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Cozy Pumpkin Banana Bread with Toasted Walnuts – Easy & Perfect

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This moist and tender pumpkin banana bread is a fall favorite, combining earthy pumpkin with sweet banana and topped with crunchy toasted walnuts. It’s quick, easy, and perfect for gatherings or a cozy morning treat.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional)
  • 1/2 cup walnuts, roughly chopped
  • 1 tablespoon brown sugar (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Toast the walnuts: Place chopped walnuts in a dry skillet over medium heat. Shake the pan every 30 seconds until fragrant and slightly darker, about 5 minutes. Pour onto a plate to cool.
  3. In a large bowl, mash the bananas with a fork until mostly smooth. Add pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  4. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until just combined—do not overmix.
  6. Reserve 2 tablespoons of toasted walnuts for topping. Fold the remaining walnuts into the batter.
  7. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle reserved walnuts and 1 tablespoon brown sugar over the top, pressing gently into the batter.
  8. Bake for 50-60 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 foil after 40 minutes.
  9. Let the bread cool in the pan for 10 minutes, then lift it out using parchment handles and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

Toast walnuts for best flavor; they can burn quickly. Use very ripe bananas (brown-speckled) for maximum sweetness and moisture. Do not overmix the batter to avoid a tough loaf. The bread tastes even better the next day as flavors meld.

Nutrition

Keywords: pumpkin banana bread, fall baking, easy pumpkin bread, banana walnut bread, moist pumpkin bread

Find it online: https://dinadinnertable.com/cozy-pumpkin-banana-bread-with-toasted-walnuts-easy-and-perfect/