1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

3. In a separate bowl, whisk melted butter, pumpkin purée, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.

5. Fold in chocolate chips and nuts if using.

6. Pour batter into the prepared loaf pan and smooth the top with a spatula.

7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack and cool completely before slicing.

9. Wrap any leftovers tightly in plastic wrap and store at room temperature for up to 4 days, refrigerate up to 1 week, or freeze up to 3 months.