1-Getting started with this recipe is as easy as pie, or in this case, bread! Begin by preheating your oven to 350°F and greasing a 9-by-5-inch loaf pan with nonstick cooking spray. This simple step ensures your bread comes out without sticking and bakes evenly.

2-In a medium bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 1/2 cup Dutch process cocoa powder, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, and 1/2 teaspoon sea salt. This mix creates the base that gives the bread its structure and flavor.

3-Next, in a large bowl, combine the wet ingredients: 1 1/2 cups pumpkin puree, 3/4 cup packed light brown sugar, 1/2 cup canola oil or vegetable oil, 1/4 cup buttermilk, 2 large eggs, and 1 1/2 teaspoons pure vanilla extract until smooth. Pour the dry mix into the wet one and stir gently until just combined, then fold in 3/4 cup of the semisweet chocolate chips.

4-Pour the batter into your prepared pan and sprinkle the remaining 1/4 cup chocolate chips on top for a gooey finish. Bake for 50 to 60 minutes, checking at 50 minutes with a toothpick to see if it comes out clean. Let it cool in the pan for 15 minutes before removing and slicing.