Pumpkin Banana Bread

Pumpkin Banana Bread is topped with a buttery pumpkin spice crumble making it the ultimate fall banana bread!

This recipe was inspired by a follower who commented on my Banana Bread recipe saying that it would be good with pumpkin.  Boy oh boy was she right!  If you love pumpkin, you’re going to love this bread! I sent a picture of the bread fresh out of the oven to my friend Melissa, and she stopped by later that day for a fresh slice.  And although, I’m not exactly sure that this is a ‘bread’ as much as a cake disguised as bread, but, it has vegetables and fruit in it, so it has to be good for you, right?

Pumpkin Banana Bread is used using, you guessed it, pumpkin and banana.  You can totally roast your own pumpkin, and puree it to add to the batter, but I used a canned pumpkin puree, and the bread was perfect.  Just make sure that you use pumpkin puree, and not pumpkin pie filling.  You’re going to have leftover pumpkin puree, unless you can find an 8oz can.  Use the extra to make a double recipe of the bread, and give the extra bread to a friend,  or use it in pumpkin pie or smoothies.

Now image the bread with chocolate chips throughout it!  Yep.. about as decadent as you’re thinking.  I didn’t get a picture with the chocolate chips in it because the mini loaf that I made was immediately devoured by my boys. Chopped nuts like walnuts or pecans would be fantastic mixed into the bread too.  Especially if you add the nuts to the crumble topping… yum!

What makes the Banana Pumpkin Bread so fall-ish (fall-ish… it’s a word, I’m sure of it), is the pumpkin spice crumble on top.  Just be sure to follow the recipe exactly, because too much butter or brown sugar in the crumble can make the bread fall in the middle.  Another reason the bread can fall is, of course if it’s under-baked.  I have found that in my oven, 62 minutes is perfect, which is why I say 60-65 for the cook time.  You’ll know the bread is done when it is firm to the touch, and a toothpick inserted into the center of the bread comes out clean.

Once the Pumpkin Banana Bread comes out of the oven, let it cool, in the pan for 20 minutes.  Then, carefully remove and slice with a serrated knife and a pad of butter.  If you’re not eating it right away, let the bread finish cooling on a metal rack.  Wrap cooled bread in wax paper or foil, or place in a ziplock bag.  Bread will keep up to a week… if it lasts that long!

Although we already celebrated Thanksgiving this year, I am still going to be making this bread for Thanksgiving morning.  Since we already celebrated, we spend the day indulging on appetizers and sweets, watching football, and gearing up for Black Friday shopping! Bake this bread the night before or first thing Thanksgiving morning or an easy breakfast.

Category, DifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 3 cups flour
 1 tsp salt
 2 tsp baking soda
 2 tsp baking powder
 2 eggs
 3 overripe bananas
 ¾ cup pumpkin puree
  cup melted butter
 1 ½ cups sugar
 2 tsp vanilla
 1 tsp pumpkin spice
Crumble Topping
 3 tbsp melted butter
  cup rolled oats
  cup brown sugar
 1 ½ tsp pumpkin spice
 salt

1

Preheat oven to 350 degrees. Spray a loaf pan or 12 cup muffin pan with non-stick spray.

2

In a small bowl, mix together flour, salt, baking powder and baking soda, and set aside. In a second microwave safe bowl, melt butter and stir in remaining ingredients for crumble topping until well combined.

3

In the bowl of a stand mixer, beat together bananas, pumpkin puree, eggs, butter, sugar, vanilla and pumpkin spice until smooth. Slowly add flour mixture to wet ingredients, and beat on low until just combined with no lumps.

4

Spoon batter into loaf pan or muffin tin, and top evenly with crumble topping.

Bake:

12 Muffins - 18-20 Minutes
Loaf - 60-65 Minutes
4 Mini Loaf - 30-35 Minutes

Ingredients

 3 cups flour
 1 tsp salt
 2 tsp baking soda
 2 tsp baking powder
 2 eggs
 3 overripe bananas
 ¾ cup pumpkin puree
  cup melted butter
 1 ½ cups sugar
 2 tsp vanilla
 1 tsp pumpkin spice
Crumble Topping
 3 tbsp melted butter
  cup rolled oats
  cup brown sugar
 1 ½ tsp pumpkin spice
 salt

Directions

1

Preheat oven to 350 degrees. Spray a loaf pan or 12 cup muffin pan with non-stick spray.

2

In a small bowl, mix together flour, salt, baking powder and baking soda, and set aside. In a second microwave safe bowl, melt butter and stir in remaining ingredients for crumble topping until well combined.

3

In the bowl of a stand mixer, beat together bananas, pumpkin puree, eggs, butter, sugar, vanilla and pumpkin spice until smooth. Slowly add flour mixture to wet ingredients, and beat on low until just combined with no lumps.

4

Spoon batter into loaf pan or muffin tin, and top evenly with crumble topping.

Bake:

12 Muffins - 18-20 Minutes
Loaf - 60-65 Minutes
4 Mini Loaf - 30-35 Minutes

Pumpkin Banana Bread

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Next Up:

Green Bean Casserole

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