As mentioned in my Crunchy Chai Granola Clusters post, I’m still infatuated with pumpkin spice everything. Year after year by the end of summer, I find myself on the edge of my seat waiting not only for cooler weather, cozy sweaters, and vibrant fall foliage, but also for the return of the pumpkin spice craze.
I can tell that the trend is still in full swing with the multitude of processed pumpkin spice products clogging stores’ shelves come October 1st, and although I give into temptation now and then, I prefer to make my own pumpkin spice goodies at home.
Baking a loaf of pumpkin bread is a great way to herald in the pumpkin spice season, as it’s delicious, easy, and can be healthy if made with wholesome ingredients… but when it comes crowned with a crunchy pumpkin spice sugar crust, it becomes the ultimate autumnal treat.
I decided on a pumpkin banana loaf not only because there were a couple of brown bananas staring me in the face every time I went into our kitchen, (while is approximately 20 times a day), but also because the bananas lend a natural sweetness to the bread; no need for cupfuls of sugar here. But there IS a pumpkin spice-flavored sugar crust atop the bread, which is sweet, spicy, crunchy perfection.
Whether you’re just now dipping your toes into the pumpkin spice pool or you’ve already dived in headfirst, this quick bread is a fantastic way to celebrate the season!
Prep Time: 15 minutes
Cook Time: 50 minutes
- 1 1/2 cups whole wheat pastry flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp Kosher salt
- 2 medium-sized mashed overripe bananas
- 1/2 cup pure pumpkin puree (not pumpkin pie filling)
- 1/3 cup neutral-flavored vegetable oil (I used safflower oil)
- 1/2 cup coconut sugar or lightly packed brown sugar
- 1 large egg, preferably organic
- 1 tsp pure vanilla extract
- +Pumpkin Spice Sugar:
- 2 Tbsp unrefined granulated sugar, such as evaporated cane juice
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
For the bread:
Preheat oven to 350°F. Lightly grease a 9 x 5 inch loaf pan or line with unbleached parchment paper.
In a medium mixing bowl, whisk together flour, baking soda, all of the spices, and salt.
In a large mixing bowl, whisk mashed bananas, pumpkin puree, oil, coconut or brown sugar, egg, and vanilla extract until well-combined.
Add dry ingredients to wet and stir just until combined.
For the pumpkin spice sugar:
In a small bowl, combine the granulated sugar and spices; stir to combine.
Pour the pumpkin banana bread batter into the prepared baking pan. Evenly sprinkle with the pumpkin spice sugar.
Bake for 50-60 minutes, or until a wooden tester (or toothpick) inserted into the center of the bread comes out clean. Let sit in pan for 10 minutes before turning out onto a wire rack to cool completely.