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Moist Banana Pumpkin Bread with Walnuts – Easy Fall Recipe

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This moist banana pumpkin bread with walnuts combines the cozy warmth of pumpkin bread with the natural sweetness of overripe bananas. It’s an honest, fall baking recipe that fills your house with an irresistible aroma and pairs perfectly with coffee or tea.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup pumpkin puree (240g)
  • 1 cup mashed ripe banana (about 2 large bananas)
  • ½ cup granulated sugar (100g)
  • ½ cup packed brown sugar (100g)
  • ½ cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup chopped walnuts (90g)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease your 9×5 loaf pan with butter or nonstick spray, then line it with parchment paper leaving overhang on the long sides.
  2. Toast the walnuts: Spread the chopped walnuts on a baking sheet and toast for 5-7 minutes until fragrant. Watch them closely — they burn fast. Set aside to cool.
  3. Whisk the dry ingredients: In a large bowl, combine 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons pumpkin pie spice, and 1 teaspoon ground cinnamon. Whisk until evenly distributed.
  4. Mash the bananas: In a separate medium bowl, mash ripe bananas with a fork until smooth. A few small lumps are fine. You should have about 1 cup of mashed banana.
  5. Mix the wet ingredients: To the mashed bananas, add 1 cup pumpkin puree, ½ cup granulated sugar, ½ cup packed brown sugar, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth and fully combined.
  6. Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold gently. Stir just until you no longer see streaks of flour — about 10 to 12 strokes. Do not overmix.
  7. Fold in the walnuts: Gently fold in the toasted walnuts, reserving a handful to sprinkle on top if desired.
  8. Pour into prepared pan: Scrape the batter into your lined loaf pan and spread it even. Sprinkle the reserved walnuts on top and press them in slightly.
  9. Bake for 55-65 minutes. Start checking at 55 minutes. Insert a toothpick into the center — if it comes out clean or with just a few moist crumbs, it’s done. If the top is browning too quickly, tent loosely with foil after 40 minutes.
  10. Cool in the pan: Place the pan on a cooling rack and let it cool for 15 minutes. Then lift the bread out using the parchment overhang and cool completely on the rack. Do not slice until fully cool.

Notes

Don’t overmix the batter. Use very ripe bananas (heavily speckled or brown). Room temperature ingredients are important. Let the bread cool completely before slicing to avoid crumbling. The bread tastes even better the next day. For a prettier loaf, reserve some walnuts to sprinkle on top before baking.

Nutrition

Keywords: banana pumpkin bread, moist banana bread, pumpkin bread with walnuts, fall baking, easy banana pumpkin bread, quick bread

Find it online: https://cookyep.com/moist-banana-pumpkin-bread-with-walnuts-easy-fall-recipe/