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Best Moist Banana Pumpkin Walnut Bread Recipe

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This moist banana pumpkin walnut bread combines ripe bananas and pumpkin puree for a tender, perfectly spiced loaf with crunchy walnut pockets. It’s an easy one-bowl recipe that tastes like autumn in every slice.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs (room temperature)
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 cup mashed ripe banana (about 2 large bananas)
  • ¾ cup pumpkin puree (100% pure, not pie filling)
  • 1 teaspoon vanilla extract
  • ¾ cup chopped walnuts (toasted if possible)
  • 2 tablespoons turbinado sugar (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving a couple inches overhang on the long sides. Lightly spray the exposed ends with cooking spray.
  2. In a large bowl, mash overripe bananas with a fork until mostly smooth with a few tiny lumps (about 1 cup).
  3. Add eggs, brown sugar, granulated sugar, oil, pumpkin puree, and vanilla extract to the mashed bananas. Whisk until well combined and smooth.
  4. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt.
  5. Pour dry ingredients into wet mixture. Use a rubber spatula or wooden spoon to fold gently until no streaks of flour remain (about 10-12 folds). Do not overmix.
  6. Fold in chopped walnuts with a few more strokes. Reserve a handful for topping if desired.
  7. Pour batter into prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Sprinkle turbinado sugar on top if using.
  8. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  9. Cool in the pan on a wire rack for 15 minutes. Use parchment sling to lift loaf out and transfer to wire rack to cool completely (at least 1 hour before slicing).

Notes

Don’t overmix the batter—fold gently until just combined. Use an oven thermometer for accuracy. Toast walnuts for best flavor. Let bread cool completely before slicing to avoid gummy texture. Bread tastes even better on day two. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://juliamadeit.com/best-moist-banana-pumpkin-walnut-bread-recipe/