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Cozy Banana Pumpkin Bread with Walnuts

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A moist, tender fall bread combining ripe bananas and pumpkin puree with warm spices and crunchy walnuts. Perfect for cozy autumn mornings or holiday gatherings.

Ingredients

Scale
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1½ teaspoons ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • 3 ripe bananas (about 1½ cups mashed)
  • ¾ cup pumpkin puree (100% pure, not pumpkin pie filling)
  • ½ cup granulated sugar
  • ½ cup packed brown sugar (light or dark)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped walnuts (plus extra for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray. Optionally, line with parchment paper for easy removal.
  2. In a large bowl, mash ripe bananas with a fork or potato masher until mostly smooth with a few small lumps (about 1½ cups).
  3. Add pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk until well combined and smooth.
  4. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  5. Gradually add dry ingredients to wet mixture, folding gently with a rubber spatula until just combined and no streaks of flour remain. Do not overmix.
  6. Gently fold in chopped walnuts, reserving about ¼ cup for topping. Batter should be thick.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top, pressing gently into the batter.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly (after about 40 minutes), tent loosely with aluminum foil.
  9. Let bread cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best results, use very ripe bananas (black peels). Toast walnuts in a dry pan for 3-4 minutes before adding for enhanced flavor. Room temperature eggs ensure even mixing. If using fresh pumpkin puree, drain excess liquid through cheesecloth. Bread can be stored wrapped tightly at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: banana pumpkin bread, fall bread, pumpkin banana bread, walnut bread, easy fall recipe, moist banana bread, pumpkin bread with walnuts

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