1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
½ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
1 cup canned pumpkin puree
1 cup dark chocolate chips
Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it thoroughly.
In a bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large bowl, whisk together the sugar, brown sugar, and oil until combined. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix!
Fold in the chocolate chips until evenly distributed throughout the batter.
Transfer the batter to your prepared loaf pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.