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Moist Pumpkin Banana Walnut Bread: Best Easy Recipe

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This moist pumpkin banana walnut bread combines pumpkin puree and overripe bananas for a tender, fragrant quick bread that’s perfect for fall mornings or afternoon tea. It’s simple, crowd-pleasing, and freezes beautifully.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt (fine sea salt or table salt)
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 cup pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 cup mashed ripe bananas (about 2 large or 3 medium bananas)
  • ⅔ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup chopped walnuts (toasted lightly)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease your 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper that hangs over the two long sides.
  2. Toast the walnuts (optional but recommended): Spread the chopped walnuts on a baking sheet and toast for 5-7 minutes, shaking halfway through. Set aside to cool.
  3. Mash the bananas: In a medium bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps. You want about 1 cup of mashed banana.
  4. Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon. Set aside.
  5. Combine the wet ingredients: In the same bowl you used for the bananas, whisk together the pumpkin puree, mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  6. Fold wet into dry: Pour the wet ingredients into the bowl of dry ingredients. Use a rubber spatula to fold gently, just until no streaks of flour remain. A few lumps are okay.
  7. Add the walnuts: Gently fold in the toasted walnuts until evenly distributed. Reserve a tablespoon or so to sprinkle on top if desired.
  8. Pour into the pan: Scrape the batter into your prepared loaf pan and spread it evenly. Sprinkle the reserved walnuts over the top, pressing them in lightly.
  9. Bake for 55-65 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 is browning too quickly after 40 minutes, tent loosely with aluminum foil.
  10. Cool properly: Let the bread cool in the pan for 15 minutes. Then use the parchment sling to lift it out and transfer to a wire rack to cool completely. Do not slice while hot.

Notes

For best texture, use firm, small-curd pumpkin puree like Libby’s. If bananas aren’t spotty enough, bake them at 300°F for 10-15 minutes to sweeten naturally. This bread tastes even better on day two. Store tightly wrapped at room temperature for up to 4 days. Freeze for up to 3 months.

Nutrition

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

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