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Moist Banana Pumpkin Bread with Pecan Crumble

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A tender, airy autumn loaf combining the earthy sweetness of pumpkin with ripe bananas, topped with a crunchy, spiced pecan crumble. This easy recipe delivers comfort food magic with simple ingredients.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 cup pumpkin puree (canned or fresh roasted)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup all-purpose flour (for crumble)
  • 1/4 cup packed brown sugar (for crumble)
  • 3 tablespoons cold unsalted butter, cubed (for crumble)
  • 1/2 cup chopped pecans, toasted (for crumble)
  • 1/4 teaspoon cinnamon (for crumble)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
  2. In a large bowl, mash bananas until mostly smooth. Add melted butter, pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla. Whisk until uniform and glossy.
  3. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. Gradually add dry ingredients to wet ingredients. Gently fold with a rubber spatula until just combined; do not overmix.
  5. In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, 1/4 tsp cinnamon, and pecans. Cut in cold cubed butter with fingers or a pastry cutter until mixture resembles coarse crumbs.
  6. Pour batter into prepared loaf pan and smooth top. Sprinkle pecan crumble evenly over batter and gently press in.
  7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
  8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use heavily spotted ripe bananas for maximum sweetness and moisture. Ensure melted butter is slightly cooled to avoid cooking the eggs. Do not overmix the batter to prevent tough bread. Toasting pecans enhances their flavor. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: banana bread, pumpkin bread, pecan crumble, autumn baking, easy bread recipe, fall dessert, moist bread

Find it online: https://daintydine.com/moist-banana-pumpkin-bread-with-pecan-crumble-best-easy-recipe/