Preheat oven to 350F. and set rack to middle of oven. In a large mixing bowl, whisk together the wet ingredients.
In a separate bowl, whisk together the dry ingredients except the walnuts.
Pour the dry ingredients into the wet ingredients and fold/stir until well combined. Try not to over mix. Stir until just combined.
If using nuts, stir them in last.
Mix the topping (if using) in a small mixing bowl and sprinkle over the bread. Don’t be shy, use it all. Place in the oven for 60 minutes.
Poke with a toothpick or cake tester. If it comes out clean, it’s done baking. If not, cover loosely with foil to keep the top of the bread from burning and bake for another 10 minutes. Remove from oven and let sit for 1 hour or more in the pan.
Flip the bread out onto a cooling rack and cool for another 2-3 hours. This bread retains it’s heat for a long time and cooling is critical. If you cut while it’s hot, the bread will crumble on you. Slice and serve with a pat of butter, jam or nut butter.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.