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Cozy Maple Pumpkin Banana Bread with Easy Pecan Streusel

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This cozy maple pumpkin banana bread with pecan streusel is a moist, tender quick bread that combines ripe bananas, pumpkin puree, and real maple syrup, topped with a buttery, crunchy pecan streusel. It’s the perfect fall bake for breakfast, brunch, or a comforting snack.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 3 medium ripe bananas (about 1 ½ cups mashed)
  • 1 cup (240g) pumpkin puree
  • ½ cup (120ml) pure maple syrup
  • ⅓ cup (75g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ½ cup (100g) packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • 4 tablespoons (56g) cold unsalted butter, cut into small cubes (for streusel)
  • ½ cup (60g) chopped pecans (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper, leaving about 2 inches of overhang on the long sides. Set aside.
  2. Make the streusel topping: In a small bowl, whisk together ½ cup flour, ½ cup packed brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Add the 4 tablespoons of cold, cubed butter. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter pieces. Stir in the chopped pecans. Refrigerate while you make the batter.
  3. Mash the bananas: In a medium bowl, mash the 3 ripe bananas with a fork or potato masher until mostly smooth. You should have about 1 ½ cups of mashed banana.
  4. Whisk dry ingredients: In a large bowl, whisk together 1 ½ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves.
  5. Mix wet ingredients: In a separate large bowl, combine the mashed bananas, 1 cup pumpkin puree, ½ cup maple syrup, ⅓ cup melted butter, 2 room-temperature eggs, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together gently. Stir just until you no longer see streaks of flour. A few small lumps are okay. Do not overmix.
  7. Fill the pan and add streusel: Pour the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the chilled streusel evenly over the top, pressing it down gently so it sticks to the batter.
  8. Bake: Place the pan in the preheated oven and bake for 55-65 minutes. Start checking at the 50-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the streusel is browning too quickly (around the 40-minute mark), tent the pan loosely with aluminum foil.
  9. Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment paper overhang to lift it out and transfer it to the rack to cool completely before slicing.

Notes

Don’t overmix the batter to avoid a dense bread. Use room temperature ingredients for best results. Toast the pecans for extra flavor. Let the bread cool completely before slicing to prevent crumbling. The bread can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: maple pumpkin banana bread, pecan streusel, fall baking, pumpkin banana bread, maple syrup bread, easy banana bread recipe

Find it online: https://evabake.com/cozy-maple-pumpkin-banana-bread-with-easy-pecan-streusel/