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Moist Pumpkin Banana Walnut Bread: Easy Fall Recipe

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This Moist Pumpkin Banana Walnut Bread combines the best of both worlds—pumpkin and banana—for a perfectly moist, spiced loaf with crunchy toasted walnuts. It’s an easy one-bowl recipe that’s freezer-friendly and perfect for fall baking.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 medium ripe bananas, mashed (about 1 1/2 cups)
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup walnuts, roughly chopped (toasted if possible)
  • Optional: 1/2 cup chocolate chips
  • Optional: 1/4 cup dried cranberries
  • Optional: 2 tablespoons pepitas for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Toast the walnuts (optional but highly recommended): Spread the chopped walnuts on a baking sheet and toast in the preheating oven for 5-7 minutes, until fragrant. Let them cool while you prepare the batter.
  3. Mash the bananas: In your large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps remaining.
  4. Mix the wet ingredients: Add the pumpkin puree, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk everything together until smooth and well combined.
  5. Combine the dry ingredients: In a separate small bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  6. Fold the dry ingredients into the wet: Add the flour mixture to the pumpkin-banana mixture. Use a rubber spatula to fold gently—just until you no longer see streaks of flour. Do not overmix.
  7. Fold in the walnuts: Add the toasted walnuts (and chocolate chips or cranberries if using) and fold 3-4 more times until evenly distributed.
  8. Transfer to the loaf pan: Pour the batter into your prepared pan and spread it evenly with the spatula. Tap the pan on the counter a few times to release any air bubbles. If using pepitas, sprinkle them on top now.
  9. Bake for 55-65 minutes: Place the pan in the preheated oven and bake until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  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. Let it cool for at least 45 minutes before slicing.

Notes

For best results, use overripe bananas with brown spots. Toast walnuts for enhanced flavor. Let bread rest overnight for improved flavor and moisture. Bread can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, pumpkin banana walnut bread, fall bread recipe, moist pumpkin bread, banana walnut bread, easy pumpkin recipe, one bowl bread

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