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Moist Pumpkin Banana Walnut Bread: Easy One-Bowl Recipe

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This Moist Pumpkin Banana Walnut Bread is a one-bowl wonder that combines the earthy sweetness of pumpkin with the tropical flavor of ripe bananas, all topped with crunchy walnuts. It’s a tender, perfectly spiced quick bread that’s easy to make and perfect for fall or any time of year.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large ripe bananas, mashed (about 1 cup)
  • 1/3 cup melted coconut oil (or vegetable oil)
  • 2 large eggs, room temperature
  • 1/2 cup brown sugar, packed (light or dark)
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt (fine sea salt or table salt)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger (optional)
  • 3/4 cup chopped walnuts (toasted if desired)

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 two long sides. Lightly grease the exposed sides with oil or butter.
  2. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining.
  3. Add the pumpkin puree, melted coconut oil, eggs, brown sugar, granulated sugar, and vanilla extract to the mashed bananas. Whisk until well combined and smooth.
  4. In a separate small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger (if using).
  5. Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined—about 15 to 20 strokes. Do not overmix.
  6. Fold in the chopped walnuts with a few gentle strokes.
  7. Pour the batter into the prepared loaf pan. Smooth the top gently. Tap the pan on the counter a couple of times to release air bubbles.
  8. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Cool in the pan on a cooling rack for 10 minutes. Then lift the bread out using the parchment paper handles and transfer to the cooling rack to cool completely.
  10. Let the bread cool for at least 30 minutes before slicing. Serve warm or at room temperature.

Notes

For best results, use room temperature eggs and slightly warm mashed bananas. Toast walnuts for 5-7 minutes at 350°F to deepen flavor. Do not overmix the batter. Let bread cool completely before storing to avoid sogginess. Bread can be frozen for up to 3 months.

Nutrition

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

Find it online: https://islatable.com/moist-pumpkin-banana-walnut-bread-easy-one-bowl-recipe/