Introduction
Imagine the smell of warm banana pumpkin streusel bread wafting through your kitchen on a crisp autumn morning. This comforting quick bread beautifully combines the natural sweetness of ripe bananas with the rich, velvety texture of pumpkin puree, all topped with a delightful crunchy oat streusel. Perfect for breakfast, a snack, or even dessert, this loaf is irresistibly moist and bursting with flavor—it’s like a cozy hug in bread form!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 3 large ripe bananas, mashed
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup old-fashioned oats
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This lovely blend of spices will fill your kitchen with warmth.
- In a large mixing bowl, combine the granulated sugar, brown sugar, mashed bananas, pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until everything is smooth and well combined—this is where the magic begins!
- Gradually pour the dry ingredients into the wet mixture, stirring gently until just combined. If you’re adding nuts, fold them in now for that extra crunch.
- Pour the batter into your prepared loaf pan, spreading it evenly to ensure a beautiful rise.
- In a small bowl, mix the oats with a tablespoon of brown sugar. Sprinkle this mixture generously over the top of the batter for a delightful streusel topping.
- Bake in the preheated oven for 55-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, leaving behind no batter—just a sweet hint of flavor!
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. It’s hard to resist the aroma, but patience is a virtue!
Notes or Tips
For an even more indulgent treat, consider adding chocolate chips or dried cranberries into the batter for a touch of sweetness. If using nuts, toasted walnuts or pecans not only add flavor but also a delightful crunch! This bread is best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to 3 days—or freeze it for those unexpected cravings later on.
Cooking Techniques
When mixing the dry and wet ingredients, be careful not to overmix. A few lumps are perfectly fine; this will keep your bread soft and tender. Additionally, keep an eye on the baking time as ovens can vary. Starting to check for doneness around the 50-minute mark ensures you don’t end up with a dry loaf.
FAQ
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the pumpkin until it’s smooth. Canned pumpkin puree saves time and offers consistency, but fresh pumpkin gives a wonderful homemade touch!
How can I make this bread gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend. Just double-check that your baking powder and baking soda are also gluten-free!
Conclusion
There you have it! This banana pumpkin streusel quick bread is a warm, delicious tribute to the flavors of fall. With its delightful aroma and taste, you’ll find it hard to resist a second slice. Whether you share it with family or savor it alone with a cup of coffee, each bite is a reminder of those cozy moments spent in the kitchen. Happy baking!