Preheat the oven to 350 degrees F. Butter or spray 1 - 9x5x3” loaf pan and line with parchment paper.

In a large bowl, whisk together the flour, cinnamon, pumpkin spice, baking soda and salt.

In another large bowl, whisk together the pumpkin puree and oil to combine, then whisk in the sugar, eggs and vanilla extract until combined. Fold in the chocolate chips with a rubber spatula.

Fold the dry ingredients into the wet ingredients and be sure not to overmix.

Pour the batter into the loaf pan, and gently knock the bottom of the pan against the countertop to even out the batter. Use a spatula to smooth out the top of the loaf.

Bake in the center rack of the oven until a toothpick inserted into the center of the loaf comes out clean - about 50 to 60 minutes total, rotating the pan halfway through baking time.

Transfer the pan to a wire rack and cool for 15 minutes. Invert the loaf onto the wire rack and cool completely before serving.

Store in an airtight container for up to 3 days at room temp.