Zucchini Sweet Potato Bread With Pumpkin Seeds And Dried Cherries

• 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

1. Preheat oven to 350 degrees F. Butter a 9x5x3 inch loaf pan.
2. In a medium bowl sift together flour,baking powder, baking soda, salt & cinnamon.
3. 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
4. Transfer the batter to a prepared loaf pan. I line my loaf pan with parchment paper.
5. Make the crumble topping:
6. mix together flour, sugar, and pumpkin seeds. Mix in the butter until the mixture resembles a coarse meal.
7. Sprinkle the toppping evenly over the batter.
8. Bake for 90 minutes, or until a knife inserted into the middle comes out clean.
9. Let cool before removing from the pan

allpurpose unbleached flour, aluminum free baking soda, baking powder, salt, ground cinnamon, sugar, vegetable oil, eggs, vanilla, zucchini, yam, pumpkin seeds, cherries, crumble, unbleached flour, brown sugar, pumpkin seeds, cold unsalted butter

Taken from www.epicurious.com/recipes/member/views/zucchini-sweet-potato-bread-with-pumpkin-seeds-and-dried-cherries-50145587 (may not work)