Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until well combined.

In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

If using, fold in the chopped walnuts or pecans.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.