A delightful twist on the classic pumpkin bread, enhanced with a touch of maple and a nutty crunch.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
In a large mixing bowl, combine the pumpkin puree, brown sugar, eggs, and maple syrup. Whisk until smooth.
Mix thoroughly to ensure the sugar dissolves completely.
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Do not overmix to keep the loaf tender.
Fold in the chopped walnuts gently.
Reserve some walnuts for topping if desired.
Pour the batter into a greased loaf pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Allow the loaf to cool in the pan for 10 minutes, then transfer to a cooling rack.
Cooling on a rack prevents the bottom from becoming soggy.
Slice and serve plain or with a spread of cream cheese.
Cream cheese pairs wonderfully with the spiced flavors.
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