Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup pumpkin puree (canned or homemade)
- ½ cup Roasted Walnut Oil
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon Cinnamon Pear Dark Balsamic Vinegar
- ¾ cup chopped walnuts
Instructions:
- Preheat your oven to 350ºF (175ºC). Grease a 9x5-inch loaf pan and line it with parchment paper, allowing some overhang for easy removal.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set it aside.
- In a large mixing bowl, combine the pumpkin puree, roasted walnut oil, granulated sugar, and brown sugar. Whisk until smooth and well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the balsamic.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- If the top begins to brown too quickly, tent the loaf with aluminum foil during the last 15 minutes of baking.
- Remove the bread from the oven and allow it to cool in the pan for about 10 minutes.
- Use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack to cool completely.