When it’s pumpkin season, you can bet that I am hanging out in my kitchen on a crisp fall morning, whipping up this delicious gluten-free pumpkin bread recipe.
This quick bread is perfect for brunch, an afternoon snack, or a low sugar dessert and has a crunchy, sweet, streusel topping.
Set the oven to 350° Fahrenheit. Line a loaf pan with parchment paper and spray with cooking spray. Mash bananas in a large mixing bowl, add butter, brown and white sugar, eggs, vanilla, and pumpkin.
In another mixing bowl, mix flour, baking soda, salt, cinnamon, and pumpkin pie spice.
Add flour mixture to wet ingredients mixture and mix lightly with a rubber spatula. Do not overmix.
Pour batter into the bread baking dish and smooth out the top. For the streusel topping, mix flour, cinnamon, and brown sugar in a bowl.
Add cut cold butter and blend with mixer until it crumbles. Top the banana pumpkin batter with streusel crumbles.