1-First Step: Get the pan and oven ready Preheat your oven to 350 degrees Fahrenheit. Line a 9×5 loaf pan with parchment paper so the bread lifts out easily after baking. This step matters because it makes cleanup easier and helps the loaf keep its shape.

2-Second Step: Mix the dry ingredients In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons cinnamon, 1 teaspoon salt, and 1/2 teaspoon pumpkin pie spice. Whisking first helps spread the baking soda and spices evenly through the batter.

3-Third Step: Mix the wet ingredients In a large bowl, combine 2 1/2 cups shredded carrot, 3 eggs, 3/4 cup vegetable oil, 1/4 cup milk, and 1 teaspoon vanilla extract. Stir until the mixture looks well blended. The carrots should be spread throughout the bowl so every slice has good texture and color.

4-Fourth Step: Bring the batter together Pour the dry ingredients into the wet bowl and fold gently with a spatula. Mix just until the flour disappears. Overmixing can make quick bread tough, so stop as soon as the batter comes together. Then fold in 3/4 cup chopped walnuts. For the softest loaf, stir only until combined. A few streaks of flour are better than an overmixed batter.

5-Fifth Step: Bake the loaf Transfer the batter to the prepared pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Because ovens vary, start checking about 10 minutes early. If the top browns too quickly, you can loosely tent it with foil near the end.

6-Final Step: Cool and slice Let the bread cool in the pan for a short time, then lift it out and cool completely on a rack before slicing. This helps the loaf set and makes cleaner slices. If you cut it too soon, the center may seem gummy even when it is fully baked.