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Moist Pumpkin Banana Walnut Bread

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This Moist Pumpkin Banana Walnut Bread combines pumpkin puree and ripe bananas for a tender, flavorful loaf with crunchy walnuts. It’s a one-bowl wonder that’s perfect for fall or any time of year.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon ground nutmeg
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 medium ripe bananas, mashed (about 1 cup or 240g)
  • 1 teaspoon vanilla extract
  • 1 cup (120g) walnuts, roughly chopped

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, letting it overhang on the long sides. Lightly grease exposed ends with butter or non-stick spray.
  2. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside.
  3. In a separate bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each until glossy and slightly thickened.
  4. Whisk in pumpkin puree, mashed bananas, and vanilla extract until fully combined. Batter will be slightly lumpy from bananas.
  5. Pour wet mixture into dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain (about 10-12 strokes). Do not overmix.
  6. Fold in chopped walnuts with 3-4 more strokes. Batter will be thick and slightly stiff.
  7. Scrape batter into prepared loaf pan and spread evenly. Tap pan on counter a few times to release air bubbles. Optionally, sprinkle extra chopped walnuts on top.
  8. Bake for 55-65 minutes, starting to check at 50 minutes. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs. Top should be deep golden brown and cracked.
  9. Cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

For best results, use room temperature eggs and do not overmix the batter. Toast walnuts before adding for extra flavor. Bread tastes even better on day two. Store wrapped at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

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

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