I should start by saying that this is a very out of place recipe.
Those who don’t like pumpkin foods out of the fall season…just look away. This recipe is filled with all things fall because my brain and tastebuds want (no. need.) a break from summer. It is so hot. Every summer I’m like, “how did I survive the heat last summer?” I’m trying not to think about it, but last year it was still hot in Houston in November. BLAHHH. So that means the heat isn’t leaving me anytime soon. So you see my need for a pumpkin filled break to make me think of fall.
Perhaps you’re not feeling pumpkin right now and will save this recipe for November-January. But not me. I’m all in for pumpkin right now. And this week I even made chewy ginger cookies for snacks. So over summer foods. I don’t think I’m really a summer food type of person. I mean, I love watermelon, ice cream and spring rolls. But I don’t get that excited for grilled recipes or cold pasta salads. I much prefer soups, stews, warm pasta dishes, casseroles, baked goods…all the warm, cozy stuff.
Not only is there pumpkin in this recipe, there is also pumpkin pie spice. You see, we’re going totally fall here. This pumpkin craving all started because this local coffee shop has an epic pumpkin loaf filled with pumpkin pie flavors and it is so fab. That coffee shop bread is a lot sweeter than this zucchini pumpkin bread…both are fantastic, but mine is made to be french toasted.
After you whip up a batch of this loaf, you soak a slice in an eggy-milky-cinnamony mix and cook it on a buttered skillet until cooked through. Then there’s a pumpkin-peanut butter spread in the recipe list below that you should 100% top your slice with.
As I try not to melt outside, this autumn-tastic french toast is giving me happy thoughts of fall to keep me going.
I hope your tastebuds ENJOY!
Zucchini Pumpkin Bread French Toast with Dreamy Peanut Butter Pumpkin Spread
Yield: 1 loaf of bread (or 8 slices french toast)
bread dry ingredients
2 1/4 cup all-purpose flour
1 cup rolled oats
2/3 cup sugar
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup chopped pecans
1 zucchini, grated & liquid squeezed
bread wet ingredients
1 cup canned pumpkin puree
1/4 cup butter, melted
1 teaspoon vanilla
1 cup mini chocolate chips, divided
pumpkin peanut butter spread (this spread makes one serving...double, triple, etc. as needed)
1 tablespoon peanut butter
1/2 tablespoon canned pumpkin puree
1 1/2 teaspoons honey
Preheat oven to 350ºF. In a bowl, combine all bread dry ingredients, except in chocolate chips. Add in all bread wet ingredients. Stir until combined. Fold in 1/2 cup chocolate chips. Pour batter into a baking dish and top with remaining chocolate chips. Bake for 1 hour and 10 minutes, or until a tooth pick comes out without wet batter on it.
Let cool for 20 minutes. Then remove from baking dish and let fully cool on a cooling rack. Slice and french toast.
to french toast
Per 1"thick slice of bread, whisk together 1 egg + 1/4 cup milk + 1/2 teaspoon vanilla + 1/4 teaspoon cinnamon. Soak your slice, flipping once, for about 4 minutes. Heat a skillet with some butter and cook soaked slice over medium heat until cooked through, about 60 seconds per side. In a small bowl, stir together 3 ingredients for pumpkin peanut butter spread. Spread on top of french toast slice and add a pour of maple syrup.