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Easy Banana Pumpkin Bread with Walnuts Best Fall Recipe

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This moist and tender banana pumpkin bread combines the best of two classic quick breads into one irresistible loaf. With ripe bananas, pumpkin puree, and crunchy walnuts, it’s the perfect fall treat that’s quick to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup chopped walnuts (plus extra for topping)

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.
  2. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps.
  3. Add pumpkin puree, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Pour the dry ingredients into the wet mixture. Gently fold with a spatula or wooden spoon until just combined (a few streaks of flour are okay).
  6. Fold in the chopped walnuts until evenly distributed. Reserve about 2 tablespoons for topping.
  7. Pour batter into the prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top, pressing gently into the surface.
  8. Bake for 55-65 minutes. At 45 minutes, check the top; if browning too quickly, tent loosely with aluminum foil. Bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs (internal temperature ~200°F/93°C).
  9. Let bread cool in the pan on a wire rack for 15 minutes. Then lift out using parchment overhang and transfer to the rack to cool completely (at least 1 hour before slicing).

Notes

For best results, use very ripe bananas (brown spots) and toast walnuts before adding. Don’t overmix the batter. If using an 8×4-inch pan, increase baking time by 5-10 minutes. Bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: banana pumpkin bread, pumpkin bread, banana bread, fall recipe, quick bread, walnuts, easy recipe

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