Sweet Banana Pumpkin Bread with Streusel Topping

I used to think pumpkin and banana were weird together until my neighbor brought over a loaf she’d made by accident. She’d grabbed the wrong can from her pantry and decided to roll with it instead of starting over.

That happy mistake turned into my new fall obsession. The banana keeps the bread super moist while the pumpkin adds that cozy spice flavor we all love. And the streusel on top? It’s like having coffee cake for breakfast but calling it bread so you feel better about it.

What Kind of Pumpkin Puree Should I Use?

For this recipe, you’ll want to stick with canned pure pumpkin puree rather than pumpkin pie filling – they’re totally different products. Pure pumpkin puree is just cooked and mashed pumpkin with no added spices or sugar, while pumpkin pie filling already has sweeteners and spices mixed in that could throw off your bread’s flavor and texture. Libby’s is probably the most common brand you’ll find at the grocery store, but any brand of pure pumpkin puree will work perfectly. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin and pureeing the flesh, though the canned version is much more convenient and gives consistent results every time.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Pumpkin puree: You can replace the pumpkin with mashed banana (about 3-4 large ripe bananas), sweet potato puree, or even applesauce. Just make sure whatever you use has a similar thick consistency.
• Vegetable oil: Melted butter, coconut oil, or even applesauce work great here. If using applesauce, you might want to add an extra tablespoon since it’s less rich than oil.
• Pumpkin pie spice: No pumpkin pie spice? Mix together 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and a pinch of cloves. You can also just use extra cinnamon if that’s all you have.
• Pure maple syrup: Honey, agave, or even pancake syrup will work for the glaze. You might need to adjust the powdered sugar amount slightly depending on how thick your substitute is.
• Light brown sugar: You can use all granulated sugar instead, or make your own brown sugar by mixing 1 cup white sugar with 1 tablespoon molasses.
• Milk: Any milk works here – dairy, almond, oat, or even buttermilk (which will add a nice tang). If using buttermilk, reduce the baking soda to 3/4 teaspoon.

Watch Out for These Mistakes While Baking

The biggest mistake when making banana pumpkin bread is overmixing the batter once you add the flour, which can lead to a tough, dense loaf instead of the tender crumb you’re after – mix just until the ingredients are combined and you still see a few flour streaks.

Another common error is not checking that your pumpkin puree is pure pumpkin and not pumpkin pie filling, which contains added spices and sugar that will throw off your recipe’s balance.

To prevent your streusel topping from sinking into the batter, make sure it’s nice and cold before sprinkling it on top, and don’t press it down – just let it sit naturally on the surface.

Since quick breads can go from perfectly baked to overdone quickly, start checking for doneness about 10 minutes before the recommended baking time with a toothpick inserted in the center, and remember that a few moist crumbs are better than a completely clean toothpick.

What to Serve With Banana Pumpkin Bread?

This spiced bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or chai tea – the warm spices really complement those cozy fall flavors. I love serving thick slices with a pat of butter or cream cheese spread, which balances out the sweetness and adds a nice creamy texture. For a more indulgent treat, try it alongside vanilla ice cream or whipped cream for dessert. You can also toast leftover slices and serve them with a drizzle of honey or extra maple syrup for an easy weekend brunch.

Storage Instructions

Store: This banana pumpkin bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 4 days. The streusel topping might soften a bit, but it still tastes amazing! I actually think it gets even more flavorful after a day or two.

Freeze: You can freeze this bread whole or in individual slices for up to 3 months. Wrap it well in plastic wrap, then aluminum foil, or use freezer bags to prevent freezer burn. I love slicing it before freezing so I can grab just what I need for breakfast or a quick snack.

Enjoy: Thaw frozen slices at room temperature for about 30 minutes, or pop them in the microwave for 20-30 seconds if you’re in a hurry. Room temperature bread is perfect as-is, but you can also warm it slightly in the toaster or oven if you prefer it warm and cozy.

Preparation Time	15-20 minutes
Cooking Time	80-90 minutes
Total Time	95-110 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2850-3100
• Protein: 32-38 g
• Fat: 110-125 g
• Carbohydrates: 435-460 g

Ingredients

For the streusel topping:

• 1/4 cup unsalted butter, melted (Kerrygold works beautifully here)
• 1/2 cup all-purpose flour
• 1/2 tsp pumpkin pie spice (for warm, balanced flavor)
• 2 tbsp granulated sugar
• 1/4 cup packed light brown sugar

For the pumpkin bread batter:

• 1/2 tsp vanilla extract
• 1/2 cup vegetable oil (or any neutral oil like canola)
• 2 large eggs (room temperature for better incorporation)
• 3/4 tsp pumpkin pie spice
• 1 tsp ground cinnamon (freshly ground if possible for better aroma)
• 1/2 tsp kosher salt
• 1/2 cup milk
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 cup packed light brown sugar (adds moisture and depth)
• 1 can pure pumpkin puree (I use Libby’s for consistent results)
• 1 3/4 cups all-purpose flour (King Arthur brand preferred)

For the glaze:

• 1/4 cup pure maple syrup
• 1/2 cup powdered sugar (sift to remove lumps)

Step 1: Prepare the Streusel Topping

• 1/4 cup unsalted butter, melted
• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 2 tbsp granulated sugar
• 1/2 tsp pumpkin pie spice

In a small bowl, combine the melted butter, all-purpose flour, packed light brown sugar, granulated sugar, and pumpkin pie spice.

Mix until the mixture resembles coarse breadcrumbs with some pea-sized clumps remaining—this texture will create the ideal crispy-tender streusel when baked.

Set aside; don’t worry if it clumps together slightly, as you’ll break it up before topping the batter.

Step 2: Combine Dry Ingredients for the Bread

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tst ground cinnamon
• 3/4 tsp pumpkin pie spice
• 1/2 tsp kosher salt

In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and kosher salt.

This pre-mixing ensures the leavening agent and spices are evenly distributed throughout the batter, which prevents dense pockets and creates consistent flavor in every slice.

Step 3: Prepare the Pan and Preheat Oven

Preheat your oven to 325°F.

While it’s heating, grease a loaf pan thoroughly with butter or cooking spray, then line the bottom and sides with parchment paper—this prevents sticking and makes lifting the finished bread clean and easy.

I like using parchment because it ensures beautiful edges and prevents the streusel from burning on the sides.

Step 4: Build the Wet Batter Base

• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 can pure pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 tsp vanilla extract

In a large mixing bowl, combine the granulated sugar, packed light brown sugar, pumpkin puree, and vegetable oil, stirring until well blended.

The brown sugar adds subtle moisture and richness to the crumb.

Add the room-temperature eggs one at a time, beating well after each addition to ensure proper emulsification, then add the vanilla extract.

Room-temperature eggs incorporate more smoothly, creating a lighter, more tender crumb.

Step 5: Fold in Dry Ingredients and Milk

• 1/2 cup milk
• dry ingredient mixture from Step 2

Add half of the dry ingredient mixture from Step 2 to the wet batter, stirring gently until just combined—don’t overmix.

Pour in the milk and fold it in, then add the remaining dry ingredients, stirring just until no streaks of flour remain.

Overmixing develops gluten, which makes the bread tough, so stop as soon as everything is incorporated.

The batter will be thick and textured.

Step 6: Assemble and Bake

• batter from Step 5
• streusel topping from Step 1

Pour the batter into the prepared loaf pan, smoothing the top gently.

Break up the streusel topping from Step 1 into irregular bite-sized pieces and scatter it evenly over the batter, pressing gently so it adheres.

Bake at 325°F for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The lower oven temperature allows the inside to cook through while the streusel develops a beautiful golden-brown color without burning.

Step 7: Finish with Glaze and Cool

• 1/2 cup powdered sugar
• 1/4 cup pure maple syrup

While the bread bakes, whisk together the powdered sugar and pure maple syrup in a small bowl until smooth.

As soon as the bread comes out of the oven, pour the glaze evenly over the hot bread—the heat helps it set into a light glaze layer.

Let the bread cool in the pan for 20 minutes, then use the parchment paper to lift it out onto a cooling rack.

Slice once completely cooled for the cleanest cuts.