Pumpkin Banana Bread is so most moist and tender with a crunchy, buttery, crumb topping. The pumpkin and the banana are the perfect flavor combination for any time of the year!
I don’t know if you’ve noticed, but cakes disguised as breads and I kind of have a thing. Like long-term relationship status. Plus, I’m all about a food that calls itself one thing but is, in fact, not that. Bread is for meats and cheeses, to be eaten for lunch, or with some smashed avocado. It’s ACTUAL food. Cakes are indulgent, and desserty, and generally looked down on as lunchtime sustenance. No one wants deli meats on a a slice of cake. That’s actually true.
But along comes “breads” like banana bread, zucchini bread, pumpkin bread…all calling themselves bread, but fooling no one. And I love it.
I have quite the resource of bread-cakes here on my site, in case you were wondering: Chocolate Chip Banana Bread, Toasted Coconut Banana Bread…the list goes on and on. And today I’m taking two of my favorite bread-cakes and smashing them together to make my latest fall favorite, Pumpkin Banana Bread.
This recipe took me a few go-rounds to get right. The first few times I added too much pumpkin, or too much banana and while the flavor was great, the texture was pretty bad.
Anyway, I officially nailed it the third time, and have made it about 4 times since, because I can’t stop. Plus, it’s topped with a crunchy, butter, crumble that I want to roll around in. Anywayyyy.
Let’s me show you how to get it done…
Mashed banana, pumpkin and other totally normal ingredients. Topped with an easy crumble…
Assembled as such…
Baked to perfection…
Buttered, of course…
Hope you love this one as much as I do! And don’t forget to use to the hashtag #cookiesandcups if you make and share my recipes on your social media! Have a great week!Print
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 2 ripe bananas, mashed
- 1/2 cup canned pure pumpkin
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- 2 cups all purpose flour
- 1/4 cup cold butter, cubed
- 1/2 cup dark brown sugar
- 1/2 cup flour
- 1 teaspoon pumpkin pie spice
- Preheat oven to 300°F. Coat a 9×5 loaf pan with nonstick spray. Line the bottom and up each end of the pan with a strip of parchment paper, so the ends hang over the pan slightly. Spray again with the nonstick spray. Set aside.
- In a large bowl mix together the sugar and oil. Add in the eggs and vanilla until smooth.
- Stir in the banana, pumpkin, baking soda, salt and pumpkin pie spice until combined.
- Fold in the flour.
- Pour the batter into the prepared pan.
- In a medium bowl mix together the butter, brown sugar, flour and pumpkin pie spice using a pastry cutter or fork until the mixture forms coarse crumbs. You can also use your hands.
- Sprinkle the crumb topping onto the batter.
- Bake for 65-85 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the crumb topping begins to brown too much, cover with foil loosely.
- Allow the bread to cool in the pan for 20 minutes and then using the parchment paper as a handle, transfer to a wire rack to cool completely.
- Serve warm or at room temperature.
Store airtight for up to 3 days.
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