Print

Cozy Banana Pumpkin Bread with Perfect Toasted Pecans

banana pumpkin bread with toasted pecans - featured image
Print Recipe

This cozy banana pumpkin bread with toasted pecans is the perfect fall treat. Moist, tender, and packed with flavor, it combines sweet banana, earthy pumpkin, and buttery toasted pecans for a truly special quick bread.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 3 medium ripe bananas (the spottier, the better)
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ⅓ cup vegetable oil (or melted coconut oil)
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup chopped pecans, toasted (plus extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
  2. Toast the pecans: Place the chopped pecans in a dry skillet over medium heat. Stir frequently for 3-5 minutes until fragrant and slightly darkened. Immediately transfer to a plate to cool. Set aside about 2 tablespoons for topping if desired.
  3. In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly distributed.
  4. In a medium bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small lumps. Add the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and well combined.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined—do not overmix. A few small lumps are fine.
  6. Fold in the toasted pecans with just a few strokes, reserving a small handful for the top if desired.
  7. Pour the batter into the prepared loaf pan and spread evenly. If using reserved pecans, sprinkle them on top and press gently into the batter.
  8. Bake for 50-60 minutes, starting to check 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, tent loosely with aluminum foil for the last 10-15 minutes.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Wait at least 30 minutes before slicing.

Notes

Don’t skip toasting the pecans—it brings out their natural oils and eliminates bitterness. Measure flour correctly by spooning it into the measuring cup and leveling off. For best results, use very ripe bananas with brown spots. Let eggs come to room temperature before using. The bread can be frozen for up to 3 months wrapped tightly in plastic wrap and foil.

Nutrition

Keywords: banana pumpkin bread, pumpkin banana bread, fall quick bread, toasted pecan bread, easy banana bread, pumpkin bread recipe

Find it online: https://dinadishes.com/cozy-banana-pumpkin-bread-with-perfect-toasted-pecans/