Begin by preheating your oven to 350°F (175°C). This step is crucial as it ensures even baking. While that’s heating up, prepare your baking pan by greasing it with butter or lining it with parchment paper.

In a large mixing bowl, add the dark brown sugar and softened butter. Use a mixer or whisk to cream them together until the mixture is light and fluffy. This process usually takes about 3-5 minutes.

Next, pour in the molasses and milk. Continue mixing until everything is well combined. The batter should be smooth and glossy at this point.

Now, add your eggs, one at a time, along with the vanilla extract. Beat the mixture until everything is fully incorporated.

In another bowl, whisk together the Pamela’s flour, baking soda, salt, cinnamon, ginger, and cloves. Blend these dry ingredients thoroughly.

With your mixer on low, gradually add the dry ingredients to the wet mixture. Mix until just combined. Avoid overmixing; you want to maintain that soft, tender texture.

Finally, gently fold in the chopped walnuts. This will add a delightful crunch to the final product.

Pour the batter evenly into your prepared baking pan. Smooth the top with a spatula for even baking.

Place the pan in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, allow the gingerbread to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing. The aroma will be impossible to resist!