Add the other half of the dry ingredients and beat slowly or fold by hand just until combined.
Do not overmix - the less you mix, the lighter the bread will be.
Fold in nuts (optional).
¾ cup (80 g) walnuts or pecans, roughly chopped (optional)
Pour batter into prepared loaf pan and bake for 50-60 minutes until a toothpick inserted into
the center of the bread comes out clean or with just a few moist crumbs. Let the bread cool for
10 minutes in the loaf pan on a wire rack, then remove from loaf pan and let it cool completely
on wire rack.