1heaping cup walnut halvesthe bigger the pieces the fresher the flavor
3/4cupplus 2 Tbsp pumpkin puree
1/2cupwalnut oilyou can substitute vegetable oil
1 1/2tspapple cider vinegar
1/4tspfreshly grated nutmeg
1 3/4cupsall purpose flour
Set oven to 375F
Spread the walnut out on a dry baking sheet and toast for about 15 minutes, just until you start to smell them...let them cool a bit before giving them a rough chop.
Whisk together the pumpkin and the eggs. Then whisk in the sugar, oil, buttermilk, vinegar and spices.
Sift in the in the flour and baking powder and mix just until combined. Fold in the walnuts. Don't over mix.
Turn the batter into a 9x5 loaf pan that has been sprayed with oil and lined with parchment paper with ends that extend beyond the top of the pan. This just makes it easier to remove the cake from the pan.
Bake for about 55 minutes to an hour, or until the cake has risen and a toothpick inserted in the center comes out without wet batter clinging to it.