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Cozy Pumpkin Banana Bread with Cinnamon Sugar Crust

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This cozy pumpkin banana bread combines the moisture of pumpkin with the natural sweetness of bananas, topped with a crunchy cinnamon sugar crust. It’s a simple, foolproof recipe perfect for fall mornings or any cozy moment.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup mashed ripe bananas (about 2–3 very spotty bananas)
  • ⅓ cup melted coconut oil (or vegetable oil)
  • ⅔ cup brown sugar, packed firmly
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons granulated sugar (for crust)
  • 1 ½ teaspoons ground cinnamon (for crust)
  • 1 tablespoon melted butter (for crust)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. Optionally, line with parchment paper leaving a 2-inch overhang on the long sides.
  2. In a medium bowl, mash ripe bananas with a fork until mostly smooth with a few small lumps. Measure 1 cup.
  3. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In the same bowl used for bananas, whisk together pumpkin puree, mashed bananas, melted coconut oil, brown sugar, eggs, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix; a few streaks of flour are okay.
  6. In a small bowl, stir together granulated sugar and cinnamon for the topping.
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Brush the top of the batter with melted butter. Generously sprinkle the cinnamon sugar mixture over the top.
  9. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil around 40 minutes.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift out using the parchment sling and transfer to the rack to cool completely before slicing.

Notes

Don’t overmix the batter. Room temperature ingredients help prevent coconut oil from solidifying. Check baking soda freshness with the fizz test. For an extra-thick crust, let batter sit in pan for 5 minutes before brushing with butter and sprinkling sugar. Use a kitchen scale for consistent results (180g flour per cup).

Nutrition

Keywords: pumpkin banana bread, cinnamon sugar crust, fall baking, quick bread, easy banana bread, pumpkin bread recipe

Find it online: https://oracooks.com/cozy-pumpkin-banana-bread-with-cinnamon-sugar-crust/