Preheat your oven to 175°C (350°F) and grease a 9x5 inch loaf pan with butter or non-stick spray, then lightly dust with flour.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and a pinch of cloves until evenly combined. This creates a flavorful dry base for your batter.
In a separate bowl, stir together the canned pumpkin, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and slightly thickened, with a warm aroma filling the air.
Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix—this keeps the bread tender and moist.
Fold in the chocolate chips evenly throughout the batter, ensuring pockets of gooey chocolate will melt during baking.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. The batter should fill the pan about three-quarters full and look thick but spreadable.
Bake in the preheated oven for about 55 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. This helps the loaf set and prevents crumbling.
After cooling, slice the bread with a serrated knife to reveal pockets of chocolate and a moist crumb. The aroma of warm spices and melting chocolate makes it irresistible.
Enjoy a slice on its own or lightly toasted, savoring the soft texture and rich flavors of pumpkin and chocolate with every bite.
