This easy quick bread is a nice alternative to the standard pumpkin loaf -- with a crunchy pecan streusel!
Course Breakfast, Dessert, Snack
Prep Time 30minutes
Cook Time 1hour
Total Time 1hour30minutes
3/4cuplight brown sugar
1cupcanned pumpkinnot pumpkin pie filling
1 1/4cupsmashed ripe bananasabout 3 medium bananas
3 1/2cupsall purpose flour
1/3 cup flour(scant)
1/4cup brown sugar
2tablespoons unsalted buttercut 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.