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Moist Pumpkin Banana Bread with Toasted Walnuts

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This Moist Pumpkin Banana Bread with Toasted Walnuts combines ripe bananas and pumpkin puree for an ultra-moist texture, topped with crunchy toasted walnuts. It’s a forgiving, pantry-friendly recipe that’s perfect for fall mornings or cozy afternoons.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas (about 1 cup mashed)
  • 1 cup (240g) pumpkin puree (100% pure, not pumpkin pie filling)
  • ¾ cup (85g) toasted walnuts, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with parchment paper, leaving some overhang on the long sides.
  2. Toast the walnuts: Spread the chopped walnuts in a single layer on a baking sheet or in a dry skillet. Toast in the preheating oven for 5-7 minutes, or on the stovetop over medium heat for 4-5 minutes, stirring frequently, until fragrant and lightly golden. Set aside to cool.
  3. Whisk the dry ingredients together: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk until evenly distributed.
  4. Mash the bananas: In a separate large bowl, mash the ripe bananas with a fork or potato masher until smooth with a few small lumps remaining (about 1 cup).
  5. Mix the wet ingredients: Add the melted butter (cooled slightly), granulated sugar, brown sugar, eggs, vanilla extract, and pumpkin puree to the mashed bananas. Whisk until smooth and well combined.
  6. Combine wet and dry ingredients: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently, just until no streaks of flour remain (about 10-12 strokes). A few lumps are fine; do not overmix.
  7. Fold in the toasted walnuts: Reserve about 2 tablespoons of the toasted walnuts for topping. Gently fold the remaining walnuts into the batter with a few quick strokes.
  8. Pour the batter into the prepared pan and spread evenly. Sprinkle the reserved walnuts on top, pressing them gently into the batter.
  9. Bake for 50-60 minutes. Start checking at 50 minutes; the bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly (after about 40 minutes), loosely tent with aluminum foil.
  10. Cool in the pan for 15 minutes, then lift the bread out using the parchment paper sling and transfer to a wire rack to cool completely before slicing.

Notes

For best results, use room temperature eggs and do not overmix the batter. Toasting the walnuts is essential for flavor. The bread can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.

Nutrition

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

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