sliced pumpkin banana streusel bread on a platter

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!

sliced pumpkin banana streusel bread on a platter


// makes 1 large + 2 mini loaves //


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


1/4 cup brown sugar
2 tbsp salted butter (softened)
2 tbsp all-purpose flour
1/2 tbsp cinnamon


  1. Preheat your oven to 350 degrees F.

  2. Grease your bread pans with cooking spray.

  3. Melt the butter in a microwave safe dish and set aside to cool.

  4. 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.

    pumpkin puree spread out over a cookie sheet

  5. 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.

    pumpkin puree in a ball on a cookie sheet

  6. In a large bowl, combine pumpkin, melted butter, mashed bananas, oil, sugars, eggs, buttermilk, and vanilla. Whisk until combined.

  7. In a separate, medium bowl, combine the dry ingredients and whisk until combined.

  8. 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.

    bread batter in a blue bowl

  9. 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.

    bowl of cinnamon streusel

  10. Spoon the batter into the prepared bread pans. Each should be filled just over halfway full. Sprinkle the streusel evenly over each one.

    bread pans filled with bread batter

  11. 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.

  12. Remove from oven and allow to cool on cooling racks before removing from pans! Enjoy!

    sliced pumpkin banana streusel bread on a platter

// Original Recipe //