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Moist Pumpkin Banana Walnut Bread: Easy Fall Recipe

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This moist pumpkin banana walnut bread is a cozy, one-bowl recipe that uses up ripe bananas and canned pumpkin. It’s perfectly tender, not too sweet, and packed with warm spices and crunchy walnuts.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 3 medium ripe bananas (about 1 cup mashed)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil (canola, avocado, or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 cup (120g) walnuts, roughly chopped (toasted if desired)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Toast the walnuts (optional): Spread on a baking sheet and bake for about 5 minutes while the oven preheats. Let cool completely.
  3. Mash the bananas in a medium bowl, leaving a few small chunks if desired. Set aside.
  4. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves for about 15 seconds.
  5. In a separate bowl, whisk the granulated sugar and brown sugar together to break up clumps. Add the pumpkin puree, mashed bananas, eggs, oil, and vanilla extract. Whisk until smooth and well combined.
  6. Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined—do not overmix. A few lumps are fine.
  7. Fold in the walnuts, reserving about 2 tablespoons for the top if desired. Gently fold until evenly distributed.
  8. Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top and press them in gently.
  9. Bake for 55 to 65 minutes, starting to check at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and cracked.
  10. Cool in the pan for 15 minutes, then use the parchment sling to lift the bread out and transfer to a wire rack. Cool completely before slicing (at least 1 hour).

Notes

Don’t overmix the batter to avoid a tough loaf. Use room temperature eggs. Check that your baking soda is fresh. Let the bread cool completely before slicing to prevent crumbling. Toasting the walnuts enhances their flavor. The bread can be stored at room temperature for up to 4 days, refrigerated for a week, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, pumpkin banana walnut bread, moist pumpkin bread, fall quick bread, easy pumpkin bread, banana walnut bread

Find it online: https://gleefulfork.com/moist-pumpkin-banana-walnut-bread-easy-fall-recipe/