Preheat the oven to 350°F (175°C) and grease and flour a 9 by 5 inch loaf pan.

Whisk the pumpkin, oil and eggs together until they are smooth, then add both sugars.

In a different bowl mix the flour, baking soda, the salt and the spices.

The dry mixture to the wet one and then stir gently until the ingredients are just combined.

If you are using them, fold in the nuts, raisins or chocolate chips.

Bake by pouring the batter into the pan and then baking it for 55 to 65 minutes until a toothpick comes out clean.

Let it cool in the pan for ten minutes and then transfer the loaf to a rack before slicing.

Look at the label on the can; it must list pumpkin purée, not pie filling.

•Use eggs that are at room temperature since they mix more evenly.

Mix in just until the ingredients are combined; overmixing will result in a tough loaf.

Toast the nuts; a few minutes' cooking in a dry skillet will enhance their flavour.

If the top browning occurs too quickly, cover it with foil, and carry out this action in the last 15 minutes of baking.

You can serve the slices with coffee, tea or a tablespoon of cream cheese; alternatively, a warm slice with butter or a scoop of vanilla ice cream may be used as a dessert.

For cranberry, use dried cranberries rather than raisins.

Cream cheese swirl: before baking, mix the sweetened cream cheese into the batter.

•Espresso: add a teaspoon of espresso powder for a deeper flavor.

For the muffins, bake the batter in a muffin tin that has been lined for 25 to 30 minutes.

To make it richer, substitute half of the oil with melted butter.

For the lighter loaf, substitute half of the oil with unsweetened applesauce, although the result will be a bit denser.

If the bread is kept in wrapping or in a sealed container it will last for four to five days; it can be frozen whole or in slices for up to three months and when you're ready to eat it, warm a slice in the microwave for around 15 seconds.

No, because it contains sugar and spices and would throw the recipe off.

Yes. Roast it, purée it, and drain off extra liquid. Canned purée gives more reliable results.

My loaf sank in the middle because it may have been underbaked or the oven door may have been opened too early. Bake the loaf until a toothpick comes out clean.

Yes, you can reduce it a bit, but the loaf will then be a bit less moist and tender.

Yes, the inclusion of the nuts is optional.