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Best Cozy Pumpkin Banana Bread with Pecan Streusel

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This incredibly moist and tender pumpkin banana bread combines two favorite quick breads into one delicious loaf, topped with a buttery, crunchy pecan streusel that caramelizes in the oven. It’s the perfect fall treat that’s quick and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup mashed ripe bananas (about 2 large or 3 medium bananas)
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs (room temperature preferred)
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup packed light brown sugar (for streusel)
  • ¼ cup cold unsalted butter (cut into small cubes, for streusel)
  • ½ cup chopped pecans (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease your 9×5-inch loaf pan with butter or nonstick spray, then line it with parchment paper, leaving a few inches of overhang on the long sides.
  2. Make the streusel first. In a small bowl, combine ½ cup flour, ¼ cup brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces still visible. Stir in the chopped pecans. Refrigerate while you make the batter.
  3. Whisk the dry ingredients. In a large bowl, whisk together 1 ½ cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt.
  4. Mash and mix the wet ingredients. In a medium bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining. Add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until well combined and smooth.
  5. Combine wet and dry. Pour the wet ingredients into the bowl of dry ingredients. Use a rubber spatula to fold everything together gently. Stir just until no streaks of flour remain—overmixing will make your bread tough. A few small lumps are fine.
  6. Transfer to the pan. Pour the batter into the prepared loaf pan and spread it evenly with the spatula. Give the pan a gentle tap on the counter to release any air bubbles.
  7. Add the streusel. Take the streusel out of the fridge and sprinkle it evenly over the top of the batter. Do not press it in.
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Cool properly. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment paper overhang to lift the bread out and transfer it directly to the rack to cool completely.

Notes

For best results, use very ripe bananas (spotty brown and soft). Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. Toast the pecans lightly before adding to the streusel for extra flavor. The bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, pecan streusel, fall baking, quick bread, moist banana bread, pumpkin bread recipe

Find it online: https://platebelle.com/best-cozy-pumpkin-banana-bread-with-pecan-streusel/