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The moist pumpkin banana bread is sliced and ready to be eaten.
Elizabeth

Easy Moist Pumpkin Banana Bread

Pumpkin banana bread is a simple recipe that produces delicious results. The mix of the banana and the pumpkin creates a lovely flavor profile. The additions of spices and warm brown sugar create a satisfying taste. A brown sugar and pumpkin pie spice crumble- make the moist cake stand out by adding a lovely crunchy texture, to the otherwise, pillowy-soft bread.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time Before Slicing 1 hour 30 minutes
Total Time 2 hours 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1¾ cup All Purpose Flour
  • ⅔ cup Granulated Sugar
  • ½ tsp Baking Soda
  • 2 tsp Baking Powder
  • ¾ cup Ripe Bananas *Mashed
  • ¾ cup Pumpkin Puree
  • ⅓ cup Salted Butter *Melted
  • 2 tbsp Heavy Whipping Cream
  • 2 Eggs
  • 1 tsp Pure Vanilla Extract
  • ½ tsp Ground Cinnamon
  • 1½ tsp Pumpkin Pie Spice
Brown Sugar Crumble Topping
  • ½ cup Brown Sugar *Packed
  • ¼ cup All Purpose Flour
  • ¾ tsp Pumpkin Pie Spice *More can be added to suit personal taste.
  • 2 tbsp Salted Butter *Melted

Method
 

For the Bread Batter:
  1. Preheat the oven to 350℉.
  2. Butter and flour a loaf pan and set aside for later use.
  3. In a large microwave safe bowl, melt the ⅓ cup butter.
  4. Add the ⅔ cup granulated sugar to the melted butter and stir to combine.
  5. Add the mashed banana and the pumpkin puree to the butter and sugar mixture. Stir until just combined.
  6. Add the eggs, the heavy whipping cream, and the vanilla. Again, stir gently to combine.
  7. In a separate medium sized mixing bowl, add the flour, baking soda, baking powder, ½ teaspoon cinnamon, and 1½ tsp of pumpkin pie spice. Stir the dry ingredients together to combine.
  8. Add the dry ingredients to the wet ingredients by gently folding in by hand (using a rubber spatula or wooden spoon).
  9. Pour the thick batter into the prepared baking pan. Now begin making the brown sugar crumble.
Brown Sugar Crumble Topping:
  1. In a medium bowl, melt the 2 tablespoons of butter.
  2. Add the brown sugar, flour, and pumpkin pie spice. Stir until a chunky crumble mixture is produced.
  3. Evenly sprinkle the brown sugar crumble over the top of the pumpkin banana bread batter.
  4. Bake the bread in the preheated 350℉ oven for approximately 50 -65 minutes. The bread should be at least 200℉. 203-205℉ degrees is ideal. Be patient and make sure the bread is properly baked through as fruit breads take longer to bake due to their high moisture content. *See notes below.
  5. Allow the bread to cool ten minutes before removing from the pan and placing on a cooling rack. (Running a sharp knife around the edges before removing from the pan helps to cleanly release the bread.)
  6. Once the bread is resting on the cooling rack, allow it to completely cool for an hour or two before slicing. Be patient as cutting the bread too soon can make it remain too dense.
  7. Slice, serve, and enjoy.

Notes

*Banana pumpkin bread is delightfully moist and flavorful. However, it can be a denser bread by nature. By measuring accurately, by gently folding dry ingredients into the wet ingredients, by properly baking through, and allowing the bread to cool- before slicing the bread- will produce a delightful treat.
*Note: if the bread top is beginning to brown too quickly before it reaches 203 degrees, place a piece of aluminum foil loosely over the top to prevent further browning while allowing the bread to cook through.
*A wooden skewer pushed through the middle of the bread should come out clean when the bread is ready to come out of the oven.