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The Ultimate Pumpkin Banana Bread with Walnuts (Easy Recipe)

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This Ultimate Pumpkin Banana Bread with Walnuts is the perfect fall treat—moist, tender, and packed with warm spices. It’s an easy one-bowl recipe that combines ripe bananas and pumpkin puree for a custard-like texture, with toasted walnuts adding a savory crunch.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 cup mashed)
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¾ cup (90g) chopped walnuts, toasted (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 bowl, mash the ripe bananas with a fork or potato masher until almost smooth (about 1 cup).
  3. Add pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until just combined—do not overmix. A few small lumps are fine.
  6. Gently fold in the toasted chopped walnuts until evenly distributed.
  7. Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle extra chopped walnuts on top.
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after about 40 minutes.
  9. Let the bread cool in the pan for 10 minutes, then lift out using the parchment paper handles and transfer to a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Toasting the walnuts enhances their flavor—spread on a baking sheet at 350°F for 5-7 minutes until fragrant. For best results, use room temperature ingredients. The bread tastes even better on day two as flavors meld. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, pumpkin banana bread with walnuts, easy pumpkin bread, banana bread recipe, fall baking, quick bread, one bowl recipe

Find it online: https://jollyfork.com/the-ultimate-pumpkin-banana-bread-with-walnuts-easy-recipe/