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Moist Pumpkin Banana Walnut Bread

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An easy 1-bowl recipe for incredibly moist pumpkin banana walnut bread that comes together with minimal effort. Perfect for using overripe bananas and canned pumpkin, this crowd-pleasing quick bread is spiced with cinnamon, nutmeg, ginger, and cloves, and studded with crunchy toasted walnuts.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup mashed ripe banana (about 2 large or 3 medium bananas)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1/3 cup milk (dairy, almond, oat, or soy)
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup chopped walnuts, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your loaf pan with parchment paper or grease it thoroughly with butter or nonstick spray.
  2. In your large mixing bowl, add the ripe bananas and mash them with a fork until mostly smooth. A few small lumps are fine. You should have about 1 cup of mashed banana.
  3. To the mashed bananas, add the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract. Whisk or stir until everything is combined and smooth.
  4. Pour in the granulated sugar and stir until dissolved, about 30 seconds of vigorous mixing.
  5. Add the flour, baking soda, baking powder, salt, and all the spices directly on top of the wet mixture. Stir them in gently, just until no streaks of flour remain. Do not overmix.
  6. Add the chopped walnuts (reserve a handful for the top) and fold them in with a few gentle strokes.
  7. Pour the batter into the prepared loaf pan. Use your spatula to spread it evenly. Sprinkle the reserved walnuts on top, pressing them gently into the batter.
  8. Bake for 55-65 minutes. Start checking at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top is browning too quickly (after about 40 minutes), tent the pan loosely with aluminum foil.
  9. Cool in the pan for 10 minutes. Then lift it out using the parchment paper handles and transfer to a wire rack to cool completely. Resist the urge to slice it warm—wait at least 30 minutes.

Notes

Blot watery pumpkin puree with a paper towel to prevent soggy bread. Toast walnuts in a dry skillet for 3-4 minutes for deeper flavor. Use room temperature ingredients for best results. The bread freezes well for up to 3 months. Flavor improves after the first day.

Nutrition

Keywords: pumpkin banana bread, walnut bread, moist quick bread, fall baking, one bowl recipe, easy bread recipe

Find it online: https://blingbite.com/moist-pumpkin-banana-walnut-bread-easy-1-bowl-recipe/