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Easy Banana Pumpkin Bread with Walnuts (Best Moist Recipe)

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This Easy Banana Pumpkin Bread with Walnuts is a moist, flavorful quick bread that combines ripe bananas and pumpkin puree with warm spices and crunchy toasted walnuts. It’s perfect for fall baking, easy to make, and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs, at room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¾ cup chopped walnuts (toasted if you have time)
  • 1 tablespoon turbinado sugar (optional, for crunch)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper. Set it aside.
  2. Toast the walnuts: In a dry skillet over medium heat, toss the chopped walnuts for 3-5 minutes until fragrant and slightly darker. Set aside to cool.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Mash the bananas: In a separate medium bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps. Set aside.
  5. Mix the wet ingredients: In another medium bowl, whisk together the granulated sugar, brown sugar, and eggs until smooth and slightly thickened, about 1 minute. Add the vegetable oil, mashed bananas, pumpkin puree, and vanilla extract. Whisk until well combined.
  6. Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula or wooden spoon to fold together gently until just combined. Do not overmix.
  7. Fold in the walnuts: Gently fold in the toasted walnuts, reserving a small handful for topping if desired.
  8. Pour into the pan: Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle reserved walnuts and turbinado sugar on top if using.
  9. Bake: Place the pan in the preheated oven and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best results, use very ripe bananas (spotty and soft). Toast walnuts for extra crunch and flavor. Do not overmix the batter to avoid tough bread. Check doneness with a toothpick or instant-read thermometer (200-205°F). Let bread cool completely before slicing for clean cuts.

Nutrition

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

Find it online: https://cooksybite.com/easy-banana-pumpkin-bread-with-walnuts-best-moist-recipe/