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Cozy Pumpkin Banana Bread with Walnuts – Easy Fall Recipe

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This moist and tender pumpkin banana bread with walnuts is the perfect blend of two fall favorites. It comes together in under an hour with simple ingredients, making it an ideal cozy treat for mornings, brunch, or snacking.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 medium ripe bananas (about 1 cup mashed, or 240g)
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, at room temperature
  • ⅓ cup (80ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • ¾ cup (85g) chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper, leaving an overhang on the two long sides for easy removal.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a medium mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps. You should have about 1 cup of mashed banana.
  4. To the mashed bananas, add the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and well combined.
  5. Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Do not overmix; a few lumps are fine.
  6. Gently fold in the chopped walnuts, reserving about 2 tablespoons to sprinkle on top if desired.
  7. Pour the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the reserved walnuts on top.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with aluminum foil for the last 10-15 minutes.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then, use the parchment sling to lift it out of the pan and transfer it directly to the wire rack to cool completely before slicing.

Notes

For best results, use very ripe spotty bananas. Toast the walnuts in a dry pan over medium heat for 3-4 minutes before adding to the batter for extra flavor. Do not overmix the batter to avoid a dense loaf. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, banana bread with walnuts, fall banana bread, pumpkin bread, easy banana bread, moist banana bread, pumpkin banana bread recipe

Find it online: https://juliamadeit.com/cozy-pumpkin-banana-bread-with-walnuts-easy-fall-recipe/