pumpkin bread with nuts dried fruit, pumpkin seeds and chocolate chips

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/4 teaspoon each of ground nutmeg, cloves, ginger, cardamom 

(or a mix of what you have - i used ginger and cardamom) 

3/4 teaspoon salt

2 large eggs

3/4 cup  granulated sugar

1/2 cup (  packed light or dark brown sugar

1 15 oz can  pumpkin puree

1/2 cup  vegetable oil, light olive oil, or melted coconut oil 

(i used a 24 count from a free pour)

2/3 cup semi-sweet chocolate chips

(honestly i just eye handfuls) 

1/3 cup nuts, seeds and dried fruit

( i used walnuts, pumpkin seeds and raisins) 

TOPPED with toasted coconut/ pumpkin seeds/ brown sugar / k salt 

preheat the oven to 350°F degrees. 

Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray two 9×5 inch loaf pan with non-stick spray and place a piece of parchment paper in the bottom and side or make in muffin tins sprayed and papered.

In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. 

In another bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. 

Whisk in the pumpkin, oil. Pour these wet ingredients into the dry ingredients and gently mix together using a spatula or a spoon. 

Gently fold in the chocolate chips as well as nuts, seeds and dried fruit.

Pour the batter into the prepared loaf pans. 

FOR LOAF: Bake for 60-65 minutes, 
The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.

FOR MUFFINS: Bake for 20-30 minutes. Check them at 20 minutes and if the knife does not come out clean check again in 5 minutes. the time depends on how wet the batter was or humidity etc.