Chocolate chip pumpkin bread

Whisk the all-purpose flour, salt, baking soda, cinnamon, ground ginger, freshly grated nutmeg and ground clove until evenly incorporated.

In another bowl combine the pumpkin puree, white sugar, brown sugar, vegetable oil, milk and two large eggs.

Whisk about a minute, slowly at first, until completely smooth.

Add the dry ingredients to the wet and whisk gently to combine.

Whisk in the chocolate chips and pumpkin seeds, both optional, until evenly combined.

Transfer with a spatula into a well-buttered loaf pan (or brush with oil) and tap to bring big bubbles to the surface.

Bake in the center of a 350 degree oven about an hour to an hour and 10 minutes, until a skewer or toothpick in the center comes out clean.

Cool in the pan 45 minutes to an hour, turn out onto a rack and cool to room temperature before slicing.