1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf tin and line it with parchment paper for easy removal — I always make sure the paper overlaps the edges for a neat lift-out.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This dry spice mix is where the magic begins, melding warm autumn flavours into every crumb.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Beat well until the mixture is smooth and creamy, about 2-3 minutes. I like to use a hand whisk here — it reminds me of those early mornings when I’d quietly whisk eggs, trying not to wake the rest of the house.
4. Gradually fold the dry ingredients into the wet mixture, using a spatula or wooden spoon. Be gentle and avoid overmixing; you want the batter just combined to keep the bread tender.
5. Stir in the chocolate chips and nuts if you’re using them. This is my favourite part — seeing those little pockets of chocolate inviting you to sneak a taste of the batter.
6. Pour the batter into the prepared loaf tin and smooth the top with a spatula.
7. Bake for 55-65 minutes, or until a toothpick inserted into the centre comes out clean or with just a few moist crumbs attached. It’s worth checking at the 50-minute mark; ovens can be tricky, as I learned when my first loaf turned out a little too dark around the edges.
8. Remove the bread from the oven and let it cool in the tin for about 15 minutes before lifting it out using the parchment paper. Then transfer it to a wire rack to cool completely.

Patience is key here. I remember the times I was too eager and sliced into the bread while it was still warm, leading to a slightly squished slice — delicious, but not quite as neat as I’d hoped!