Sort ingredients
jeccad
QR Code
Listen
Pdf
Heat oven to 350°F. Coat 8½- by 4½-in. loaf pan with nonstick cooking spray; set aside.
In bowl, whisk together flour, salt, pepper, baking soda, baking powder, and nutmeg. In large bowl, whisk together pumpkin, buttermilk, oil, sugar, thyme, and eggs. Stir flour mixture into pumpkin mixture until just combined. Fold in zucchini and kale and transfer to prepared pan; sprinkle with pepitas if using.
Bake until wooden pick inserted in a few places comes out clean, 60 to 75 min. Cool in pan on wire rack 10 min., then transfer to rack to cool completely. Bread can be tightly wrapped and stored at room temp up to 4 days.
Make the Lemony Cream Cheese: In bowl, mix together 4 oz. softened cream cheese, ¼ cup nonfat plain Greek yogurt, 1 tsp each grated lemon zest and fresh lemon juice, and ¼ tsp each kosher salt and pepper. Can be refrigerated in airtight container up to 4 days. Makes about ¾ cup.