• Preheat your oven to 350°F and lightly grease and flour a loaf pan.
• In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
• In a large bowl, combine the pumpkin purée, granulated sugar, and brown sugar. Beat in the eggs, then stir in the vegetable oil and vanilla extract until smooth.
• Add the dry ingredients to the wet ingredients and stir just until combined. Optionally, fold in chocolate chips, chopped walnuts, or pecans.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 55-65 minutes, covering loosely with foil after 30 minutes if the top browns too quickly. The bread is done when a toothpick inserted into the center comes out clean.
• Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• For variations, add chocolate chips, walnuts, pecans, a powdered sugar glaze, or a cream cheese swirl. You can also substitute half the flour with whole wheat flour or bake as mini loaves.
• Store at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 1 week with a paper towel above and below to absorb moisture. For longer storage, slice and wrap in a freezer bag for up to 6 months.
• Use a serrated bread knife for slicing and move the oven rack to the lower third position to prevent over-browning.