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Moist Pumpkin Banana Walnut Bread

pumpkin banana walnut bread - featured image
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This easy one-bowl pumpkin banana walnut bread is perfectly moist, tender, and full of warm fall spices. Made with simple pantry ingredients, it’s a crowd-pleasing recipe that freezes beautifully and tastes even better the next day.

Ingredients

Scale
  • 1 ¾ cups (210 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup (100 grams) granulated sugar
  • ½ cup (100 grams) packed brown sugar (light or dark)
  • ½ cup (120 ml) vegetable oil (or melted coconut oil/butter)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240 grams) pumpkin puree (not pumpkin pie filling)
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1 cup (120 grams) walnuts, roughly chopped

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a separate bowl, whisk granulated sugar, brown sugar, and vegetable oil until smooth.
  4. Whisk in eggs one at a time, fully incorporating each. Stir in vanilla extract.
  5. Fold in pumpkin puree and mashed bananas with a rubber spatula until just combined. Do not overmix.
  6. Pour wet mixture into dry ingredients. Fold gently until no streaks of flour remain. A few lumps are okay.
  7. Fold in chopped walnuts, reserving a handful for topping if desired.
  8. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top if using.
  9. Bake for 55 to 65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  10. Let bread rest in pan for 10 minutes, then lift out using parchment sling and transfer to a wire rack to cool completely. Wait at least 1 hour before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix the batter. Toast walnuts for 5-7 minutes at 350°F for enhanced flavor. Let bread cool completely before slicing to avoid crumbling. Bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

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

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