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Moist Banana Pumpkin Walnut Bread

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A moist and flavorful quick bread combining ripe bananas and pumpkin puree with crunchy walnuts. This easy recipe creates a tender loaf that’s perfect for fall baking or year-round enjoyment.

Ingredients

Scale
  • 3 medium ripe bananas (mashed, about 1 ½ cups)
  • 1 cup pumpkin puree (240g)
  • 2 cups all-purpose flour (250g)
  • ¾ cup granulated sugar (150g)
  • ¼ cup brown sugar (50g, packed)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg (freshly grated if possible)
  • ¼ teaspoon cloves
  • 2 large eggs (room temperature)
  • ½ cup vegetable oil (120ml)
  • 2 teaspoons vanilla extract
  • 1 cup walnuts (120g, chopped and toasted)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. Toast the walnuts: Spread the chopped walnuts on a baking sheet and toast in the preheating oven for 5-7 minutes until fragrant. Set aside to cool.
  3. Mash the bananas: In a medium bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are fine.
  4. Mix the wet ingredients: In a large bowl, whisk together the mashed bananas, pumpkin puree, eggs, vegetable oil, and vanilla extract until well combined. Add both sugars and whisk until dissolved, about 1 minute.
  5. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  6. Fold everything together: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined. Do not overmix.
  7. Add the walnuts: Gently fold in the toasted walnuts. Reserve a handful to sprinkle on top if desired.
  8. Pour into the pan: Scrape the batter into the prepared loaf pan and spread evenly. Tap the pan on the counter a few times to release air bubbles. Sprinkle reserved walnuts on top if using.
  9. Bake for 55-65 minutes. Start checking at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after about 40 minutes.
  10. Cool properly: Let the bread cool in the pan for 15 minutes. Then lift it out using the parchment paper handles and transfer to a wire rack. Cool completely before slicing, at least 1 hour.

Notes

Don’t overmix the batter to avoid tough bread. Use room temperature ingredients for best results. The bread tastes even better on day two as flavors meld. For a prettier presentation, reserve some walnuts to sprinkle on top before baking.

Nutrition

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

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