2 eggs
2 cups sugar
1/2 cup olive oil
1 tsp vanilla
1 cup grated zucchini (1 small zucchini)
1 small ear of corn (about 1/2 cup)
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 cups AP flour
1/2 tsp cardamom


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!


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  • Angie
    Wish I could find pumpkin puree over here...This quick bread looks so moist and beautiful.
  • Hotly Spiced
    This is a lovely loaf, Terra, with so many ingredients that are so good for us. I've never had a bread with corn kernels in it before - I'd love to make this xx
  • Susan Pridmore
    Oh I would love this!! I love zucchini bread and pumpkin bread, but never put them together. Nor with cardamom, one of my favorite spices. I want to wait and see your new version too before I make it. I've got to cut back on my sugar, and can't wait to see how you did it.
  • How could anyone not try a bread described as "moist-delicious-happiness"? That 1/2 cup of corn is quite interesting. Can't wait to get some summer zucchini. What a great bread Terra!
  • This bread makes me smile from its delicious smile, colour and texture - I can almost smell it right now! Cheers Choc Chip Uru http://gobakeyourself.com/
  • kitchenriffs
    Lovely stuff! It's always nice to dust off the recipes that are real winners and feature them again. And this one is definitely a winner! Thanks.
  • Thespicyrd
    Pumpkin bread filled w/ delicious happiness sounds divine! Love the whole corn kernals in here :-) Pinning to my "make me gluten-free" board ASAP! Happy Thursday! xoxo