Instructions:

• Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease a 9x5-inch loaf pan with cooking spray, and you can also line it with parchment paper for easy removal.
• In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice. Add the semi-sweet chocolate chips and toss them with the dry ingredients to ensure they are evenly distributed in the batter.
• In a medium to large mixing bowl, using an electric hand mixer or stand mixer, beat the eggs, granulated sugar, and light brown sugar together for about 1-2 minutes on medium-high speed. Make sure the mixture becomes light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
• With the mixer on low speed, gradually add the vegetable oil and mix until fully combined, about 30 seconds. Then, add the Libby's pumpkin puree and pure vanilla extract, mixing until everything is well incorporated.
• Gradually add the dry ingredients mixture to the wet ingredients, and mix on low speed just until the wet and dry ingredients are fully combined, ensuring there are no flour streaks remaining. Scrape down the sides and bottom of the bowl to ensure thorough mixing.
• Pour the batter into the prepared loaf pan, spreading it out evenly.
• Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs attached. Baking times may vary, so keep an eye on it after the 50-minute mark.
• Remove the pumpkin chocolate chip bread from the oven and let it sit in the pan for about 15 minutes. Use a butter knife to gently loosen the sides of the loaf if necessary. Then, carefully remove the loaf from the pan and allow it to cool completely to room temperature on a wire rack.