Preheat the oven to 350F/180c then grease a 9x5 inch loaf pan and line with parchment paper then set aside.
In a large bowl, mix the eggs, granulated sugar, brown sugar, pumpkin puree, sour cream, vanilla extract, and melted cooled down butter and mix until combined.
In a smaller bowl, mix the flour, salt, baking powder, nutmeg, cinnamon, allspice, and ginger together. Pour the dry ingredients over the wet mixture and mix just until the flour mixture disappears.
Pour the pumpkin bread batter into the prepared loaf pan and bake in the preheated oven for 55 minutes or until a wooden skewer inserted in the center comes out clean or with only a few crumbs.
Let the pumpkin bread cool in the loaf pan for 20 minutes before transferring it to a cooling rack to cool fully.