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One-Bowl Pumpkin Banana Bread with Walnuts

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This one-bowl pumpkin banana bread with walnuts is the perfect fall treat. It combines earthy pumpkin and sweet banana for a tender, moist loaf with a crunchy walnut topping.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (canola or avocado oil also work)
  • 1 cup mashed ripe banana (about 2 large or 3 medium bananas)
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts
  • 1 tablespoon turbinado sugar (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your loaf pan with parchment paper, leaving some overhang on the long sides. If not using parchment, grease the pan thoroughly with butter or nonstick spray and dust with flour.
  2. Toast the walnuts (optional): Spread the chopped walnuts on a baking sheet and toast in the preheating oven for 5-7 minutes until fragrant and lightly browned. Let cool.
  3. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
  4. Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  5. Add the granulated sugar and whisk until fully incorporated.
  6. Sprinkle the flour, baking soda, pumpkin pie spice, cinnamon, and salt over the wet mixture. Stir with a rubber spatula or wooden spoon until just combined. Do not overmix.
  7. Reserve about 2 tablespoons of the toasted walnuts for the top. Gently fold the remaining walnuts into the batter.
  8. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved walnuts and turbinado sugar over the top.
  9. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment overhang and cool completely on the rack before slicing.

Notes

Measure flour correctly by spooning into the cup and leveling off. Use room temperature ingredients for best texture. Do not overmix the batter. Let the bread cool completely before slicing to avoid crumbling.

Nutrition

Keywords: pumpkin banana bread, one bowl, walnuts, fall baking, easy bread recipe

Find it online: https://junomeals.com/one-bowl-pumpkin-banana-bread-with-walnuts/