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Moist Pumpkin Banana Walnut Bread

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This Moist Pumpkin Banana Walnut Bread combines the best of both worlds—pumpkin and banana—in one tender, fragrant loaf. Toasted walnuts add crunch, making it the perfect quick bread for fall or any time you crave a warm, spiced treat.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1/3 cup buttermilk
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour, spooned and leveled
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar (light or dark)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 cup chopped walnuts, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper, leaving overhang on the long sides.
  2. Toast 1 cup chopped walnuts in a dry skillet over medium heat, stirring constantly for 3-4 minutes until fragrant. Set aside to cool.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly distributed.
  4. In a medium bowl, whisk together pumpkin puree, mashed bananas, eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined—do not overmix. Fold in toasted walnuts.
  6. Pour batter into prepared loaf pan and spread evenly. Bake for 55-65 minutes, checking at 50 minutes. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done. If top browns too quickly, tent with foil.
  7. 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 results, use room temperature ingredients. Do not overmix the batter. Toast walnuts for deeper flavor. Let bread cool completely before slicing to avoid crumbling. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

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

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