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Best Banana Pumpkin Bread with Toasted Pecans

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This moist and tender banana pumpkin bread with toasted pecans is a one-bowl wonder that combines sweet banana, earthy pumpkin, warm spices, and crunchy pecans. Perfect for fall, it’s forgiving enough for beginners and impressive enough for any gathering.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup mashed ripe banana (about 2 large bananas)
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ⅓ cup melted coconut oil (or vegetable oil)
  • ⅔ cup brown sugar (packed)
  • ¼ cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract (pure)
  • ¼ cup milk (any kind)
  • 1 cup pecan halves (roughly chopped after toasting)
  • 1 tablespoon melted butter (or coconut oil for dairy-free)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the exposed ends with butter or cooking spray.
  2. Toast the pecans: Heat a small skillet over medium heat. Add the pecan halves and stir frequently for 3-4 minutes until fragrant and slightly darker. Remove from pan immediately and let cool. Once cool, roughly chop and set aside.
  3. Mash the bananas: In your large mixing bowl, mash the ripe bananas with a potato masher or fork until mostly smooth with a few small lumps.
  4. Mix the wet ingredients: Add the pumpkin puree, melted coconut oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk to the mashed bananas. Whisk until smooth and well combined.
  5. Combine the dry ingredients: In a separate small bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  6. Fold it all together: Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold gently until just combined—do not overmix.
  7. Add the pecans: Reserve about 2 tablespoons of the chopped toasted pecans for topping. Gently fold the rest into the batter.
  8. Fill the pan: Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved pecans on top, pressing them gently into the batter.
  9. Bake: Place the pan in the center of the oven and bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  10. Cool properly: Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment paper overhang and transfer to a wire rack. Let cool completely before slicing (about 1 hour).

Notes

Don’t overmix the batter to avoid tough bread. Use heavily spotted bananas for best sweetness. Toast pecans for extra crunch and flavor. Check for doneness starting at 50 minutes. Let cool completely before slicing to prevent crumbling.

Nutrition

Keywords: banana pumpkin bread, pumpkin bread, banana bread, toasted pecans, fall recipe, quick bread, one-bowl recipe

Find it online: https://cookluma.com/best-banana-pumpkin-bread-with-toasted-pecans/