A delightful and moist pumpkin loaf with a hint of warm spices and crunchy walnuts, perfect for any occasion.
Combine all the dry ingredients in a large mixing bowl.
Sifting the dry ingredients together ensures an even distribution of the spices and leavening agents.
In another bowl, whisk together the wet ingredients until smooth.
Ensure the egg is fully incorporated into the mixture for a uniform texture.
Gradually add the wet mixture to the dry mixture, stirring until just combined.
Avoid overmixing to prevent the loaf from becoming dense.
Fold in the chopped walnuts gently.
Coating the walnuts in a bit of flour before folding them in can help distribute them evenly throughout the batter.
Pour the batter into a greased 9x5 inch loaf pan and smooth the top.
Tap the pan gently on the counter to remove any air bubbles.
Bake in a preheated oven at 350°F for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
Check the loaf at the 60-minute mark to avoid overbaking.
Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Allowing the loaf to cool completely ensures it slices cleanly.
Slice and serve the loaf as a delightful snack or breakfast treat.
Pair with a warm beverage for a cozy experience.
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