0 Preheat oven to 350°F. Grease 9x5 loaf pan.
2 In a medium size bowl combine flour, baking soda, baking powder, cinnamon and salt. Mix and set aside.
4 In a separate bowl use a hand mixer to cream together butter and sugar, for about 2 minutes.
6 Add eggs, pumpkin puree and almond milk or water, mix until well blended.
8 Slowly add in the dry ingredients, stir until well mixed. Be careful not to over-mix the batter. Fold in 1/2 cup of walnuts.
10 Pour into loaf pan and cover the top with the rest of the walnuts. Bake for 55-60 minutes, or until a toothpick/fork pokes in and comes out clean.
12 Let cool in pan for 5 minutes, then remove and cool on a wire rack.
