Heat the oven to 350°F.Coat two standard loaf pans with baking spray.
In a large bowl, beat together the eggs, both sugars, pumpkin and oil until smooth.
In a second bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger and nutmeg.
Add the dry ingredients to the wet and mix well. Fold in the chocolate chips, walnuts and craisins, if using.
Fill each of the prepared loaf pans about three- quarters full with batter. Drop each on the counter a few times to release any air bubbles.
Place the pans on a baking sheet to make it easier to pull out of the hot oven.
Bake for 50-60 minutes or until a toothpick inserted at the centre of each loaf comes out clean. Let cool for at least 1 hour before slicing into thick chunks.
Serve and enjoy!
Notes
This recipe is adapted from Elizabeth Karmel, as featured on the November 13, 2012 issue of “The Province”.
Recipe by Salu Salo Recipes at https://salu-salo.com/pumpkin-bread-with-dark-chocolate-and-walnuts/