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, making sure the bottom is covered well for easy removal later. This small step saves frustration when the bread is done baking and ready to cool.

2-Second Step: Mix the dry ingredients In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, salt, and pumpkin pie spice. Mixing the dry ingredients first helps spread the leavening and spices evenly through the batter. That means every slice has a balanced taste and a nice rise. Set the bowl aside while you work on the wet ingredients. This also gives you a chance to make sure the carrots are ready and the eggs are at room temperature if possible.

3-Third Step: Combine the wet ingredients In a large bowl, mix the shredded carrots, eggs, vegetable oil, milk, and vanilla extract. Stir until the mixture looks well blended. The carrots should be evenly coated, and the batter base should look smooth and rich. For the best texture, shred the carrots with the coarse side of a cheese grater. They can be peeled or scrubbed first, depending on how you like to prep them. Freshly shredded carrots give this moist carrot bread its soft and tender crumb.

4-Fourth Step: Bring the batter together gently Add the dry ingredients to the wet mixture. Stir just until combined, then fold in the chopped walnuts. Do not overmix, because that can make the loaf dense or tough. A few small streaks of flour are fine as long as most of the batter is blended. Important: The batter should look thick and scoopable, not thin or watery. Gentle mixing is one of the biggest secrets to a soft loaf.

5-Fifth Step: Fill the pan and bake Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Since ovens can vary, start checking the bread about 10 minutes before the expected done time. If the top begins to brown too quickly, you can loosely cover it with foil near the end of baking. That helps the center finish cooking without overbrowning the crust.

6-Final Step: Cool, slice, and serve Let the loaf cool in the pan for a short time, then lift it out using the parchment and transfer it to a wire rack. This bread slices much easier when it is fully cooled, so try to wait before cutting in. Once cooled, cut into 16 slices and serve as a snack, breakfast, or simple dessert.