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Moist Pumpkin Banana Bread with Walnuts

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This moist pumpkin banana bread with walnuts combines the best of fall flavors and year-round banana bread in one easy, one-bowl recipe. It’s tender, naturally sweetened, and perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large ripe bananas, mashed (about 1 cup)
  • ½ cup granulated sugar (can reduce to ⅓ cup if bananas are very sweet)
  • ⅓ cup brown sugar, packed (light or dark)
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (pure preferred)
  • ¾ cup chopped walnuts (toasted, plus extra for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Spray exposed sides with nonstick spray.
  2. Toast the walnuts: Spread chopped walnuts on a baking sheet and toast in the preheated oven for 5-7 minutes until fragrant. Set aside to cool.
  3. Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  4. Mash bananas: In a large mixing bowl, mash ripe bananas with a fork until mostly smooth with a few small lumps.
  5. Mix wet ingredients: Add pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  6. Fold in dry ingredients: Pour dry mixture into wet mixture. Use a rubber spatula to fold gently until just combined—do not overmix. A few small lumps are fine.
  7. Add walnuts: Gently fold in toasted walnuts, reserving about 2 tablespoons for topping. Distribute evenly.
  8. Fill pan: Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top, pressing gently into the batter.
  9. Bake: Place pan in center of oven and bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil around 40 minutes.
  10. Cool: Let bread cool in pan for 15 minutes, then use parchment handles to lift it out and transfer to a wire rack. Cool completely before slicing (at least 1 hour).

Notes

Don’t overmix the batter to avoid tough bread. Use room temperature ingredients for best results. Let bread cool completely before slicing to prevent crumbling. Toasting walnuts enhances flavor. Bread stays moist for up to 4 days at room temperature and freezes well for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, moist pumpkin banana bread, pumpkin banana bread with walnuts, one bowl banana bread, fall banana bread, easy pumpkin bread

Find it online: https://flurpchef.com/moist-pumpkin-banana-bread-with-walnuts/