Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan and set aside.
In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly combined. This creates a flavorful, well-distributed spice blend for the batter.
In a separate bowl, combine the pumpkin, vegetable oil, brown sugar, and eggs. Whisk until the mixture is smooth, slightly frothy, and fragrant with spices—about 30 seconds.
Pour the wet mixture into the dry ingredients and gently fold together with a spatula or spoon. Mix just until no streaks of flour remain; the batter should be thick but moist.
Gently fold in the chocolate chips, distributing them evenly throughout the batter. Be careful not to overmix, so the bread stays tender.
Pour the batter into your prepared loaf pan, smoothing the top with the back of a spatula. The batter should fill about three-quarters of the pan.
Bake in the preheated oven for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center; if it comes out with moist crumbs or clean, the bread is ready.
If the top browns too quickly, tent it with foil to prevent burning. Let the loaf cool in the pan for 10-15 minutes to set.
Transfer the loaf to a wire rack and cool completely before slicing. The aroma of spices and chocolate will fill your kitchen as it cools.
Once cooled, slice the bread with a serrated knife, revealing a moist crumb dotted with melty chocolate pockets and a fragrant, spiced crust. Enjoy slices plain or with a smear of butter.
