Instructions

1. Preheat oven to 350 degrees. Prepare a 9x5 loaf pan with non-stick baking spray. For easy removal, you can line the pan with parchment paper and then spray the pan and paper.
2. In a small bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, using a hand or stand mixer, mix the pumpkin, sugar, oil, and eggs. Pour half of the dry mixture into the pumpkin mixture and mix until combined. Add in the rest of the dry mixture and mix again until combined. Fold in the chocolate chips and pecans with a spatula.
4. Pour the batter into the prepared loaf pan, top the batter with a few extra chocolate chips and pecans and bake for 60 minutes. At 50 minutes, check on the bread if it’s starting to brown too much you can put a foil tent over the top for the remaining 10 minutes. Check with a toothpick for doneness.
5. Cool in the pan for 10 minutes and then remove to a cooling rack.
6. Serve warm or cooled. Store covered at room temperature.