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Cozy Banana Pumpkin Bread with Toasted Pecans

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This incredibly moist and tender banana pumpkin bread is packed with warm spices and topped with caramelized toasted pecans. It’s the perfect comfort food for cozy mornings, rainy afternoons, or holiday brunches.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) ripe banana, mashed (about 2 medium bananas)
  • ½ cup (120g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup (110g) pecan halves or pieces
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon brown sugar
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper, leaving an overhang on the two long sides.
  2. Spread the pecan halves on a baking sheet and toast them in the preheated oven for 5-7 minutes until fragrant and lightly browned. Remove from the oven and let cool slightly. In a small bowl, toss the warm pecans with the melted butter, brown sugar, and a pinch of salt. Set aside.
  3. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves (if using), and salt.
  4. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric hand mixer on medium speed until light and fluffy, about 2-3 minutes.
  5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract.
  6. Add the mashed bananas and pumpkin puree to the wet mixture. Mix on low speed until just combined.
  7. Gradually add the dry ingredients to the wet mixture. Mix on low speed or fold with a rubber spatula until just combined. Be careful not to overmix.
  8. Reserve about ¼ cup of the toasted pecans for the top. Gently fold the remaining pecans into the batter with a rubber spatula.
  9. Pour the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the reserved toasted pecans on top, pressing them in lightly.
  10. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 40 minutes, tent the pan loosely with aluminum foil.
  11. Let the bread cool in the pan on a wire rack for about 15 minutes. Then, use the parchment paper handles to lift it out and transfer it to the rack to cool completely.

Notes

For the best banana flavor, use bananas that are heavily speckled with brown spots. If your bananas aren’t ripe enough, place them on a baking sheet in a 300°F oven for 15-20 minutes until the skins turn black. Don’t overmix the batter to avoid a tough bread. Let the bread cool completely before slicing to prevent crumbling. The bread can be stored tightly wrapped at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: banana pumpkin bread, pumpkin bread, banana bread, toasted pecans, fall baking, quick bread, cozy bread

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