We eat banana bread year round, but come fall and ALL things pumpkin, there is nothing better than mixing the two and making this delicious Banana Pumpkin Quick Bread. The warmth of the Pumpkin Spice and Nutmeg with the spongy rich texture of the banana makes this one of my top 3 favorite fall sweets. With simple pantry staples, you can whip this bread up in no time. This recipe makes 2 loaves, for good reason… because you will want to hide one just for yourself. Okay okay, sharing is caring and you should totally give some to that sweet neighbor of yours. But beware, they will be asking for more!!
Happy Baking my friends!
Banana Pumpkin Quick Bread
Equipment
- parchment paper
- Mixing Bowls
Ingredients
Bread Dough
- 3 ½ cups flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 ½ Tbsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- 4 ripe bananas (mashed) they should be black
- 1 ½ cup pumpkin puree NOT pumpkin pie filling
- 1 stick butter melted
- ⅓ cup granulated sugar
- 1 ¼ cup light brown sugar
- ½ cup Unsweetened apple sauce (substitute for oil)
- 1 Tbsp pure vanilla
- 3 eggs
Streusel Topping
- ¾ cup flour
- ¾ cup brown sugar
- 2 Tbsp cinnamon
- 8 Tbsp cold butter sliced and cubed
Optional Add-ins
- nuts pecans or walnuts
- cranberries or raisins
Instructions
- Preheat Oven to 350℉
- TIP: Place parchment paper from side to side into two 9×5 loaf pans to create overhang handles for the sides. (see photo) In addition too, you can spray or grease with butter the open ends.
- In a large bowl mix mashed bananas, pumpkin, both sugars, applesauce, butter & vanilla until well incorporated. Add in the eggs one at a time, mixing well between each.
- In a separate bowl, mix flour, baking soda, baking powder, salt & spices together.
- Fold the dry ingredients into the wet ingredients, folding together until slightly incorporated. Do Not overmix!
- If putting add-ins, this is the time to mix those in.
- Pour batter into prepared bread pans.
- For Streusel topping, blend together the flour, sugar, cinnamon & butter using a pastry cutter until it is a crumbly pea sized mixture.
- Pour topping evenly over both loaves.
- Put into the pre-heated oven for 1 hour. Check bread at 50 minutes for doneness using a toothpick or clean sharp knife into the middle of bread. If needed, add additional minutes, 5 at a time, checking between.
- Let cool for 10 minutes, then use parchment handles to pull bread out of bread pans.
- Bread can store for 3-5 days in airtight container. BEST served warm!!!
Nutrition
Would love to know if you make this Banana Pumpkin Quick Bread, let me know in the comments below if you do. Also this Blueberry Crumble Bread is another yummy bread we make year round too!
Thank you so much for being here and Happy Fall Ya’ll!!
