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Best Kid-Approved Banana Pumpkin Bread with Walnuts

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This moist and tender banana pumpkin bread is packed with cozy spices and crunchy walnuts. It’s a foolproof, kid-approved recipe that’s perfect for breakfast, snacks, lunchboxes, or dessert.

Ingredients

Scale
  • 3 large ripe bananas, mashed
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 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 (or 1 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger + 1/4 tsp cloves)
  • 1 cup walnuts, chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides, or grease the pan well.
  2. In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
  3. Add pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon or rubber spatula until just combined. Do not overmix.
  6. Gently fold in the chopped walnuts until evenly distributed.
  7. Pour the batter into the prepared loaf pan and spread into an even layer. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes. At the 30-minute mark, if the top is browning too quickly, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the bread cool in the pan for 10-15 minutes, then use the parchment handles to lift it out and transfer to a wire rack. Cool completely before slicing.

Notes

For best flavor, let the bread rest overnight before slicing. Toast walnuts at 350°F for 5-7 minutes before adding for extra crunch. Use room temperature ingredients for best texture. Do not overmix the batter. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: banana pumpkin bread, pumpkin banana bread, kid-friendly bread, easy banana bread, pumpkin bread with walnuts, moist banana bread, fall baking, lunchbox treat

Find it online: https://junomeals.com/best-kid-approved-banana-pumpkin-bread-with-walnuts/