Prepare Your Pan. Grease and lightly dust a loaf pan. Alternatively, line it with parchment paper for easy removal.
Combine the Dry Elements. In a large mixing bowl, whisk together the leavening agents and ground seasonings. Ensure everything is well combined.
Mix the Wet Elements. In a separate bowl, combine the pumpkin puree, sweeteners, liquid fat, and binding agents. Stir until smooth.
Integrate and Fold. Gradually add the combined dry components to the wet mixture. Mix until just combined; do not overmix. Gently fold in the chocolate chips. You can also add chopped nuts if desired.
Fill and Cook. Pour the batter into your prepared pan. Place it into a preheated cooking chamber. Cook for 50-60 minutes, or until a tester inserted into the center comes out clean.
Cool and Serve. Allow the pumpkin chocolate chip bread cake to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely to room temperature. This prevents it from becoming soggy.
Store for Freshness. To store, wrap the cooled bread cake tightly in plastic wrap. Keep it at room temperature for up to three days. It also makes excellent muffins or mini loaves.