1-First Step: Prep the pan and oven Start by preheating your oven to 350°F. Line a 9×5 loaf pan with parchment paper, making sure the bottom is covered so the bread lifts out easily later. If you have a dark metal pan, keep an eye on the bake time because it may brown a little faster.

2-Second Step: Mix the dry ingredients In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, salt, and pumpkin pie spice. Whisking helps spread the baking soda evenly through the mixture, which gives the bread a more even rise. Set the bowl aside while you work on the wet ingredients.

3-Third Step: Mix the wet ingredients In a large bowl, combine the shredded carrots, eggs, vegetable oil, milk, and vanilla extract. Stir until the carrots are coated and the mixture looks well blended. This is where the loaf starts to get its rich color and moist texture.

4-Fourth Step: Combine the wet and dry mixtures Add the dry ingredients to the wet mixture all at once. Stir gently with a spatula or wooden spoon until you no longer see dry flour. Do not beat the batter, since overmixing can make the loaf tough. If you are baking for kids or guests who do not like nuts, you can leave the walnuts out, though the texture will be softer.

5-Fifth Step: Fold in the walnuts Add the chopped walnuts and fold them in just until distributed. If you want a deeper nutty flavor, toast the walnuts in a dry pan first. This is a small step, but it makes a noticeable difference in flavor and crunch.

6-Final Step: Bake and cool Pour the batter into the prepared loaf pan and smooth the top lightly. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Start checking about 10 minutes early because ovens can vary. Once baked, let the bread cool in the pan for a short time, then lift it out and cool completely before slicing. Cooling fully makes cleaner slices and better texture.