Pumpkin Season is here..

So with the season of pumpkin coffee and pumpkin treats– decided to make a few treats from the rest of last years frozen pumpkin puree… pumpkin breads and pumpkin muffins..
Ingredients
1 3/4 cup of all purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of ground clove
3/4 teaspoon of salt
2 large eggs
3/4 cup granulated sugar or Splenda
1/2 cup light or dark brown sugar
1/2 cup vegetable oil, canola oil or coconut oil ( I prefer coconut oil)
1 1/2 pumpkin puree (canned or fresh)
Optional-
2/3 cups chocolate chips or walnuts or oatmeal or pecans etc…
Directions:

1. Preheat the oven to 375F degrees and spray a 9×5 inch loaf pan with non-stick spray. Set aside.
2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin and oil. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. Gently fold in the chocolate chips or other optional ingredients if desired.
3. Pour the batter into the prepared loaf pan. Bake for 45-55 minutes. The bread is done when a toothpick  is inserted in the center, comes out clean with only a few small moist crumbs. This may be before or after 45-55 minutes depending on your oven, so begin checking every 5 minutes at the 45 minute mark or so. (Muffins will bake for 15-20 minutes–depends on your oven.)
4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 10 days.