This is a recipe creation I am revisiting from last fall - and with a few minor adjustments (including more cinnamon, a must), I’m happy to say even I surprised myself with how good this was!
The recipe makes a large loaf and two mini ones - on purpose! I love having a few small ones I can indulge in with less guilt involved ;). They are also perfect for sharing! Enjoy and happy pumpkin season!
THE INGREDIENTS
// makes 1 large + 2 mini loaves //
Batter
1 (15 oz) can pumpkin puree
1/4 cup salted butter (melted & cooled)
2 medium ripe bananas (mashed)
1/3 cup canola oil
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/3 cup buttermilk
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp pumpkin pie spice
Streusel
1/4 cup brown sugar
2 tbsp salted butter (softened)
2 tbsp all-purpose flour
1/2 tbsp cinnamon
THE PROCESS
Preheat your oven to 350 degrees F.
Grease your bread pans with cooking spray.
Melt the butter in a microwave safe dish and set aside to cool.
Line a cookie sheet with two layers of paper towels. Using a rubber spatula, spread the pumpkin over them in an even layer. Let the pumpkin sit on the paper towels for 10 minutes - this absorbs the extra moisture in the pumpkin.
Once the pumpkin is done sitting, pull the paper towels up a side at a time and the pumpkin should “roll” into itself, making it easy to transfer to your bowl.
In a large bowl, combine pumpkin, melted butter, mashed bananas, oil, sugars, eggs, buttermilk, and vanilla. Whisk until combined.
In a separate, medium bowl, combine the dry ingredients and whisk until combined.
Add dry ingredients to the wet a cup at a time and whisk just until combined (be careful not to overwork the batter) and set aside.
In a small bowl, mix all streusel ingredients until combined and crumbly. A pastry cutter or fork works well. I like to mix it with my hands at the end to get the texture I want.
Spoon the batter into the prepared bread pans. Each should be filled just over halfway full. Sprinkle the streusel evenly over each one.
The large loaf will bake for 50-60 minutes. Mini loaves will be done in 40 minutes. I would set your timer for 40 and check to see if a toothpick comes out clean for both! Things will be different depending on the type of pan and oven. If the top gets dark faster than you’d like, put a tin foil “tent” over the bread for the remainder of baking time. If toothpick does not come out clean, bake in 5 minute increments and keep checking.
Remove from oven and allow to cool on cooling racks before removing from pans! Enjoy!
// Original Recipe //