• Heat oven to 350°Fahrenheit/175°Celsius. Grease a 8.5×4.5" loaf pan and line it with parchment paper.
• In a large bowl, whisk together pumpkin puree, vegetable oil, sugar, eggs, and vanilla until smooth. Add the baking powder, baking soda, spices, and salt. Mix until completely combined. Add flour and stir, stopping when you no longer see streaks of flour.
  1 ⅓ cup canned pumpkin, 2 large eggs, 2 teaspoons vanilla extract, 8 tablespoons neutral oil, 1 ¼ cup white sugar, ½ teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cardamom, pinch ground pepper, ¾ teaspoon fine sea salt, 2 cups all purpose flour
• Mix in the chopped walnuts.
  1 cup walnuts
• Pour the batter into the prepared pan, tap on the counter to remove any air bubbles. Use a butter knife to draw a line down the middle of the loaf, this will help create a weak spot in the loaf and give a nicer looking crack down the middle of the bread.
• Bake in the preheated oven for 65-75 minutes. A toothpick inserted should come out clean! Let the loaf cool completely in the loaf pan.

Maple Glaze

• Whisk all of the maple glaze ingredients together in a medium bowl until smooth. If the glaze is too thin, add more confectioners' sugar. If it's too thick then drizzle in some more heavy cream.
  1 cup confectioners' sugar, 2 tablespoons maple syrup, ¼ teaspoon vanilla extract, pinch salt, 1 tablespoon heavy cream
• Pour the glaze on top of the cooled loaf pan and enjoy!