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Moist Pumpkin Banana Walnut Bread: Easy Fall Recipe

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This Moist Pumpkin Banana Walnut Bread combines the earthy sweetness of pumpkin with the intense, fruity sweetness of banana, all while staying light and tender. The walnuts add that essential textural contrast—a little crunch in every bite.

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 salt
  • 1 cup pumpkin puree
  • 1 cup mashed ripe banana (about 2–3 very ripe bananas)
  • ⅓ cup unsalted butter, melted
  • ⅔ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup 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.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisk for about 15 seconds to ensure everything is evenly distributed. Set aside.
  3. In a separate bowl, mash the overripe banana with a fork until mostly smooth with a few small lumps.
  4. Make a well in the center of the dry ingredients. Add the mashed banana, pumpkin puree, melted butter (cooled slightly), granulated sugar, brown sugar, room-temperature eggs, and vanilla extract.
  5. Using a rubber spatula or wooden spoon, gently fold the wet ingredients into the dry ingredients. Use a folding motion—scrape down the sides and lift the batter up from the bottom. Stop mixing as soon as you no longer see streaks of dry flour. A few small lumps are fine.
  6. Gently fold in the chopped walnuts, reserving about 2 tablespoons for the top. Fold just until evenly distributed.
  7. Pour the batter into the prepared loaf pan. Use the spatula to spread it into an even layer. Sprinkle the reserved walnuts on top, pressing them down very lightly.
  8. Place the pan in the center of the preheated oven. Bake for 50-60 minutes. Start checking at the 45-minute mark. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden brown and spring back when lightly touched.
  9. Remove the pan from the oven and place it on a cooling rack. Let the bread cool in the pan for 15 minutes. Then, using the parchment paper overhang, lift the bread out of the pan and transfer it directly to the cooling rack. Let it cool completely, at least 1 hour, before slicing.

Notes

For best results, use overripe bananas (heavily spotted or black). Toast walnuts in a dry skillet for 3-4 minutes before adding to deepen flavor. If top browns too quickly, tent with foil for last 10-15 minutes. Store in an airtight container at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, pumpkin walnut bread, banana walnut bread, fall bread, quick bread, easy pumpkin bread, moist pumpkin bread

Find it online: https://cheerycrisp.com/moist-pumpkin-banana-walnut-bread-easy-fall-recipe/