Go Back
Print

Pumpkin Zucchini Bread with Brown Butter Icing

A marriage of our favorite summer and fall veggies, this Pumpkin Zucchini Bread With Brown Butter Icing is moist, dense, hearty, and simple too. It features LOTS of pumpkin & spice, throw in shredded zucchini, and top it generously with brown butter icing, and this Pumpkin Zucchini Bread is an instant fall classic!
Course Bread
Keyword apple zucchini bread, brown butter icing, pumpkin bread, pumpkin zucchini bread, zucchini pumpkin bread
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 12
Author Sarah

Ingredients

For pumpkin zucchini bread:

  • 3 large eggs
  • 2 cups granulated sugar
  • 1 cup butter melted
  • 2 cups grated zucchini about 2 medium
  • 1 cup canned pumpkin puree
  • 2 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves

For brown butter icing:

  • 3 cups powdered sugar
  • 1/2 cup butter
  • 3 - 4 tbsp. heavy cream
  • 1 tsp. vanilla extract

Instructions

For pumpkin zucchini bread:

  • In a large bowl, whisk together eggs, sugar, butter, zucchini, pumpkin, and vanilla.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, nutmeg, and cloves.
  • Add the dry ingredients to the wet ingredients, and stir until just combined. Do not overmix - a few lumps are okay.
  • Line two 9x5-inch loaf pans with foil or parchment paper, allowing the edges to hang over the sides. If using foil, spray lightly with non-stick spray.
  • Pour batter into loaf pans filling just over halfway each.
  • Bake at 350 degrees for 50-60 minutes, or until edges are golden and a toothpick inserted near the centers comes out clean. I recommend rotating pans about halfway through baking.
  • Remove to a wire rack to cool for 10-15 minutes.
  • Run a knife around any edges to loosen where the bread is directly touching the pans. Using the foil or parchment paper edges, carefully lift the breads out of the pans and cool completely on a wire rack.

For brown butter icing:

  • Prepare icing once breads are completely cooled. This icing 'sets', and while it can be revived once it sets by popping it in the microwave, it's best to make it fresh when you're ready to top the bread.
  • Place the powdered sugar in a medium bowl, and set aside.
  • Melt butter in a small saucepan over low-medium heat, stirring frequently, until it foams, the foam dissipates, it turns a deep golden brown, and develops brown flecks and a nutty fragrance, about 10 minutes or so. Toward the later stages, around the time it begins to foam, watch the brown butter very closely. It can go from 'brown' to 'burned' quickly.
  • Remove from heat, cool 2-3 minutes, and *carefully* pour over powdered sugar. Don't forget it's still hot.
  • Add 3 tbsp. heavy cream and vanilla, and vigorously whisk the mixture until smooth. If the icing seems to seize or separate, you just need to reeeeeeally mix it to emulsify. You can use an electric mixer, if preferred. But don't give up thinking it's ruined, it just needs to be emulsified, so give it a serious mixing! Icing should be thin enough to spread, but not runny or drippy. Add additional milk or powdered sugar, as needed, to achieve desired consistency.
  • Spread brown butter icing evenly over loaves. Allow to set. Cut and serve.
  • Store in airtight containers. At room temperature, loaves will keep for 4-5 days. They'll keep for about a week if stored in the fridge. They freeze beautifully if well-wrapped!