Preheat the oven to 350°F / 180°C and prepare an 8 ½” x 4 ½” loaf pan with a parchment or foil sling, or simply spray with a flour-based cooking spray and set aside.

In a mixing bowl, whisk together 1 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and 1 teaspoon pumpkin pie spice and set aside.

In a larger mixing bowl, combine ½ cup granulated sugar, ¾ cup brown sugar, 2 eggs, ½ cup oil, and a ½ teaspoon vanilla extract. Whisk together until the sugar is dissolved and there’s no visible streaks of egg.

Now add 1 ½ cups of pumpkin puree and a ¼ cup milk and continue whisking until everything is well combined.

Add the dry mixture into the pumpkin mixture and whisk until just combined. Add ¾ cup semi-sweet chocolate chips and fold them into the batter without over mixing it.

Pour the batter into the prepared loaf pan and bake on the center rack of the oven for 60-70 minutes until a toothpick or cake tester comes out mostly clean with a few moist crumbs on it. Begin checking around 55 minutes, and if the center is still wet, keep checking every 3-5 minutes until done. If you notice the top getting a little too dark, cover lightly with tented foil around the 30-minute mark.

Once finished baking, remove from the oven and let it cool in the loaf pan until cool enough to handle, at least 15-20 minutes. Use the sling to remove the bread or invert the pan and slide it out with your hand. Place on a cooling rack until cooled to room temperature before slicing and serving.