Description
This moist and tender pumpkin banana bread is covered in a buttery and rich brown sugar crumble. It’s the perfect fall breakfast!
Ingredients
Scale
For the Bread:
- 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
For the Crumb Topping:
- 1/4 cup cold butter, cubed
- 1/2 cup dark brown sugar
- 1/2 cup flour
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 300F, then coat a 9×5-inch 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, then set aside.
- In a large bowl, mix together the granulated sugar and vegetable oil. Add in the eggs and vanilla and mix until smooth.
- Stir in the banana, pumpkin, baking soda, salt and pumpkin pie spice until all the ingredients are combined.
- Add the flour, and fold until combined.
- Pour the pumpkin banana bread batter into the prepared pan.
- In a medium bowl, add all of the ingredients for the crumb topping. Use a pastry cutter, fork, or your hands to mix until it forms coarse crumbs.
- Sprinkle the crumb topping over the pumpkin banana bread 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, loosely cover with foil.
- 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.
Notes
- Store leftovers in an airtight container at room temperature for 3 days, in the fridge for a week, or in the freezer for 6 months.
- Reheat in a toaster oven or in a 350F oven for 10-15 minutes.
Nutrition
- Serving Size:
- Calories: 395
- Sugar: 30.5 g
- Sodium: 319 mg
- Fat: 16.9 g
- Carbohydrates: 57.7 g
- Protein: 5 g
- Cholesterol: 49.4 mg
