Step 1: 

Get all your ingredients ready, and if roasting your pumpkin, get the oven pre-heating at 190C.

Step 2:

Cut your pumpkin into quarters, scoop out the stringy pulp and seeds (but don't throw it away). Drizzle with oil and pop the pumpkin in the oven for 45 minutes or until it soft. Give them a turn half away to ensure even cooking.

Step 3:

Once cooked, set aside until the pumpkin is cool enough to handle.

Step 4:

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

Step 5:

In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Set aside.

Step 6:

When the pumpkin is cool enough to handle, scoop out the flesh into a bowl. Add in the oil and mix with a heavy spoon until smooth. 

Step 7:

Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not over-mix. Gently fold in the chocolate chips or walnuts, if using.

Step 8:

Pour the batter into a buttered loaf pan, leaving about 2.5cm from the top as the loaf will rise. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminium foil halfway through to prevent the top from getting too brown. 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 around the 55-minute mark.

Step 9: 

Allow the bread to cool completely in the pan on a wire rack before removing and slicing. At least 2 hours. Cover and store leftover bread at room temperature for 3 days or in the refrigerator for up to a week. 

Step 10:

Don't forget the seeds! Separate them from the stringy pulp and give them a rinse.

Step: 11

Pat dry and toss with a drizzle of oil and a sprinkling of salt. 

Step 12:

Roast the seeds for 25 minutes at 180C. They're a great snack, in salads, or garnishes for soups.