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Ultimate Moist Pumpkin Banana Walnut Bread

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This Ultimate Moist Pumpkin Banana Walnut Bread combines ripe bananas and pumpkin puree for a perfectly moist, tender loaf with warm fall spices and crunchy walnuts. It’s an easy, crowd-pleasing recipe that tastes like comfort in loaf form.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs, room temperature
  • ½ cup granulated sugar
  • ½ cup packed brown sugar (light or dark)
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 cup mashed ripe banana (about 2 large or 3 medium bananas)
  • ¾ cup pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 teaspoon vanilla extract
  • ¾ cup chopped walnuts (plus extra for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with nonstick spray.
  2. In a medium bowl, mash overripe bananas with a fork or potato masher until smooth with a few small lumps. Measure out 1 cup and set aside.
  3. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  4. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until smooth and slightly thickened, about 1 minute. Add oil, mashed banana, pumpkin puree, and vanilla extract. Whisk until fully combined and smooth.
  5. Pour wet mixture into dry ingredients. Use a rubber spatula to fold together gently until just combined—stop as soon as no streaks of flour remain. Do not overmix.
  6. Fold in chopped walnuts with a few strokes. Reserve a tablespoon or two for topping if desired.
  7. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles. Sprinkle reserved walnuts on top if using.
  8. Bake for 55-65 minutes, starting to check at 50 minutes. Bread is done when a toothpick inserted in center comes out with a few moist crumbs (not wet batter). If top browns too quickly, tent loosely with foil at 45 minutes.
  9. Cool in pan for 15 minutes. Use parchment handles to lift bread out and transfer to a wire rack to cool completely.
  10. Let cool completely (at least 1 hour) before slicing to allow crumb to set properly.

Notes

For best results, use very ripe bananas (brown spots or fully brown). Toast walnuts lightly in a dry pan for 5 minutes before adding for enhanced flavor. Do not overmix batter to avoid tough bread. Let bread cool completely before slicing. Store wrapped at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

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

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