Sugar and spice make this pumpkin bread extra nice.
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Adjust oven rack to middle position and heat oven to 350 degrees. Spray inside bottom and sides of 8½-by-4½-inch metal loaf pan with vegetable oil spray.
In medium bowl, whisk together flour, baking powder, and baking soda. In small bowl, whisk together eggs and milk.
In large saucepan, combine pumpkin puree, cinnamon, salt, and nutmeg. Cook over medium heat, stirring constantly with rubber spatula, until mixture just begins to bubble, 4 to 6 minutes.
Turn off heat and slide saucepan to cool burner. Add sugar, brown sugar, and oil to pumpkin mixture and whisk until combined. Let mixture cool for 10 minutes. Whisk again until mixture is very smooth.
Add egg mixture to pumpkin mixture and whisk to combine. Add flour mixture and use rubber spatula to stir until just combined and no dry flour is visible. Stir chocolate chips into batter. Do not overmix.
Use rubber spatula to scrape batter into greased loaf pan and smooth top. (Ask an adult for help because saucepan will be heavy.)
Place loaf pan in oven. Bake until toothpick inserted in center of pumpkin bread comes out clean, 50 minutes to 1 hour.
Use oven mitts to remove loaf pan from oven (ask an adult for help). Place loaf pan on cooling rack and let pumpkin bread cool in pan for 15 minutes.
Quick breads should be moist but not soggy, so we often need to get rid of extra liquid in the batter. In some recipes, like Zucchini Bread, we squeeze all the excess water out of the shredded zucchini to avoid a soggy loaf. We can’t squeeze our pumpkin puree (that would be messy!), but cooking has the same effect. With heat, some of the water in the puree evaporates, helping keep the finished loaf moist but not soggy. As a bonus, cooking the puree takes away the raw pumpkin flavor and gives it some earthy caramel flavor. Add a little cinnamon and nutmeg and this bread smells (and tastes) like autumn. The chocolate chips turn this orange-and-black loaf into the perfect Halloween (trick-or-) treat!