Pumpkin Banana Bread Topped w/ a Pistachio Basil Crunch Recipe

1 1/2 cup white flour

Yield: 9 slices

Author: Julie Kim, RD

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Pumpkin Banana Bread Topped w/ a Pistachio Basil Crunch

An Autumn inspired pumpkin banana bread topped with some toasted pistachios in a brown sugar basil infusion.

Prep time: 15 MinCook time: 1 H & 5 Minactive time: 1 HourTotal time: 2 H & 20 M

Ingredients

Bread

1 teaspoon baking soda
2 teaspoons pumpkin spice
½ teaspoon salt
¼ cup unsalted butter, softened
½ cup sugar
2 eggs, room temperature
1 banana, mashed
1 cup pumpkin puree
1 teaspoon vanilla

Topping

½ cup raw unsalted pistachios, roughly chopped
¼ cup brown sugar, packed
3 tablespoons unsalted butter
Pinch of salt
Pinch of ground nutmeg
3 tablespoons basil, finely chopped

Instructions

Preheat oven to 350 degrees Fahrenheit.
Cut a piece of parchment paper so it fits the length of your bread pan but make the width longer to stick out of the pan, so that it you can use it to pull the bread out easily when it is done baking. I used a 9x5-inch bread pan.
In a small mixing bowl add the flour, baking soda, pumpkin spice, and salt. Mix together with a whisk. Set aside.
In another small bowl add the banana, pumpkin puree, and vanilla. Stir together to combine. Set aside.
In a large mixing bowl add the butter and mix on low speed with your hand mixer for one minute. Add the sugar in and mix on medium-high speed to cream together for about two to three minutes. Then add one egg mixing on medium-low speed for thirty seconds and add the other egg in and continue to mix for another thirty seconds. Turn up the speed to medium-high and mix for about two minutes, until it is a pale yellow and fluffy.
Add the dry ingredients into your butter, sugar, and egg mixture. Using rubber spatula mix together just until the dry ingredients are combined into the wet. Do not over mix this! Then add the banana, pumpkin puree, and vanilla mixture to the batter and fold it in.
Pour the batter into the bread pan with the parchment paper. Put it in the oven and bake for 50 minutes to one hour, until your toothpick comes out clean.
Around five minutes before your bread is done baking make the topping. Heat up a medium frying pan over medium-low heat and add the pistachios, sugar, butter, salt, and nutmeg. Continuously stir the mixture and keep your eye on it so that the pistachios do not over roast in the pan! Cook for about three minutes, or until the pistachios are slightly browned and the butter and sugar are caramelizing together.
When your bread is done take it out of the oven and carefully pour your topping right on top of the bread. Let the bread cool down completely before taking it out of the pan. Slice it up and serve!

Calories

290

Fat (grams)

13

Sat. Fat (grams)

6

Carbs (grams)

40

Fiber (grams)

3

Net carbs

37

Sugar (grams)

20

Protein (grams)

5

Sodium (milligrams)

280

Cholesterol (grams)

0.025

Nutrition facts for 1 slice.

Created using The Recipes Generator