Banana Pumpkin Bread with Crunchy Cinnamon Streusel

A loaf of banana Pumpkin Bread on a platter with 2 slices laying flat on the platter

5 from 2 votes

Banana Pumpkin Bread with Crunchy Cinnamon Streusel

If you can't decide between banana bread or pumpkin bread, make this incredibly moist and delicious Banana Pumpkin Bread. With equal amounts of banana and pumpkin puree, plus plenty of pumpkin pie spice this quick bread is packed with flavor. But it doesn't stop there, a delicious cinnamon streusel adds a nice crunch to the soft bread.

Prep Time30

Cook Time1

Total Time1 30

Course: Breakfast

Cuisine: American

Servings:

Calories: 502kcal

Author: Cheryl Norris

Equipment

Ingredients

Streusel Topping

1/2 cup (62 grams) unbleached all-purpose flour
3 tablespoons (37 grams) packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 tablespoons (42 grams) unsalted butter, melted

Banana Pumpkin Bread

8 tablespoons (113 grams) unsalted butter melted
2 cups (220 grams) unbleached all-purpose flour
2 teaspoons (8 grams) baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup (150 grams) packed dark brown sugar
1/2 cup (100 grams) granulated sugar
1 tablespoon homemade pumpkin pie spice see recipe
1 teaspoon ground ginger
2 large (100 grams) eggs room temperature
1 teaspoon pure vanilla extract
3/4 cup (170 grams) pumpkin puree Libby's recommended
3/4 cup (170 grams) mashed banana 2 medium sized bananas

Instructions

Streusel Topping

Place the flour, sugar, cinnamon, and salt in a small bowl and whisk until well combined. Melt the butter in a microwave-safe bowl for 15 seconds until the butter is almost completely melted. Add the melted butter to the dry ingredients. Mix the ingredients with a fork until the mixture comes together into small clumps. The mixture will clump together, but once the butter has cooled it will be easy to break up when adding it to the pumpkin bread. Set the streusel topping to the side until ready to use.

Banana Pumpkin Bread

Preheat the oven to 350°F. Rub butter along the sides and bottom of the loaf pan. Add flour to the pan and rotate it around to coat the sides and bottom. Line the pan with parchment paper and use clips to hold the paper in place. The parchment paper is used as a sling to lift the bread out of the pan when it’s done.
Melt the butter in a small saucepan over low heat to prevent splatter and avoid evaporation. Remove the butter from the heat and set it aside. Let it cool to about 85°F degrees.
Put the flour, baking powder, baking soda, and salt in a medium-sized bowl. Whisk for 30 seconds to combine.
Weigh out 170 grams of bananas into a small bowl. Mash the bananas with a fork, then whisk them by hand for 15 seconds until they’re a little smooth but still somewhat chunky. Set this bowl aside until ready to add to the batter.
Place brown sugar, granulated sugar, pumpkin pie spice, and ginger in a large bowl. Use a whisk to combine. Use your fingers to break up any brown sugar clumps.
NOTE: I typically weigh the granulated and brown sugars directly into the bowl.
Add the eggs and whisk for 1 minute. The batter will start out stiff but become more fluid and lighter in color. Add the cooled melted butter and the vanilla extract and whisk until incorporated. Next, add mashed bananas and pumpkin puree and whisk to combine. Let the batter sit for 10 minutes to give the sugars time to dissolve more thoroughly.
Add half the flour mixture to the wet ingredients and mix with a silicone spatula until the dry ingredients are incorporated. Add the remaining flour mixture and fold it into the batter until no white bits of flour are visible. The batter will be lumpy and you'll see small pieces of banana which is okay. Do not overmix by trying to achieve a smooth batter.
Pour the batter into the loaf pan and use an offset spatula to spread the batter evenly across the pan. Sprinkle the streusel on top. Bake for 60-65 minutes or until a long skewer inserted in the center comes out clean with no more than a few crumbs clinging to it or the center registers at 195-200°F. Rotate the pan after the first 30 minutes of baking.
Remove from the oven and allow to cool in the loaf pan for 10 minutes. Run an offset spatula to loosen the bread from the ends. Lift the bread out of the pan and place on a wire ooling rack. Allow the bread to cool to room temperature before slicing.

Storage

Store the pumpkin bread at room temperature for two days in an airtight container or wrapped in plastic wrap. After two days, store it in the refrigerator for up to 1 week.
You an freeze the pumpkin bread for up to 2 months. See the blog post for detail instructions on freezing the pumpkin bread.

Notes

This recipe is based on my Pumpkin Bread recipe. Since this recipe contains both banana and pumpkin puree I increased the amount of baking soda to ensure the quick bread rises properly and you don’t get that dense section on the bottom.

Weigh Dry Ingredients: For the best results weigh your flour or use the spoon and sweep method to measure the flour.

Freezing the Bread: Let the pumpkin bread cool completely before freezing to avoid excess moisture. Wrap the loaf tightly in two layers of plastic wrap, then place in a freezer-safe bag or container and label it. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving. You can wrap individual slices of the pumpkin bread for easy snacking without the need to thaw the entire loaf

Pumpkin Puree: I recommend using Libby’s Pumpkin Puree. Libby makes their puree with a specific type of pumpkin suitable for baking. I don’t recommend canned organic pumpkin puree because it tends to be watery compared to Libby's puree.

Adjust cooking time according to pan size. If you’re using a 9 x 5-inch loaf pan, start checking the pumpkin bread after 40 minutes for doneness.

Use an instant-read thermometer to check the temperature. A thermometer inserted into the center of the loaf is a reliable check for doneness. The thermometer should read between 195-200°F for the perfect bake.

Nutrition