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Easy Wholesome Banana Pumpkin Bread with Toasted Pecans

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This tender, lightly spiced loaf combines ripe bananas and pumpkin puree for a moist, naturally sweet bread topped with crunchy toasted pecans. It’s a healthy, crowd-pleasing fall treat that comes together in just 15 minutes of prep.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (195g)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup granulated sugar (100g)
  • ¼ cup packed light brown sugar (50g)
  • ½ cup canned pumpkin puree (120g)
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • ⅓ cup vegetable oil (80ml)
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans (60g), toasted
  • 1 tablespoon turbinado sugar (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Alternatively, grease the pan generously with butter or cooking spray.
  2. Toast the pecans: Place chopped pecans in a dry skillet over medium heat. Shake occasionally and cook for 3-5 minutes until fragrant and slightly darker. Remove from pan and set aside to cool.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  4. Mash bananas: In a medium bowl, mash ripe bananas with a fork until smooth with a few small lumps. Measure 1 cup.
  5. Mix wet ingredients: In another medium bowl, whisk together eggs, granulated sugar, and brown sugar until smooth and slightly lighter, about 1 minute. Add pumpkin puree, mashed bananas, vegetable oil, and vanilla extract. Whisk until well combined.
  6. Combine wet and dry ingredients: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain (about 10-12 strokes). Do not overmix.
  7. Fold in toasted pecans: Reserve 2 tablespoons of pecans for topping. Gently fold remaining pecans into batter.
  8. Pour batter into prepared pan and spread evenly. Sprinkle reserved pecans on top, pressing gently into batter. If using, sprinkle turbinado sugar over top.
  9. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil after 30 minutes.
  10. Cool in pan for 10 minutes, then use parchment overhang to lift bread out and transfer to a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Don’t overmix the batter to avoid a tough loaf. Use room temperature ingredients for best results. Toast pecans for deeper flavor. Let bread cool completely before slicing to prevent crumbling. For clean slices, use a serrated knife. Bread keeps at room temperature for up to 4 days or freezes for up to 3 months.

Nutrition

Keywords: banana pumpkin bread, pumpkin bread, banana bread, fall baking, healthy bread, easy bread recipe, toasted pecans, wholesome bread

Find it online: https://ovenmila.com/easy-wholesome-banana-pumpkin-bread-with-toasted-pecans/