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Cozy Pumpkin Banana Bread with Walnut Streusel

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This moist and tender pumpkin banana bread combines the best of both worlds with a crunchy walnut streusel topping. Perfect for fall mornings, it’s easy to make and packed with cozy flavors.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 medium ripe banana, mashed (about ½ cup)
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts
  • ¼ cup all-purpose flour
  • ¼ cup packed brown sugar
  • 3 tablespoons unsalted butter, cold and cubed
  • ½ teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides, or grease and flour the pan.
  2. Make the streusel: In a small bowl, combine chopped walnuts, ¼ cup flour, brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Add cold butter cubes and cut in with a pastry cutter or fingertips until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while preparing batter.
  3. Whisk dry ingredients: In a large bowl, whisk together 1 ½ cups flour, baking soda, baking powder, salt, pumpkin pie spice, and 1 teaspoon cinnamon until evenly distributed.
  4. Mix wet ingredients: In a medium bowl, whisk together sugar and oil until combined. Add eggs one at a time, whisking after each. Add pumpkin puree, mashed banana, and vanilla extract; whisk until smooth and glossy.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined—do not overmix. Batter will be thick and slightly shiny.
  6. Transfer to pan: Pour batter into prepared loaf pan and spread evenly. Tap pan gently on counter to release air bubbles.
  7. Add streusel: Remove streusel from fridge and sprinkle evenly over batter. Do not press it in.
  8. Bake: Place pan on middle rack and bake for 55-65 minutes. At 45 minutes, check top; if browning too quickly, tent loosely with foil. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool: Let bread cool in pan for 15-20 minutes. Use parchment to lift out and transfer to a wire rack. Cool completely before slicing.

Notes

For best results, use room temperature eggs and banana. Do not overmix batter. Let bread cool completely before slicing to prevent crumbling. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, walnut streusel, fall baking, quick bread, pumpkin bread, banana bread, easy recipe

Find it online: https://vexifood.com/cozy-pumpkin-banana-bread-with-walnut-streusel/