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Best Homemade Pumpkin Banana Bread with Walnuts

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This one-bowl pumpkin banana bread combines the moisture of ripe bananas with the structure of pumpkin puree, creating a tender, velvety crumb. Toasted walnuts add crunch, making it a perfect fall treat that tastes even better the next day.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon fine sea salt
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 large ripe bananas (mashed, about 1 cup)
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup chopped walnuts (plus extra 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 an overhang on the two long sides. Lightly grease the exposed sides with cooking spray or butter.
  2. Toast the walnuts: Spread the chopped walnuts on a baking sheet and toast in the preheating oven for 5-7 minutes until fragrant and slightly darker. Let cool.
  3. Mash the bananas: In a large mixing bowl, peel the bananas and mash with a fork until mostly smooth with a few small lumps (about 1 cup).
  4. Add the wet ingredients: To the mashed bananas, add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until well combined and smooth.
  5. Combine the dry ingredients: In a separate small bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  6. Add the dry ingredients to the wet mixture: Pour the dry ingredients over the wet mixture and stir with a wooden spoon or spatula until just combined. Fold in the toasted walnuts, reserving a handful for the top.
  7. Pour the batter into the prepared pan. Smooth the top gently. Sprinkle the reserved walnuts over the top, pressing them in slightly.
  8. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the last 15 minutes.
  9. Cool in the pan for 10 minutes, then use the parchment paper handles to lift the bread out and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

For best flavor, let the bread rest overnight wrapped tightly in plastic wrap. Toast spices in a dry skillet for 30 seconds to enhance flavor. If using fresh pumpkin puree, drain excess liquid. For muffins, bake at 350°F for 18-22 minutes.

Nutrition

Keywords: pumpkin banana bread, pumpkin bread, banana bread, fall baking, one bowl, walnuts, easy recipe

Find it online: https://forkmila.com/best-homemade-pumpkin-banana-bread-with-walnuts/