Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, nutmeg, and ginger.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree, Greek yogurt, and vanilla extract until smooth.

Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Fold in the nuts, if using.

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with coarse sugar if desired.

Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool the loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.