brown butter pumpkin bread with spiced walnut streusel

let me start off by saying, you absolutely need another pumpkin bread recipe in your back pocket. sometimes you’re craving a super healthy GF version and other times, you’re craving a chocolate swirl one. then there are times when you need a recipe so delicious and flavorful its sure to win over pumpkin and non pumpkin lovers alike. one that is so delicious, its sure to disappear before the glaze has even set. well friends, you have arrived at just the perfect recipe for that!

for this bread, i decided to tweak an existing banana bread recipe. my kids devour this banana bread as soon as its cool enough not to burn their mouths, so it was a good place to start. since banana and pumpkin are pretty interchangeable when it comes to baking and quick breads, i didn’t have to do much tweaking (love when that happens). one thing i made sure to do was to add lots of pumpkin spice. i hate eating spiced breads and wondering where all the spice is! with a full tablespoon of pumpkin spice in the batter, each bite has the perfect ratio of pumpkin to spice.

you could definitely enjoy this bread sans topping, but WHY? the bread is delicious without, but it really comes to life with the streusel topping. made with pumpkin spice, crushed walnuts and even more butter and sugar, it creates a delightful crunchy topping that perfectly balances the super moist bread. the brown butter glaze is also optional, but then again, you already know how i view toppings. this recipe will easily keep for 3-4 days when stored in an airtight container. not that it will last that long! enjoy!

the perfect base banana bread

the perfect base recipe for banana bread. use whatever you have in your pantry to bake it. then, top and mix in all your favorite things!
Prep Time 15 mins
Cook Time 55 mins
Cooling Time 35 mins
Total Time 1 hr 45 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1 9X5 loaf


  • 9X5 loaf pan
  • parchment paper
  • stand mixer with paddle attachment, optional


banana bread

  • 1 c all purpose flour (120g)
  • 1 c bread or cake flour (120g) sub with all purpose
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 c packed brown sugar (110g)
  • 1/4 c granulated sugar (55g)
  • 4 tbsp unsalted butter (56g)*
  • 1/3 c tahini, well stirred* sub with melted butter (for total of 8 tbsp melted butter)
  • 1 1/4 c mashed bananas (~3 medium bananas)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/3 c whole milk greek yogurt

optional toppings

  • 1/4 c turbinado sugar, optional for topping
  • 1 c chocolate chips, optional (divided, 3/4 c, 1/4 c)
  • 1/3 c brown sugar, optional** cinnamon sugar swirl
  • 1 tbsp ground cinnamon, optional** cinnamon sugar swirl
  • 1 tsp cocoa powder, optional** cinnamon sugar swirl


  • Line 9×5 loaf pan with parchment paper, leaving 1-2 in. overhang on the sides. Preheat oven to 350F. Whisk together flour, baking powder, baking soda and salt. Set aside.
  • In a stand mixer with paddle attachment (or by hand), cream browned butter, and sugar until smooth and well combined (about 2-3 minutes). Add eggs, beating well after each one until well combined. Add vanilla extract and mashed bananas, beating until well combined.
  • In this order (dry ingredients, yogurt, dry, yogurt, dry), add dry ingredients to the wet alternating with the yogurt. Slowly beat each time until JUST combined. A few flour streaks is okay! Add any chocolate chips or cinnamon swirls at this time. See notes for how to do the cinnamon swirl layer. Gently pour into prepared pan. If topping with addiional chocolate chips or turbinado sugar, do this now.
  • Bake at 350F for 45 minutes. Check the topping. If its browning too quickly, top with a foil tent. Return to the oven for 10-20 minutes, checking for doneness every 5 minutes (55-65 minutes total). When a toothpick inserted into the center comes out clean or with a few moist crumbs, its done. Cool in pan for 30 minutes. Remove from pan and cool an addtional 15-30 minutes (1 hr total). Slice and enjoy!


* If using this in place of tahini, measure out 10 tbsp unsalted butter, to reduce down to about 8 tbsp (113g). To make the brown butter, melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl, skim the foam from the top and cool to room temperature (30 minutes). 
** To make the filling, whisk together the brown sugar, cinnamon and cocoa powder until very well combined. Pour 1/2 of the banana bread batter into the prepared pan. Scatter most (3/4) of the cinnamon filling over the batter. Using a knife, create swirls. Pour remaining batter on top. Scatter any remaining cinnamon over the top and repeat swirls.
Keyword baking at home, banana bread, easy entertaining, quick breads

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