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–+ servings
banana pumpkin bread

Banana Pumpkin Quick Bread

Karla Fisher
Fall flavors in a loaf, this bread will quickly be a new favorite!
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Prep Time 10 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 2 loaves
Calories 3191 kcal

Equipment

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 9x5 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

Calories: 3191kcalCarbohydrates: 541gProtein: 42gFat: 102gSaturated Fat: 61gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gTrans Fat: 4gCholesterol: 487mgSodium: 3369mgPotassium: 2043mgFiber: 27gSugar: 290gVitamin A: 31978IUVitamin C: 30mgCalcium: 616mgIron: 20mg
Keyword banana bread, fall recipe, pumpkin bread
Did you make this recipe?Mention @thefisherhouse_ or tag #thefisherhousefoodies!