Say hello to your new favorite fall baking project: Gluten Free Cinnamon Swirl Pumpkin Zucchini Bread. It's moist, warmly spiced, studded with raisins and walnuts, and finished with a cozy ribbon of cinnamon-sugar swirl. My baking for two hack? No sad half-used can of pumpkin puree hiding in your fridge - Shop the baby food aisle for pumpkin puree. That little jar is just the right amount for this small batch baking recipe. Perfect size, no waste, no freezing, just the perfect pumpkin every time.
Why I Love This Recipe
This time of year, my friends' gardens are practically bursting with zucchini, and I often end up with a grocery bag of the green beauties. That's when zucchini bread season kicks off in my kitchen. Because I'm cooking for two, I'll often bake a small-batch loaf in a 3x5 pan.
Another cooking-for-two hack? Shop the bulk bins for almond flour and gluten free all-purpose flour. You'll buy just what you need, no more wondering when you'll next use that pricey bag of almond flour.
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What you'll need
Here's a quick rundown of the main ingredients and why they matter:
- Pumpkin puree - adds moisture, flavor, and seasonal charm. Hack: shop the baby food aisle - that little jar is just the right amount for this small batch recipe. No waste, no freezing! (Or, if you do have extra puree, freeze it in ice cube trays for soups, stews, chilis, or smoothies.)
- Zucchini - keeps the bread extra moist without tasting "veggie-ish." Make sure to squeeze out that extra water.
- Almond flour + gluten free all-purpose flour - the combo keeps the bread sturdy yet tender. Almond flour adds richness, GF flour provides structure. Hack: shop the bulk bins to buy just what you need without the pricey bag commitment.
- Eggs - hold everything together.
See recipe card for quantities.
Step-by-Step Pumpkin Zucchini Bread
Sometimes it helps to see the process in action, so here's a step-by-step guide with photos to walk you through. It's as easy as it looks - promise!
Step 1: Line your pan
Give your loaf pan a quick spray, then line the long side with parchment paper. This little trick keeps the sides from over-browning and makes it a breeze to lift your loaf out later. (See photo - it's like giving your bread a paper hug.)
Step 2: Whisk the wet ingredients
In a big bowl, whisk together the eggs, pumpkin puree, sugar, oil, water, and vanilla. It'll look smooth, golden, and just a little frothy - like fall sunshine in a bowl.
Step 3: Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and warm spices. This keeps everything evenly distributed so no one gets a surprise clump of nutmeg.
Step 4: Bring it together
Add the dry ingredients to the wet a little at a time, stirring gently. Don't overdo it - we're making bread, not training for arm day.
Step 5: Stir in the good stuff
Fold in your grated zucchini (squeezed dry), raisins, and walnuts. This is the part where your batter starts to look hearty and full of texture.
Step 6: Layer the swirl
Pour about a third of the batter into your pan, sprinkle on half the cinnamon-sugar swirl, then repeat with another third and the rest of the swirl. Finish with the last bit of batter. Smooth the top with a spatula. You're basically creating a cinnamon-sugar treasure map inside your loaf.
Bake and Serve
Step 7: Bake
Pop it in the oven until the top is golden and cracked, and a skewer comes out clean - about 55 minutes. Your kitchen will smell like autumn itself.
Step 8: Cool and slice
Let the loaf cool in the pan for 10 minutes, then lift it out with your handy parchment sling. Slice thick, pour a cup of coffee, and enjoy!
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Leftover Pumpkin Puree Ideas
If you do end up buying a whole can of pumpkin puree, don't let it go to waste! Here are a few delicious ways to use it up:
- Silky Pumpkin Pasta Sauce - a pumpkin pasta sauce with crispy fried sage is delightfully creamy, cozy, comforting and perfectly portioned for two.
- Chili Booster - stir 1-2 tablespoons into my favorite turkey chili (or any chili). Adds body and subtle sweetness.
- Smoothie Add-In - blend with banana, almond milk, and a dash of pumpkin spice for breakfast magic.
- Freeze It Smart - portion leftovers into an ice cube tray. Pop out cubes later for soups, sauces, or stews.
Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Yes! Cool the loaf completely, slice, wrap individual slices in wax paper, and store in a freezer bag. Microwave a slice wrapped in a paper towel for 30 seconds - it will taste freshly baked.
Definitely. Freeze in ice cube trays, then transfer cubes to a freezer bag. Use in soups, sauces, chili, or smoothies.
Yep! Squeeze out the water first, portion into freezer bags, and freeze flat. Use later in breads, muffins, or fritters.
Related
Looking for other small batch baking recipes like this? Try these:
Gluten Free Cinnamon Swirl Pumpkin Zucchini Bread
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Equipment
- 1 8 ½ by 4 ¼ by 2 ½ - inch loaf pan or you can use - two 5 x 3 loaf pans
Ingredients
(For a small batch single 3x5 loaf pan: cut all ingredients in half. For eggs, use 2 instead of trying to split one - it works perfectly.)
- 3 eggs
- ½ cup pure pumpkin puree
- ¾ cup sugar
- ½ cup vegetable or coconut oil
- ¼ cup water
- 1 teaspoon vanilla
- 2 ½ cups all-purpose flour NOTE: To make this gluten free use: 2 cups gluten free all-purpose flour + ½ cup almond flour
- 2 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 ½ cups zucchini (2 medium), grated, squeezed dry
- ¼ cup golden raisins
- ¼ cup dark raisins
- ½ cup chopped walnuts (optional)
Cinnamon Swirl
- ¼ cup sugar
- 1 tablespoon cinnamon
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 loaf pan and line with parchment on the long side. See note if using a 5 x 3 loaf pan.
- In a large bowl, whisk eggs, pumpkin, sugar, oil, water, and vanilla.
- In a medium bowl, whisk flour(s), baking soda, salt, and spices.
- Add dry ingredients to wet in thirds, mixing gently (don't overmix).
- Stir in zucchini, raisins, and walnuts.
- In a small bowl, mix swirl ingredients.
- Pour ⅓ batter into pan, sprinkle half the swirl, then repeat with another ⅓ + remaining swirl. Finish with remaining batter. Smooth top.
- Bake 55 minutes or until a skewer comes out clean. If browning too quickly, tent with foil. Cool 10 minutes in pan, then transfer to rack. Slice thick and enjoy.
Notes
- Pumpkin Hack: Shop the baby food aisle - those little jars are the perfect size for this recipe. No waste, no leftover puree to stash in the freezer.
- Small Batch Baking: For a 3x5 loaf pan, simply cut all the ingredients in half. The only exception is the eggs - instead of trying to split one, just use 2 eggs (it works beautifully).
- Store wrapped at room temp for up to 3 days, or refrigerate.
- Freezes beautifully - slice, wrap, and reheat when needed.
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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