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Moist Pumpkin Banana Bread with Walnut Streusel

Pumpkin Banana Bread - featured image
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A happy accident turned into the most requested recipe in my collection. This incredibly moist pumpkin banana bread features a crunchy walnut streusel topping that takes it from good to unforgettable. Perfect for fall baking, weekend breakfasts, or homemade gifts.

Ingredients

Scale
  • 1 cup pumpkin puree (canned, not pumpkin pie filling)
  • 3 ripe bananas, mashed (about 1 ½ cups)
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup light brown sugar, packed (for streusel)
  • ¼ cup cold unsalted butter, cut into small cubes (for streusel)
  • ½ cup chopped walnuts (toasted lightly, for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. Lightly spray the exposed sides with non-stick spray.
  2. Make the walnut streusel first. In a medium bowl, whisk together ½ cup flour, ¼ cup brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse sand with some pea-sized butter pieces remaining. Stir in the chopped walnuts. Refrigerate while you make the batter.
  3. In a large bowl, mash the three ripe bananas with a fork until mostly smooth with a few small lumps. You want about 1 ½ cups.
  4. To the mashed bananas, add 1 cup pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, ⅓ cup oil, 2 eggs, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.
  5. In a separate small bowl, whisk together 1 ½ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves.
  6. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until just combined. Do not overmix. The batter should be thick but scoopable.
  7. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Remove the streusel from the fridge and sprinkle it evenly over the batter. Gently press some of the streusel into the batter slightly.
  9. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the streusel is browning too quickly after 40 minutes, tent the pan loosely with aluminum foil.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer it directly to the cooling rack. Let it cool completely before slicing, at least 1 hour.

Notes

For best results, use room-temperature eggs and toast the walnuts before adding to the streusel. The bread tastes even better on day two as the flavors deepen. Store tightly wrapped at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

Find it online: https://elaraeats.com/moist-pumpkin-banana-bread-with-walnut-streusel-easy-recipe/