Pumpkin banana walnut bread

Its not pumpkin season yet. I know. I had made this bread last year when the stalls were stacked with it and since then the recipe’s been lying around in my drafts.

Last weekend during our trip to Scotland, I have had a few different bits of breads which made me realise I haven’t baked one for a long time. Since I usually have banana only in breads or smoothies, I do try and make at least one of the two every week. Talking about Scotland and tips, do check me out on Instagram to see what we did and ate in the Highlands.

This one is a quick bread, made in a jiffy. My favourite part about quick breads is that they are so uncomplicated. Mix all of your ingredients up, pop it in the oven, and about an hour later you have a delicious bread ready to eat. This pumpkin banana bread is great for breakfast with coffee or juice, but it’s also delicious as a dessert too. Warm up a slice in the microwave, put a smear of butter on top, and all seems right with the world.

More quick breads: Vegan Banana bread w/ coconut milk | Apple & Walnut loaf cake | Anadama breakfast bread | Orange & cranberry loaf cake

This Banana Pumpkin bread is tad spicy, making it a perfect accompaniment for your Coffee time or Tea parties. You may adjust the spice level as per your taste, or you could add a dash of cardamom powder instead of cinnamon if you like.

Walnuts add a nice crunch to the bread and enhances the taste and texture. Take care not to throw the walnuts in the batter though or else they would sink at the bottom. In this recipe, I have sprinkles some bits while pouring the batter into the loaf pan. And then some on the top when the batter was a bit settled. So that has kept the walnuts from sinking in while keeping the crunch intact.

So folks, are you ready to get baking?

What you need?

1 cup sugar
1 stick unsalted butter, softened
2 eggs
1 teaspoon pure vanilla extract
1 cup canned pumpkin (NOT pumpkin pie filling)
2 medium ripe bananas, mashed
1/4 cup walnut bits, chopped roughly.
2 cups plain flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg

How to make?

Preheat the oven to 350 degrees. Coat an 8-inch loaf pan with non-stick baking spray and set aside.

In the bowl of a stand mixer, beat the sugar and butter together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla, pumpkin and bananas and beat on medium speed until well mixed. In a small bowl, whisk together the rest of the ingredients, flour through nutmeg. Gradually add the dry ingredients to the mixer in batches, mixing until just combined.

Pour the batter into the prepared pan and top with chopped walnuts. Bake for 60 minutes, or until a cake tester or toothpick inserted into the center of the bread comes out clean.

Let the bread cool in the pan for 15 minutes before removing it and allowing it to cool completely on a wire rack. The bread can be stored in an airtight container for up to one week.