Banana-Pumpkin Bread with Walnut Streusel
User Reviews
4.7
36 reviews
Excellent
Banana-Pumpkin Bread with Walnut Streusel
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This easy quick bread is a nice alternative to the standard pumpkin loaf -- with a crunchy pecan streusel!
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Ingredients
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- ⅓ cup canola oil
- 4 eggs lightly beaten
- 1 cup pumpkin puree homemade or canned (not pumpkin pie filling)
- 1¼ cups mashed ripe bananas about 3 medium bananas
- 3½ cups all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ⅔ cup buttermilk
For Streusel:
- ½ cup pecans
- ⅓ cup flour (scant)
- ¼ cup brown sugar
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 2 tablespoons unsalted butter cut into small cubes
Instructions
- Preheat oven to 350 degrees. Prepare four 6" x 3-¼" x 2-" bread pans with vegetable spray, such as Pam. Cut parchment paper to fit the bottom of your bread pans and place the lining into the bottom. (A failsafe for easy removal)
- Place the pecans on a baking sheet and bake for 10-12 minutes or until toasted and fragrant. Set aside.
- In a large bowl, combine granulated sugar, the brown sugar, canola oil, eggs, banana and pumpkin and mix on medium speed until well combined.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, allspice and ginger.
- Add half of the flour mixture to the pumpkin mixture and mix until just combined. Add in half of the buttermilk, mix to combine. Repeat with the remaining flour mixture and buttermilk. Set aside.
- For streusel filling: In a small bowl, combine all ingredients except pecans. Use your fingers to rub the butter into the flour mixture until it resembles the texture of wet sand and holds together if you press it between your fingers. Add the toasted pecans
- Evenly divide batter among each bread pan about and sprinkle with streusel topping. Place the bread pans on a larger sheet pan to catch any drips. Bake for 45 minutes or until a cake tester comes out clean.
- Remove from oven and let cool to room temperature.
Notes
- You can also use 2- 8 1/2" x 4 1/2" x 2 1/2" pans, but you may need to adjust your cooking time and add another 10-15 minutes. Check with the cake tester.
Nutrition Information
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Calories
316kcal
(16%)
Carbohydrates
52g
(17%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
45mg
(15%)
Sodium
350mg
(15%)
Potassium
211mg
(6%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
2515IU
(50%)
Vitamin C
2.1mg
(2%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 45mg | 15% |
| Sodium | 350mg | 15% |
| Potassium | 211mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 2515IU | 50% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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