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.
This easy quick bread is a nice alternative to the standard pumpkin loaf -- with a crunchy pecan streusel!
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1/3 cup canola oil
- 4 eggs lightly beaten
- 1 cup canned pumpkin not pumpkin pie filling
- 1 1/4 cups mashed ripe bananas about 3 medium bananas
- 3 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 2/3 cup buttermilk
- 1/2 cup pecans
- 1/3 cup flour (scant)
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 tablespoons unsalted butter cut into small cubes
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.
You can also use 2- 8 1/2" x 4 1/2" x 2 1/2" pans, but you may need to adjust your cooking time and add another 10-15 minutes. Check with the cake tester.
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