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Cozy Pumpkin Banana Bread with Toasted Walnuts – Easy Fall Recipe

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This cozy pumpkin banana bread combines the earthy sweetness of pumpkin with the tender richness of banana, topped with crunchy toasted walnuts. It’s a simple, one-bowl recipe that fills your kitchen with the warm scents of fall.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup pumpkin puree (245 grams)
  • 1 cup mashed ripe banana (about 2 large bananas)
  • ½ cup granulated sugar (100 grams)
  • ½ cup packed light brown sugar (100 grams)
  • ⅓ cup vegetable oil (80 ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup walnut halves or pieces (100 grams)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray the exposed ends with non-stick spray.
  2. Toast the walnuts: Spread walnut halves or pieces on a rimmed baking sheet in a single layer. Bake for 6-8 minutes, stirring halfway, until fragrant and slightly darker. Let cool completely, then roughly chop.
  3. Whisk dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. Mix wet ingredients: In a medium bowl, whisk together pumpkin puree, mashed banana, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in walnuts: Add cooled chopped walnuts to the batter, folding with a few strokes. Reserve about 2 tablespoons for topping.
  7. Pour into pan: Scrape batter into prepared loaf pan. Spread evenly. Sprinkle reserved walnuts on top, pressing gently.
  8. Bake: Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  9. Cool in pan: Let bread cool in pan on a wire rack for 15 minutes.
  10. Remove and cool completely: Use parchment overhang to lift loaf out of pan. Transfer to wire rack and cool completely before slicing.

Notes

For a prettier top, brush the warm loaf with melted butter after 5 minutes of cooling. The bread freezes well for up to 3 months. Flavor improves on day two.

Nutrition

Keywords: pumpkin banana bread, fall recipe, easy quick bread, toasted walnuts, moist banana bread, pumpkin bread, autumn baking

Find it online: https://zorbmeal.com/cozy-pumpkin-banana-bread-with-toasted-walnuts-easy-fall-recipe/