Autumn Bread

Autumn Bread is an ultra moist quick bread/cake that's a combination of zucchini bread, banana bread, and carrot cake! The perfect fall treat!

Autumn Bread is an ultra moist fall treat that’s a combination of zucchini bread, banana bread, and carrot cake! So much to love!

I have been back in the kitchen full force lately…cranking out recipe after recipe after recipe. Which is fantastic for my creativity, but bad for my diet! I feel like there are just too many things I wait until fall to make…which was VERY poor timing when I decided to commit myself to dropping a few pounds.

You see, the summer got me like whoa…I ate, drank and relaxed(ish) with abandon. Another burger? YES PLEASE! Ice cream for the 3rd night in row? WHY NOT? A Frozen Margarita? YOLO!

Unfortunately, my metabolism isn’t fully loving all the YOLO-ing I did over the last few months. So here we are, knee deep in PSL season with me trying to be more “moderate”. BLAH.

Anyhow, it wouldn’t be October if I didn’t make Autumn Bread. This is a recipe similar to one my mom used to make…it’s like zucchini bread, carrot cake and banana bread all in one soft, cinnamon-y loaf.

And turns out there is no amount of self control that can keep this out of my face.

Autumn Bread is an ultra moist quick bread/cake that's a combination of zucchini bread, banana bread, and carrot cake! The perfect fall treat!

I like to add walnuts to my bread. It’s how my mom used to make it, so I prefer it that way. You can certainly leave them out, if you are anti-nut.

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All you need is a bowl and a spoon…no mixer required!

Autumn Bread Batter

This recipe makes enough for 2 loaves…so divide the batter equally. And I know some of you will ask…yes, you can half the recipe and make one loaf!

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Bake it until a toothpick inserted in the center comes out clean…

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And if you have any self control, wait for it to cool before slicing.

Or not.

Autumn Bread is an ultra moist quick bread/cake that's a combination of zucchini bread, banana bread, and carrot cake! The perfect fall treat!

And then maybe add a little butter. Only if you’re not trying to lose weight 🙂

Autumn Bread is an ultra moist quick bread/cake that's a combination of zucchini bread, banana bread, and carrot cake! The perfect fall treat!

I’m doomed!

5.0 from 1 reviews
Autumn Bread
 
Author:
Ingredients
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 3 large eggs
  • 2 teaspoons vanilla
  • 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 grated zucchini
  • ½ cup grated carrot
  • ½ cup mashed banana
  • ¾ cup walnuts
Instructions
  1. Preheat oven to 375°F. Coat 2, 9x5 loaf pans with nonstick spay. Cut 2 strips of parchment paper to fit the bottoms and up the short sides of the pans, allowing the parchment to hang over the ends, for easy removal. Spray the pans again. Set aside.
  2. In a large bowl stir together the sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder until smooth.
  3. Next stir in both flours until just combined. Finally stir in the zucchini, carrots, banana, and walnuts until combined.
  4. Divide the batter between the 2 pans.
  5. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow to cool in the pan for 5-10 minutes and then using the parchment paper lift out of the pans to cool completely.
  7. Serve warm or at room temperature.
Notes
Wrap cooled bread tightly in foil or Cling Wrap and store at room temperature for up to 5 days.

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24 Comments on "Autumn Bread"

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Holly K
Guest

All those vegetables AND a banana, this is basically health food! Pfft…who needs a salad?!? Will definitely be whipping up a batch (sans nuts).

ColleenB.~Texas
Guest

This looks so delicious.
I like making breads like this; using mini bread pans and giving in gift baskets.
You think it would be ok to use an extra cup of all-purpose flour and leaving out the wheat flour?

Saeriu
Guest

This might just be the answer to “what do I do with 1 ripe banana?” and “what do I do with 1 small carrot?” Need I ask what to do with half a zucchini? lol Great idea!

ColleenB.~Texas
Guest

:} Well, Saeriu, you can either eat the other half of banana and carrot and the other 1/2 of zucchini you can make into fries; OR do what I will be doing; doubling the recipe so the carrot, banana and zucchini is all used up.
I might even add in a little finely diced apple.
One thing I wanted to mention; when I freeze items to go in freezer; I freeze first on baking sheet; and once it’s frozen I wrap in saran wrap and then in freezer paper. Makes for easier wrapping when frozen first

sonny
Guest

hi!! this sounds amazing!!! i’ve never made this type of bread before….does the zucchini need to be peeled? thank you so much!! 😉

Linda
Guest

This must be so moist and good. I’d eat too much. So when I make it I’ll have to take it to work. I love all the veggies – it must be healthy! Thanks for sharing.

Wishes for tasty dishes,
Linda

Pearse
Guest

Any substitutions for zucchini?

ColleenB.~Texas
Guest

Canary yellow straight-neck and crookneck squashes can be used in exactly the same ways as zucchini or you can try eggplant which is similar in texture to zucchini, though slightly more flavorful

Ms Ramona
Guest

This looks scrumptious! I can almost smell it! Mmm… Can’t wait to bake some up. ? With nuts! 🙂

Shannon
Guest

I made this today and it turned out perfectly! It was a huge hit with everyone (which never ever happens) so much thanks!

Miranda
Guest

This sounds like such a wonderful combination of fall flavors all in one bread! I have to try this!

Gayle
Guest

Made this yesterday. Absolutely wonderful!

Teija
Guest

Made this yesterday and will definitely make again – it’s DELICIOUS! The family LOVED it – Brought some with me to work and it’s getting a thumbs up all around!!

Ivonne
Guest
When I find and bake recipes I usually go to comments first to see if anyone has actually made it rather than keep seeing/reading comments, from others, on how good the recipe sounds or how delicious the picture looks. Thankfully there were a good few who’ve actually baked this as I truly did not want to skip your recipe (I usually wont bake/make a pinned recipe if no one has actually made and commented about it). I happened to have almost everything on hand to make this other than the whole wheat flour, which was fine as whole wheat tends… Read more »
Tina
Guest

This was the perfect recipe to use up my mini carrots for school lunches that were on their last days, bananas that no one will eat anymore, and zucchini. The kids loved it! I will try to switch out the oil with applesauce next time. I made 3 batches plus other kinds of loaves to use up my one huge zucchini. I missed the note to freeze first before wrapping as that’s what I’ll be doing. Also, loved the ideas on other types of veggies to sub out the zucchini!

Dawn
Guest

Hello just wondering if you can take out the whole wheat flour and just use regular ap flour??

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