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Easy Moist Pumpkin Banana Bread with Walnuts

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This moist pumpkin banana bread with walnuts is a quick and easy fall bake that uses up ripe bananas and pumpkin puree. It’s perfectly balanced, tender, and packed with warm spices and crunchy walnuts.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides, or grease thoroughly.
  2. In a large bowl, mash the bananas until smooth with some small lumps.
  3. Add pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, 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, pumpkin pie spice, and cinnamon.
  5. Pour dry ingredients into wet ingredients. Fold gently with a spatula until just combined—do not overmix. A few lumps are fine.
  6. Fold in chopped walnuts until evenly distributed. Reserve a handful for topping if desired.
  7. Pour batter into prepared loaf pan. Spread evenly. Sprinkle reserved walnuts on top, pressing gently into the batter.
  8. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 45 minutes.
  9. Cool in pan for 10 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before slicing (at least 1 hour).

Notes

Use very ripe (almost black) bananas for best sweetness and moisture. Do not overmix the batter to avoid a tough texture. Cool completely before slicing to prevent gumminess. Bread tastes even better the next day. For a gluten-free version, use a 1:1 gluten-free baking flour blend with xanthan gum. For a vegan version, replace eggs with flax eggs and use maple syrup or coconut sugar.

Nutrition

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

Find it online: https://evabakery.com/easy-moist-pumpkin-banana-bread-with-walnuts/