Easy Pumpkin Banana Bread with Walnuts & Pecans
How to Make Pumpkin Banana Nut Bread
Sink your teeth into the best of both worlds with this pumpkin banana bread recipe! The fruity, sweet goodness of a banana bread meets the creamy, fall-time comfort of a pumpkin loaf. Add some crunchy walnuts and pecans into the mix, and this pumpkin banana nut bread can’t be beat!
If you’re a banana bread lover looking for a seasonal twist, this is the recipe for you. Perfectly fluffy and moist, with a hint of fall-time spice, and a satisfying crunch in every bite. Plus, that deliciously sweet duo of a pumpkin AND banana bread is just too good to pass up!
Best of all, this pumpkin banana nut bread is so easy and straightforward to make, with some wiggle room for substitutions that suit your lifestyle. You’re welcome to nix the nuts or replace them with seeds if you’re nut-free, and you can even choose which flour you want to use. I personally went with all-purpose, but a 1-to-1 gluten free flour will work, too!
I’ll show you how to make pumpkin banana bread with canned pumpkin, and the prep process only takes around 10 minutes. The perfect quick recipe to whip up for a seasonal snack or holiday dessert, or even an indulgent breakfast!
Pumpkin Banana Nut Bread Ingredients
½ cup avocado oil (or light/extra light olive oil)
⅔ cup granulated sugar
¼ cup brown sugar or coconut sugar
½ cup canned pumpkin
½ cup mashed banana
¼ cup milk, dairy or non-
1½ cups flour (all-purpose, wheat or gluten-free*)
½ tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
½ tsp salt
1 tsp vanilla extract
¾ cup chopped walnuts/pecans + ¼ cup for topping
pumpkin seeds, for topping
- Oils: Use a high smoke point oil with a neutral flavor for baking, like avocado oil or light or extra light olive oil. (Extra-virgin has a low smoke point, so it’s not a good choice for cooking!)
- Sugars: Granulated white sugar and brown sugar work best for this recipe, but you have the option to replace the brown sugar with coconut sugar if preferred.
- Eggs: I haven’t tried making this recipe with a vegan egg substitute and I’m not sure of any suitable alternatives as of yet!
- Pumpkin: Why make this tasty pumpkin banana bread if you don’t want the pumpkin? But seriously, you can replace the canned pumpkin with more mashed banana and nix the pumpkin pie spice if you’d rather make a plain banana bread loaf.
- Milk: Dairy or non-dairy, any milk you like can work in this recipe.
- Flour: All-purpose flour, whole wheat flour, or a 1-to-1 gluten free flour are all suitable options for this recipe. Oat flour can work, but your loaf won’t set as well. My personal favorite 1-to-1 gluten free flour is Cup 4 Cup’s gluten free multipurpose flour! If you do plan on keeping this recipe gluten free, consider baking your loaf for an extra minute or a few to ensure that it’s cooked through. (If it’s underdone, it may crumble!)
- Mix-Ins & Toppings: You can customize this pumpkin banana nut bread with whatever mix-ins you like. I love a mixture of crunchy walnuts and pecans, plus some pumpkin seeds on top, but you could also add in raisins, diced prunes, or even chocolate chips!
How to Make Pumpkin Banana Bread with Canned Pumpkin
To start, I line my loaf pan with parchment and spray it down with cooking spray. (This makes it easiest for me to remove my loaf after it cools.) You can use either an 8.5x4.5-inch or 9x5-inch loaf pan, depending on your preferred loaf size. And keep in mind that I used a metal loaf pan for this recipe—using a glass dish may change how quickly your loaf bakes.
For the batter, I first beat together the wet ingredients in one bowl. Then, in a separate bowl, I whisk together the dry ingredients. And finally, it’s as simple as adding the dry into the wet mixture and stirring well until they’re integrated. Once the batter is smooth, I stir in the chopped nuts (or any mix-ins you like).
I pour my pumpkin banana bread batter into the prepared loaf pan, sprinkle additional nuts and pumpkin seeds on top, and it’s ready to bake! It goes into the oven at 350°F (180°C) for 60 minutes, and it’s ready when a toothpick comes out clean. Personally, I recommend using a long toothpick or a wooden skewer to get into the middle of the loaf, so you can see if it’s cooked through.
Be sure to let this pumpkin banana nut bread cool completely before you take it out of the loaf pan and slice it. Store in an airtight container or zip-top bag at room temperature, or wrap it up to freeze for up to 3 months! If you love this recipe as much as I do and are craving more pumpkin season goodies, try my classic easy pumpkin bread and pumpkin cream cheese bread recipes.
Check out my 3 Easy Pumpkin Bread Recipes video for more fun flavor ideas!Print