Breads & Bakingcookiesandcups4.8
Pumpkin Banana Bread
This moist and tender pumpkin banana bread is covered in a buttery and rich brown sugar crumble. It's the perfect fall breakfast!
👥 8 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 10 min🔥 Cook: 1h 15m👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
📝 Preparation Steps
1
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.
2
In a large bowl, mix together the granulated sugar and vegetable oil. Add in the eggs and vanilla and mix until smooth.
granulated sugar1 cupeggs2vanilla1 teaspoon
3
Stir in the banana, pumpkin, baking soda, salt and pumpkin pie spice until all the ingredients are combined.
baking soda1 teaspoonpumpkin pie spice1 teaspoon
4
Add the flour, and fold until combined.
5
Pour the pumpkin banana bread batter into the prepared pan.
6
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.
7
Sprinkle the crumb topping over the pumpkin banana bread batter.
8
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.
9
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.
10
Serve warm or at room temperature.
Nutrition Facts
calories
395 calories
fat Content
16.9 g
fiber Content
1.9 g
sugar Content
30.5 g
sodium Content
319 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
49.4 mg
carbohydrate Content
57.7 g
saturated Fat Content
12.2 g
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