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Cozy Banana Pumpkin Walnut Bread: Easy Fall Recipe

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This cozy banana pumpkin walnut bread combines ripe bananas and pumpkin puree with warm spices and crunchy walnuts for a moist, tender loaf that tastes like fall. It’s an easy one-bowl recipe that freezes beautifully and is perfect for breakfast, snacking, or dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • ½ cup pumpkin puree (120 grams)
  • ½ cup granulated sugar (100 grams)
  • ¼ cup packed light brown sugar (50 grams)
  • ⅓ cup vegetable oil (80 ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts (60 grams)
  • Optional: extra walnut halves for topping
  • Optional: 1 tablespoon turbinado sugar for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the exposed ends.
  2. Mash the bananas. In your large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth. A few small lumps are fine.
  3. Add the wet ingredients. To the mashed bananas, add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk or stir until everything is well combined and smooth.
  4. Mix the dry ingredients separately. In a small bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Combine wet and dry. Add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until just combined. A few streaks of flour are okay.
  6. Fold in the walnuts. Gently fold in the chopped walnuts with a few quick strokes.
  7. Pour into the pan. Scrape the batter into your prepared loaf pan and spread it into an even layer. If using optional walnut halves or turbinado sugar, sprinkle them on now.
  8. Bake for 50-60 minutes. Start checking at 50 minutes. Insert a toothpick or skewer into the center—if it comes out clean or with just a few moist crumbs, it’s done. If the top is browning too quickly, tent loosely with aluminum foil for the last 10-15 minutes.
  9. Cool in the pan. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment overhang and transfer directly to the rack to cool completely.
  10. Let the bread cool completely before slicing. Use a serrated knife for clean slices.

Notes

Don’t overmix the batter. Check your oven temperature with an oven thermometer. Use room temperature eggs. Toast walnuts for extra flavor. Use a serrated knife for slicing. The bread gets more moist and flavorful on day two. Freezes well for up to 3 months.

Nutrition

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

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