Print

Cozy Banana Pumpkin Bread with Walnuts: Easy Fall Recipe

banana pumpkin bread with walnuts - featured image
Print Recipe

This moist and flavorful banana pumpkin bread with walnuts is the perfect fall treat. It combines ripe bananas and pumpkin puree for a tender crumb, with crunchy walnuts in every bite. Easy to make and great for gatherings.

Ingredients

Scale
  • 1 ½ cups mashed ripe bananas (about 3 large bananas)
  • 1 cup pumpkin puree (canned, 100% pure)
  • ½ cup vegetable oil (or melted coconut oil)
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger + ¼ tsp cloves)
  • 1 cup chopped walnuts (toasted lightly for extra flavor)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on long sides.
  2. In a large bowl, mash ripe bananas with a fork or potato masher until mostly smooth with a few small lumps.
  3. Add pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  4. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  5. Pour dry ingredients into wet ingredients. Gently fold with a rubber spatula or wooden spoon until just combined (a few streaks of flour are okay). Do not overmix.
  6. Fold in chopped walnuts gently. Reserve a handful to sprinkle on top if desired.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top if using. Tap pan gently on counter to release air bubbles.
  8. Bake at 350°F for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  9. Cool in pan on a wire rack for 15 minutes. Then lift out using parchment overhang and transfer to rack to cool completely before slicing.

Notes

For best flavor, let the bread rest overnight wrapped tightly in plastic wrap. The flavors meld and texture becomes even more tender. Do not overmix the batter to avoid a dense loaf. Toast walnuts for deeper flavor. Room temperature eggs are important for even mixing.

Nutrition

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

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