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Cozy Pumpkin Banana Bread with Walnut Streusel

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A moist and tender quick bread that combines the earthy sweetness of pumpkin with the natural richness of ripe bananas, topped with a buttery walnut streusel for a perfect crunch in every bite.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (about 2 medium) ripe bananas, mashed
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) packed light brown sugar (for streusel)
  • 1/4 cup (30g) chopped walnuts (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
  2. Make the streusel first. In a medium bowl, whisk together the flour, brown sugar, chopped walnuts, cinnamon, and salt. Add the cold butter cubes and cut them in using a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized butter bits. Refrigerate while you prepare the batter.
  3. In a large bowl, mash the ripe bananas with a fork until mostly smooth but with a few small chunks. You should have about 1 cup.
  4. To the same bowl, add the pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and well combined.
  5. In a separate small bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  6. Pour the dry ingredients into the wet mixture and fold gently with a rubber spatula until just combined. A few streaks of flour are okay—do not overmix.
  7. Scrape the batter into the prepared loaf pan and spread it into an even layer.
  8. Sprinkle the cold streusel evenly over the top of the batter. Press it down very gently so it sticks.
  9. Bake on the center rack for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the streusel is browning too quickly (around 40 minutes), tent the pan loosely with foil.
  10. Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack. Cool completely before slicing.

Notes

For a dairy-free version, swap the butter in the streusel with cold coconut oil or plant-based butter. To make muffins, divide batter among a 12-cup muffin tin and bake at 350°F for 18-22 minutes. The bread freezes well for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, walnut streusel, fall baking, quick bread, pumpkin bread, banana bread

Find it online: https://milaspoon.com/cozy-pumpkin-banana-bread-with-walnut-streusel-recipe/