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Cozy Pumpkin Spice Banana Bread with Walnuts – Easy Fall Recipe

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This moist and tender quick bread combines ripe bananas, pumpkin puree, and warm fall spices with crunchy walnuts for a comforting loaf that’s perfect for breakfast, brunch, or an afternoon snack. Easy to make with simple pantry ingredients, it’s a crowd-pleasing fall staple.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 to 1 ¼ cups)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 ¾ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • ¾ cup chopped walnuts, plus more for topping

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 some overhang on the long sides for easy lifting. Lightly grease the exposed ends.
  2. In a large bowl, mash the three ripe bananas with a fork until mostly smooth. A few small lumps are fine.
  3. To the same bowl, add the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk together until smooth and well combined.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until just combined. Do not overmix.
  6. Fold in ¾ cup of chopped walnuts with a few strokes. Reserve a handful for the top.
  7. Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved walnuts on top, pressing them gently into the batter.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 15 minutes.
  9. Let the bread rest in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

Toast the walnuts at 350°F for 5-7 minutes before adding for extra flavor. Do not overmix the batter to avoid dense bread. For best results, let the bread cool completely before slicing. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, pumpkin spice banana bread, banana bread with walnuts, fall banana bread, easy pumpkin banana bread, moist pumpkin banana bread

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