Zucchini Sweet Potato Bread With Pumpkin Seeds And Dried Cherries Recipe

Ingredients

2 cups all-purpose unbleached flour

1/4 teaspoon aluminum free baking soda

1 teaspoon of baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 cup sugar

1 cup vegetable oil

3 large eggs

2 teaspoons vanilla extract

1 cup raw grated zucchini

1 cup raw yam, peeled and grated

1 cup pumpkin seeds

1 cup dried cherries

CRUMBLE TOPPING

1/4 cup unbleached flour,

3 tablespoons brown sugar

2 tablespoons pumpkin seeds

3 tablespoons cold unsalted butter cut into small pieces

Preparation

Preheat oven to 350 degrees F. Butter a 9x5x3 inch loaf pan. In a medium bowl sift together flour,baking powder, baking soda, salt & cinnamon. In a large bowl beat together sugar, oil, eggs and vanilla. Mix in zucchini and sweet potatoes. Add flour mixture, pumpkin seeds, and dried cherries. Stir well Transfer the batter to a prepared loaf pan. I line my loaf pan with parchment paper. Make the crumble topping: mix together flour, sugar, and pumpkin seeds. Mix in the butter until the mixture resembles a coarse meal. Sprinkle the toppping evenly over the batter. Bake for 90 minutes, or until a knife inserted into the middle comes out clean. Let cool before removing from the pan