1-First Step: Get the oven and pan ready Preheat your oven to 350°F. Line a 9×5 loaf pan with parchment paper so the bread lifts out easily after baking. This small step helps a lot when you want neat slices and less cleanup. If you are making other breakfast bakes for the week, a good companion recipe is this overnight breakfast casserole, which is also handy for meal prep.

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 each bite tastes balanced, not too sweet, and nicely spiced.

3-Third Step: Combine the wet ingredients In a large bowl, mix the shredded carrots, eggs, vegetable oil, milk, and vanilla extract. Stir until everything looks evenly combined. The carrots should be coated well so they blend smoothly into the batter. Freshly shredded carrots work best because they release moisture while baking.

4-Fourth Step: Bring the batter together Add the dry ingredients to the wet mixture. Stir gently until you no longer see streaks of flour. Then fold in the chopped walnuts just until combined. Be careful not to overmix, since that can make the bread dense instead of soft and tender. Do not beat the batter hard. A few gentle folds are enough for a moist, even crumb.

5-Fifth Step: Fill the pan and bake Pour the batter into the prepared loaf pan and spread it into an even layer. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Start checking about 10 minutes before the expected finish time because ovens can run hot or cool.

6-Final Step: Cool and slice Let the bread rest in the pan for a few minutes, then lift it out using the parchment paper and place it on a wire rack. Cool completely before slicing so the loaf sets properly. This makes cleaner slices and helps keep the texture soft and moist.