Pumpkin Chocolate Chip Bread: Moist Loaf Ready in 75 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides to create a 'sling' for easy removal. Note: This prevents the common stuck bottom tragedy.
2. In a large mixing bowl, whisk together the pumpkin puree, neutral oil, granulated sugar, light brown sugar, eggs, vanilla extract, and pumpkin pie spice.
3. Whisk the wet mixture vigorously for at least 60 seconds until the mixture is glossy and emulsified. Note: You'll see the color lighten slightly and the texture become smooth.
4. Sift the flour, baking soda, baking powder, and salt directly into the wet mixture.
5. Use a silicone spatula to fold the ingredients together until just a few streaks of flour remain. Note: Stop immediately once the white disappear to keep it tender.
6. Gently fold in the semi sweet chocolate chips, being careful not to over mix the batter.
7. Pour the batter into the prepared loaf pan and top with extra chocolate chips if desired.
8. Bake for 60 minutes until the aroma of toasted spices fills the room and a skewer inserted into the center comes out clean.
9. Lift the loaf out using the parchment sling and let it cool on a wire rack for at least 20 minutes before slicing. > Chef's Tip: About 45 minutes into the bake, you'll notice a shift in the smell. It goes from a raw flour scent to a deep, caramelized pumpkin aroma. This is your cue to start checking for doneness! This reminds me so much of the patience required when making an [Old Fashioned Pumpkin Pie](https://cookingwithkendra.net/recipes/__COMPOUND_18__-pumpkin-pie-classic/). You can't rush the setting process. If you slice this bread while it's piping hot, the steam will escape, and the remaining loaf will dry out faster. Let it rest. The chocolate needs that time to firm up just enough so it doesn't smear everywhere when the knife hits it.