Combine the first 6 (dry) ingredients in a mixing bowl and stir together.
In another bowl, combine the pumpkin puree, syrup, and oil and whisk together until smooth. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir together until completely mixed. If the batter is too stiff to mix, add a very small amount of juice to loosen it a bit, but let it should remain thick.
Stir in the raisins or currants, walnuts or pecans, and optional chocolate chips.
Divide the batter between 3 lightly oiled mini loaf pans (mine are 6 by 3 inches).
Bake for 25 to 30 minutes, or until a knife inserted into the center of one tests clean.