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Moist Banana Pumpkin Walnut Bread – Perfect Fall Recipe

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This Moist Banana Pumpkin Walnut Bread is a happy accident turned go-to fall recipe. The pumpkin keeps it tender, bananas add natural sweetness, and walnuts provide a satisfying crunch. Perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt (fine sea salt preferred)
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon (Ceylon or cassia)
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup packed brown sugar (light or dark)
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup mashed ripe bananas (about 2–3 large bananas)
  • ½ cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¾ cup chopped walnuts (plus extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with parchment paper, leaving a little overhang on the long sides.
  2. Whisk the dry ingredients together. In a large bowl, combine the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Whisk until evenly distributed, about 20 seconds.
  3. Cream the butter and sugars. In a separate medium bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Scrape down the sides halfway through.
  4. Add the eggs one at a time. Beat in the first egg until fully incorporated, then add the second. The mixture should look smooth and glossy.
  5. Mix in the bananas, pumpkin, and vanilla. Add the mashed bananas, pumpkin puree, and vanilla extract. Mix on low speed until just combined. The batter will look a little lumpy.
  6. Fold in the dry ingredients. Add the flour mixture to the wet ingredients in two additions, folding gently with a rubber spatula after each. Mix just until no streaks of flour remain. A few small lumps are okay.
  7. Fold in the walnuts. Gently fold in the chopped walnuts until evenly distributed. If saving some for the top, set aside about 2 tablespoons now.
  8. Pour the batter into the prepared pan. Use the spatula to spread it evenly. Sprinkle the reserved walnuts on top if using.
  9. Bake for 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent loosely with aluminum foil.
  10. Cool in the pan for 15 minutes. Then use the parchment paper to lift the bread out and transfer it to a wire rack. Let it cool completely before slicing, about 1 hour.

Notes

For best texture, use very ripe bananas (almost embarrassingly brown). If your bananas are extra wet, blot them briefly with a paper towel after mashing. Room temperature ingredients matter—let eggs sit out for 30 minutes before starting. Don’t overmix the batter; a few lumps are fine. Check for doneness with an instant-read thermometer (200-205°F in center). Let cool completely before slicing to avoid crumbling. Day-old bread is even better toasted.

Nutrition

Keywords: banana bread, pumpkin bread, walnut bread, fall recipe, quick bread, moist banana bread, pumpkin banana bread

Find it online: https://crispcraving.com/moist-banana-pumpkin-walnut-bread-perfect-fall-recipe/