Spiced Pumpkin Walnut Bread

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup pumpkin puree (canned or fresh)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
3. In a separate medium bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended.
4. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined – avoid overmixing to keep the bread tender.
5. Fold in the chopped walnuts, reserving a handful to sprinkle on top if desired.
6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved walnuts evenly on top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Chef tips

• Use canned pumpkin puree labeled '100% pumpkin' for best flavor and consistency, or roast and puree fresh pumpkin as a natural alternative.
• To keep this recipe moist, avoid overbaking. Start checking for doneness at 50 minutes using a toothpick.
• Substitute walnuts with pecans or chopped hazelnuts for a different nutty flavor or omit nuts for a nut-free variation.
• If you want a sweeter bread, increase the sugar by 1/4 cup, or add 1/4 cup of raisins or dried cranberries to the batter for fruity bursts.