We are T-minus-six-days-and-counting to turkey day, so this weekend is the push to get everything bought and in some cases, prepped. Things like cranberry sauce can be made ahead. If your bird is frozen, it’s a good idea to stick in the fridge to defrost before you start to brine it. And if you’re doing some holiday baking, this Banana Pumpkin Streusel Quick Bread should be on your list.
This quick bread straddles the line between pumpkin and banana and it’s a really nice change from those big sugar and spice bombs we’re so used to at this time of year. I mean, yes, there is sugar and spice, but it’s not over the top. In fact, I would describe it as almost restrained.
The best part for me is that this recipe makes two nice loaves or four gift-able ones, so if you’ve got a neighbor, teacher or mailman that you want to surprise with a treat, this recipe does the job nicely.
The streusel topping is crumbly and a bit may dislodge when you remove the bread from the pans — but as far as I’m concerned — those are the bits that are meant for the cook!
Even Scott enjoyed this nod to fall baking (pumpkin is not his favorite flavor), but I’ve caught him going back for seconds and thirds, so in this house that’s a ringing endorsement.
Check out more delicious quick breads:
Garlic & Zest is a participant in the Amazon Services LLC Associates Program an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Table of Contents
Banana-Pumpkin Bread with Walnut Streusel
Ingredients
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- ⅓ cup canola oil
- 4 eggs lightly beaten
- 1 cup pumpkin puree homemade or canned (not pumpkin pie filling)
- 1 ¼ cups mashed ripe bananas about 3 medium bananas
- 3 ½ cups all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ⅔ cup buttermilk
For Streusel:
- ½ cup pecans
- ⅓ cup flour (scant)
- ¼ cup brown sugar
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 2 tablespoons unsalted butter cut into small cubes
Instructions
- Preheat oven to 350 degrees. Prepare four 6″ x 3-1/4″ x 2-” bread pans with vegetable spray, such as Pam. Cut parchment paper to fit the bottom of your bread pans and place the lining into the bottom. (A failsafe for easy removal)
- Place the pecans on a baking sheet and bake for 10-12 minutes or until toasted and fragrant. Set aside.
- In a large bowl, combine granulated sugar, the brown sugar, canola oil, eggs, banana and pumpkin and mix on medium speed until well combined.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, allspice and ginger.
- Add half of the flour mixture to the pumpkin mixture and mix until just combined. Add in half of the buttermilk, mix to combine. Repeat with the remaining flour mixture and buttermilk. Set aside.
- For streusel filling: In a small bowl, combine all ingredients except pecans. Use your fingers to rub the butter into the flour mixture until it resembles the texture of wet sand and holds together if you press it between your fingers. Add the toasted pecans
- Evenly divide batter among each bread pan about and sprinkle with streusel topping. Place the bread pans on a larger sheet pan to catch any drips. Bake for 45 minutes or until a cake tester comes out clean.
- Remove from oven and let cool to room temperature.
Notes
Nutrition
“Pin It” For Later!
Made these today. My house smells like fall and these came out great. I will make them again and give some for gifts to neighbors, friends, and family.
This quick bread looks like absolute perfection! What a gorgeous crumb, and I want to reach in and grab that streusel topping! I love keeping loaves like these in my freezer for easy access when I need a little nosh myself or have unexpected morning or coffee guests.
I’m the same way, Amanda!
Bread baking is the only kind of baking that I usually do.. I haven’t tried baking with pumpkin yet! I want this though- and I definitely agree, those crumbly bits that fall off are for the cook!
Quick breads are the best! You also had me at streusel, it’s my favorite! This bread is so perfect for fall, and I cannot wait to try it out!
I love quick breads! One of my favourite kinds of dessert and the combination of pumpkin and banana is unusual and really intriguing. The crumb looks so soft and moist, and a slice is just begging to be eaten with a cup of coffee. And all those loose streusel bits – yum!
I made 4 of these and they didn’t last!
I’m starting to make this and am confused (not the first time) about one of the instructions. The ingredients list shows 3/4 C of brown sugar (and 1/4 C in the streusel), but the instructions say to ‘combine the granulated sugar and 1 Cup of the brown sugar….’. Can you clarify that for me?
Thanks!
Hi Linda – sorry about that, I’ve fixed the instructions — it’s 3/4 cup of brown sugar that goes into the batter. The other 1/4 cup is for the streusel topping.
Nice blend of of pumpkin and banana into a perfect bread and the streusel topping makes it more scrumptious and lovely !! Perfect bread to have with coffee ?
Lovely recipe
Thanks for sharing this lovely recipe.
Yes, it’s wonderful with a cup of coffee. In fact, that was this morning’s breakfast!
Love it!!! This looks sooo yummy!!!
Beautiful with the streusel topping:) This looks moist and delicious, perfect timing. I need to bring something to the holiday party, thanks for sharing!
Glad you like it, Tina!
This pumpkin bread looks so scrumptious!! I am definitely pinning this to try it this fall–thanks!
You are not alone – there’s such a short space between thanksgiving and christmas, it all feels like a race. Love a good quick bread, especially when topped with streusel!
I’ll put on a pot of coffee…what a yummy looking go-with!