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Cozy Pumpkin Banana Bread with Pecan Streusel

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This moist and tender pumpkin banana bread is topped with a buttery, crunchy pecan streusel. It’s the perfect fall treat that pairs beautifully with coffee or tea.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (195g)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup unsalted butter (113g), softened
  • ¾ cup granulated sugar (150g)
  • ½ cup packed light brown sugar (100g)
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (240g)
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (65g) (for streusel)
  • ¼ cup packed light brown sugar (50g) (for streusel)
  • ¼ cup granulated sugar (50g) (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • ¼ cup unsalted butter (56g), cold and cut into small cubes (for streusel)
  • ½ cup chopped pecans (60g) (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Make the streusel: In a medium bowl, whisk together ½ cup flour, ¼ cup brown sugar, ¼ cup granulated sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Cut in cold cubed butter using a pastry cutter or two forks until mixture resembles coarse sand with some pea-sized butter pieces. Stir in chopped pecans. Refrigerate until ready to use.
  3. In a large bowl, whisk together 1 ½ cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt.
  4. In a separate large bowl, beat softened butter with ¾ cup granulated sugar and ½ cup brown sugar until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  6. Add pumpkin puree and mashed bananas; beat on low speed until just combined.
  7. Add dry ingredients to wet mixture in two additions, mixing on low speed until just combined. Do not overmix; a few streaks of flour are fine. Fold gently with a rubber spatula to incorporate any remaining dry ingredients.
  8. Pour half the batter into the prepared loaf pan and spread evenly. Sprinkle about one-third of the streusel over the batter. Pour remaining batter on top and spread gently. Sprinkle remaining streusel evenly over the top; do not press in.
  9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with aluminum foil after about 40 minutes.
  10. Let bread cool in pan on a wire rack for 15 minutes. Use parchment paper handles to lift bread out and transfer to rack to cool completely before slicing (at least 1-2 hours).

Notes

Room temperature ingredients are crucial for proper creaming. Do not overmix the batter to avoid a tough bread. For best results, let the bread cool completely before slicing. The streusel may sink if the batter is too thin; ensure bananas are well-mashed but not watery. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://bakebeam.com/cozy-pumpkin-banana-bread-with-pecan-streusel/