Preheat your oven to 175°C (350°F) and grease a 9x5 inch loaf pan with butter or non-stick spray. Set it aside.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, and nutmeg until evenly combined. This creates a flavorful dry base for your bread.
In a separate bowl, blend the pumpkin puree, brown sugar, vegetable oil, and eggs. Whisk for about 2 minutes until the mixture is smooth, slightly frothy, and fragrant with spices.
Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy but cohesive.
Gently fold in the chocolate chips, distributing them evenly throughout the batter. The chips will soften and melt slightly as they bake, creating gooey pockets.
Pour the batter into the prepared loaf pan, smoothing the top with your spatula. The batter should fill about three-quarters of the pan and have a slightly domed surface.
Bake in the oven for 50 to 55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean with moist crumbs.
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely, which helps set the crumb and makes slicing easier.
Slice the bread once cooled and enjoy the moist, spiced crumb with pockets of melted chocolate. Serve plain or with a drizzle of melted chocolate or dusting of powdered sugar for extra indulgence.
