Preheat the oven to 350 degrees.

Prepare a 9 x5-inch loaf pan with cooking spray, then line with parchment paper. Make sure to leave a little parchment paper overhang to make the bread easier to get out of the pan.

In a small bowl sift together the dry ingredients, the flour, baking soda, salt and all of the spices.

In a separate bowl, cream together the butter with a hand mixer or a stand mixer. Gradually add the sugar and beat until light and fluffy. Then add the vanilla.

Blend in the eggs, beat well.

Turn the mixer on low speed and add the dry ingredients, alternating with the pumpkin puree. Begin and end with the flour mixture.

Stir in the chocolate and 1/4 cup of the nuts.

Spread the cake batter into the loaf pan, sprinkle with remaining nuts.

Bake in preheated oven for 60-70 minutes or until a cake tester inserted into the center of the loaf comes out clean.

Remove the cake from the oven and cool in the pan on a wire rack for 15 minutes. Then remove the the harvest spice bread from the pan and let cool completely.

Drizzle with glaze(if using). Let stand for 6 hours before slicing so the flavors meld.