Preparation Steps

• Preheat your oven to 300°F (150°C), then coat a 9x5-inch loaf pan with nonstick spray. Line the bottom and up each end of the pan with a strip of parchment paper, so the ends hang over the pan slightly. Spray again with the nonstick spray, then set aside.
• In a large bowl, mix together the granulated sugar and vegetable oil. Add in the eggs and vanilla and mix until smooth.
• Stir in the banana, pumpkin, baking soda, salt and pumpkin pie spice until all the ingredients are combined.
• Add the flour, and fold until combined.
• Pour the pumpkin banana bread batter into the prepared pan.
• In a medium bowl, add all of the ingredients for the crumb topping. Use a pastry cutter, fork, or your hands to mix until it forms coarse crumbs.
• Sprinkle the crumb topping over the pumpkin banana bread batter.
• Bake for 65-85 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the crumb topping begins to brown too much, loosely cover with foil.
• Allow the bread to cool in the pan for 20 minutes and then, using the parchment paper as a handle, transfer to a wire rack to cool completely.
• Serve warm or at room temperature.