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Perfect Pumpkin Banana Bread with Walnuts

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This Perfect Pumpkin Banana Bread with Toasted Walnuts is a moist, spiced quick bread that combines the best of fall flavors. The browned butter and toasted walnuts add depth and crunch, making it a comforting treat perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ cup unsalted butter (for browning)
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 cup mashed ripe bananas (about 2 large or 3 medium bananas)
  • 1 teaspoon vanilla extract
  • ¾ cup chopped walnuts (for toasting)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment and any exposed pan edges.
  2. Toast the walnuts: Spread the chopped walnuts on a baking sheet in a single layer. Toast for 5-7 minutes, shaking the pan halfway through, until fragrant and slightly darker. Set aside to cool.
  3. Brown the butter: In a small saucepan over medium heat, melt the butter. Swirl occasionally. It will foam, then the foam will subside, and brown specks will form at the bottom (about 4-5 minutes). When it smells nutty and looks amber, remove from heat and pour into a heatproof bowl. Let cool for 5-10 minutes.
  4. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  5. Combine wet ingredients: In a large bowl, whisk together browned butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Then whisk in pumpkin puree, mashed bananas, and vanilla extract until fully combined.
  6. Fold in dry ingredients: Add dry ingredients to wet mixture. Use a rubber spatula to fold gently until no streaks of flour remain. Do not overmix.
  7. Fold in toasted walnuts: Reserve about 2 tablespoons for the top. Gently fold the remaining walnuts into the batter.
  8. Pour and top: Transfer batter to the prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top, pressing them in gently.
  9. Bake: Place pan in the oven and bake for 55-65 minutes. Start checking at 50 minutes—insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done. If the top browns too quickly (after about 40 minutes), tent loosely with foil.
  10. Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment overhang and transfer directly to the rack to cool completely before slicing.

Notes

Don’t skip browning the butter—it adds deep, caramel-like flavor. Use overripe bananas (brown spots are perfect). Measure flour correctly by spooning and leveling. Let eggs come to room temperature. Check doneness with a toothpick, not just the clock. Toasted walnuts are key for crunch and flavor. For storage, wrap tightly in plastic wrap or foil and keep at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, pumpkin bread, banana bread, fall baking, quick bread, toasted walnuts, browned butter, easy recipe

Find it online: https://noshbelle.com/perfect-pumpkin-banana-bread-with-walnuts/