Print

Moist Pumpkin Banana Bread with Toasted Pecans

moist pumpkin banana bread with toasted pecans - featured image
Print Recipe

A comforting, moist fall loaf featuring ripe bananas, pumpkin puree, and crunchy toasted pecans. This easy recipe requires no mixer and delivers a rich, symphony of flavors with a perfect texture contrast.

Ingredients

Scale
  • 3 medium ripe bananas
  • 1 cup pumpkin puree (canned, not pie filling)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated white sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 cup raw pecan halves
  • 1 tbsp butter (for toasting pecans)
  • 1 tbsp sugar (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
  2. Peel and mash the ripe bananas in a medium bowl until smooth.
  3. Add the softened butter to the mashed bananas. Mix in the sugar, eggs, pumpkin puree, and vanilla extract. Whisk until smooth and uniform.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
  5. Pour the dry ingredients into the wet mixture. Stir gently with a spatula until just combined; do not overmix.
  6. Heat a small skillet over medium heat. Add pecans and 1 tbsp butter. Toast for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Cool slightly, then fold pecans into the batter, reserving a small handful for the top.
  7. Pour batter into the prepared loaf pan. Sprinkle reserved pecans on top.
  8. Bake for 50-60 minutes. If the top browns too quickly, cover loosely with foil. Test for doneness with a toothpick inserted in the center; it should come out clean or with moist crumbs.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure bananas are very ripe with brown spots for maximum sweetness. Do not overmix the batter to avoid a dense loaf. Toasting the pecans is essential for flavor. For gluten-free, use a 1:1 GF flour blend. For dairy-free, substitute butter with coconut oil or vegan butter.

Nutrition

Keywords: pumpkin banana bread, toasted pecans, fall baking, moist banana bread, easy bread recipe, gluten-free option, dairy-free option

Find it online: https://gleamgulp.com/moist-pumpkin-banana-bread-with-toasted-pecans-easy-fall-recipe/