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Best Moist Banana Pumpkin Bread with Toasted Walnuts

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This incredibly moist banana pumpkin bread combines ripe bananas and pumpkin puree for a tender, flavorful loaf topped with toasted walnuts. It’s the perfect fall quick bread that stays soft for days and freezes beautifully.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves (optional)
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 large or 3 medium bananas)
  • ½ cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • ¾ cup chopped walnuts
  • 1 tablespoon unsalted butter, melted
  • Pinch of salt
  • 1 teaspoon brown sugar (optional, for caramelized finish)

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 overhang on the long sides. Lightly grease the parchment and any exposed pan edges.
  2. Toast the walnuts: In a small skillet over medium heat, melt 1 tablespoon butter. Add the chopped walnuts, a pinch of salt, and optional brown sugar. Stir constantly for 3-4 minutes until fragrant and slightly darker. Pour onto a plate to cool completely.
  3. Mash the bananas: In a medium bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps. Measure to get 1 cup.
  4. Whisk the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  5. Cream the butter and sugars: In a large bowl using an electric hand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides.
  6. Add the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
  7. Add the bananas and pumpkin: Add the mashed bananas and pumpkin puree to the wet ingredients. Mix on low speed until just combined.
  8. Fold in the dry ingredients: Add the flour mixture to the wet ingredients in two additions, folding gently with a rubber spatula. Stir only until no streaks of flour remain. Fold in ½ cup of the toasted walnuts, reserving the rest for topping.
  9. Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining toasted walnuts on top, pressing them gently into the batter.
  10. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil around the 40-minute mark.
  11. Cool in the pan for 15 minutes, then use the parchment overhang to lift the bread out and transfer to a wire rack. Cool completely before slicing (about 1-2 hours).

Notes

Don’t overmix the batter to avoid tough bread. Use room temperature ingredients for best results. Toast walnuts for deeper flavor. Check doneness with an instant-read thermometer (internal temp 200-205°F). Let cool completely before slicing to prevent crumbling. Store tightly wrapped at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://cheerycrisp.com/best-moist-banana-pumpkin-bread-with-toasted-walnuts/