Walnut Pumpkin Bread

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.