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Cozy Pumpkin Banana Walnut Bread

Pumpkin Banana Walnut Bread - featured image
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A moist and tender quick bread combining pumpkin and banana, studded with crunchy walnuts and warm fall spices. This easy one-bowl recipe is perfect for breakfast, snacking, or dessert.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 cup mashed)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 ¾ cups all-purpose flour
  • ½ cup granulated sugar
  • ⅓ cup packed brown sugar (light or dark)
  • ⅓ cup vegetable oil (or melted coconut oil or butter)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup chopped walnuts (plus 2 tablespoons for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends with butter or cooking spray.
  2. In a large mixing bowl, mash the bananas with a fork until mostly smooth (a few lumps are fine).
  3. Add pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  4. In a separate small bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt.
  5. Add dry ingredients to wet ingredients. Fold gently with a rubber spatula or wooden spoon until just combined (do not overmix; a few lumps are okay).
  6. Fold in ¾ cup chopped walnuts, reserving 2 tablespoons for topping. (Optional: toast walnuts in a dry skillet over medium heat for 2-3 minutes before adding.)
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil for the last 10-15 minutes.
  9. Cool in pan on a wire rack for 15 minutes. Use parchment overhang to lift bread out and transfer to rack to cool completely before slicing.

Notes

For best results, use very ripe bananas (with brown spots). Do not overmix the batter to avoid a dense loaf. The bread stays moist for up to 4 days at room temperature and freezes well for up to 3 months. For muffins, bake at 350°F for 18-22 minutes.

Nutrition

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

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