Preheat oven to 350 degrees F. Coat a 9 by 5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
In a large mixing bowl, combine eggs, pumpkin, oil, sugars, vanilla, cinnamon, nutmeg, pumpkin pie spice, cloves, and ginger, and whisk to combine.
Add the flour, baking soda, and salt, if using, to taste, ans stir until just combined; don't overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 55 minutes, or until top is set, domed, springy to touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. If the loaf is browning before the center has cooked through, tent with foil for the last 15 minutes of baking.
Allow bread to cool in pan for 10 to 15 minutes before turning out onto a wire rack to cool completely. Bread will keep airtight at room temperature for up to 5 days, or in the freezer up to 3 months.
Reprinted with permission from author.
I added approximately one cup of mini chocolate chips to my loaf of bread.