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Easy One-Bowl Pumpkin Banana Bread with Walnuts

pumpkin banana bread with walnuts - featured image
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This easy one-bowl pumpkin banana bread with walnuts is incredibly moist, flavorful, and simple to make. It’s the perfect fall treat that comes together in about 10 minutes of prep and tastes even better the next day.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (195g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree (245g)
  • 2 large ripe bananas, mashed (about 1 cup or 225g)
  • ½ cup granulated sugar (100g)
  • ¼ cup brown sugar, packed (50g)
  • 2 large eggs
  • ⅓ cup vegetable oil (80ml)
  • 1 teaspoon vanilla extract
  • ¾ cup chopped walnuts (85g)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment with cooking spray or a dab of oil.
  2. Mash the bananas in your large mixing bowl using a fork or potato masher until mostly smooth with a few small lumps remaining.
  3. Add the wet ingredients to the bowl: pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Stir until well combined and smooth.
  4. Add the dry ingredients directly on top: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Do not stir yet.
  5. Fold the dry ingredients into the wet using a gentle folding motion until no streaks of flour remain. Do not overmix.
  6. Fold in the chopped walnuts, reserving about 2 tablespoons for the top.
  7. Pour the batter into the prepared loaf pan. Smooth the top and sprinkle reserved walnuts on top, pressing them in slightly.
  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 with foil.
  9. Cool in the pan for 15 minutes, then lift out using the parchment handles and transfer to a cooling rack. Cool completely before slicing.

Notes

Don’t overmix the batter to avoid tough bread. Toast walnuts for deeper flavor. Use room temperature eggs. Let bread cool completely before slicing for best texture. Bread tastes even better on day two.

Nutrition

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

Find it online: https://goldensimmer.com/easy-one-bowl-pumpkin-banana-bread-with-walnuts/