Print

Perfect Pumpkin Banana Bread with Pecan Crumble

pumpkin banana bread - featured image
Print Recipe

This pumpkin banana bread combines the best of fall flavors with a tender, moist crumb and a crunchy pecan crumble topping. It’s easy to make with simple ingredients and perfect for breakfast, dessert, or any cozy occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (or whole wheat pastry flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon (preferably Ceylon)
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup pumpkin puree (100% pumpkin, not pie filling)
  • 1 large ripe banana, mashed (about ½ cup)
  • ½ cup brown sugar, packed (light or dark)
  • ¼ cup granulated sugar
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans (lightly toasted)
  • ¼ cup all-purpose flour (for crumble)
  • ¼ cup brown sugar, packed (for crumble)
  • 3 tablespoons cold unsalted butter, cut into small cubes (for crumble)
  • ½ teaspoon ground cinnamon (for crumble)
  • Pinch of salt (for crumble)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, mash the ripe banana with a fork until mostly smooth with a few small lumps.
  4. Add pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla extract to the mashed banana. Whisk until smooth and well combined.
  5. Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until just combined—do not overmix. A few lumps are fine.
  6. In a small bowl, combine chopped pecans, flour, brown sugar, cinnamon, and salt for the crumble. Add cold butter cubes and work into the dry ingredients with your fingers or a pastry cutter until the mixture resembles coarse sand with some pea-sized butter pieces.
  7. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the pecan crumble generously over the top, pressing down gently.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil around the 40-minute mark.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best results, use very ripe banana and room temperature ingredients. Toast pecans before adding to crumble for deeper flavor. Let bread cool completely before slicing to avoid a gummy texture. Bread tastes even better on day two.

Nutrition

Keywords: pumpkin banana bread, pecan crumble, fall baking, quick bread, easy pumpkin bread

Find it online: https://lucastable.com/perfect-pumpkin-banana-bread-with-pecan-crumble/