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Best Moist Pumpkin Banana Bread with Walnut Streusel

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This moist pumpkin banana bread combines the best of fall flavors with a crunchy walnut streusel topping. The banana keeps the bread soft and sweet, while the pumpkin adds a cozy, earthy flavor without drying it out.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree (240g)
  • 2 medium ripe bananas, mashed (about 1 cup / 240g)
  • ½ cup granulated sugar (100g)
  • ¼ cup packed brown sugar (50g)
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil (80ml)
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts (60g)
  • ¼ cup all-purpose flour (30g)
  • ¼ cup packed brown sugar (50g)
  • 3 tablespoons cold unsalted butter, cut into small cubes (42g)
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving some overhang on the sides for easy removal.
  2. Make the streusel first. In a small bowl, combine the chopped walnuts, flour, brown sugar, and cinnamon. Add the cold butter cubes. Use a pastry cutter or two forks to cut the butter into the mixture until it looks like coarse crumbs with some pea-sized butter pieces. Set aside in the fridge while you make the batter.
  3. Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  4. Mash the bananas. In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps. You want about 1 cup of mashed banana.
  5. Mix the wet ingredients. To the mashed bananas, add the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Whisk until smooth and well combined. The mixture will be thick and slightly glossy.
  6. Combine wet and dry. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold everything together gently. Stop as soon as you no longer see streaks of flour. Overmixing will make the bread tough—a few small lumps are fine.
  7. Pour the batter into the prepared loaf pan. Spread it evenly with the spatula. The batter will be thick, so take a second to smooth the top.
  8. Add the streusel. Sprinkle the walnut streusel evenly over the top of the batter. Press it down very lightly so it sticks during baking.
  9. Bake for 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the streusel is browning too quickly (around minute 40), tent the loaf loosely with foil.
  10. Cool in the pan for 15 minutes. Then transfer the bread to a wire rack to cool completely before slicing. This step is important—cutting too early will make the bread crumble.

Notes

Room temperature eggs matter. Don’t overmix the batter. Toast the walnuts for the streusel for extra flavor. Check for doneness early. Let it cool completely before slicing. If using a dark metal loaf pan, reduce oven temperature by 25°F.

Nutrition

Keywords: pumpkin banana bread, walnut streusel, fall baking, moist bread, quick bread

Find it online: https://eliplate.com/best-moist-pumpkin-banana-bread-with-walnut-streusel/