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Moist Pumpkin Banana Bread with Walnuts – Easy Fall Recipe

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This moist pumpkin banana bread with walnuts is the perfect fall loaf, combining the best of two classic breads into one delicious, tender, and flavorful treat. It’s easy to make with simple ingredients and is sure to become a seasonal favorite.

Ingredients

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

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. In a large bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are fine.
  3. Add the pumpkin puree, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar to the mashed bananas. Whisk until smooth and well combined.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Pour the dry ingredients into the wet mixture. Use a wooden spoon or rubber spatula to fold gently until no streaks of flour remain. Do not overmix.
  6. Gently fold in the chopped walnuts (toasted and cooled if using).
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan on the counter a few times to release air bubbles.
  8. Bake for 55-65 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 aluminum foil after 40 minutes.
  9. Let the bread cool in the pan for 15 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.

Notes

For best results, use very ripe bananas with brown spots. Toast walnuts at 350°F for 5-7 minutes for extra flavor. The flavor improves after a day; wrap tightly and store at room temperature. For a nut-free version, omit walnuts or substitute chocolate chips.

Nutrition

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

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