1-First, get your oven ready by preheating it to 350 degrees F and prepare your pans with parchment paper and cooking spray. This step sets you up for success and makes sure the bread releases easily. In one bowl, mix the sugar and butter until creamy, then add the eggs, pumpkin puree, and vanilla.

2-Next, in another bowl, whisk the dry ingredients together including flour, baking powder, baking soda, salt, and spices. Alternate adding this dry mix and the milk to the wet ingredients, starting and ending with the dry ones. Gently fold in the chocolate chips for even distribution; this keeps the bread moist and packed with flavor.

3-Divide the batter into the pans and bake for 45 to 55 minutes until a toothpick shows a few moist crumbs. For more ideas on easy meals to pair with this bread, check out our guide to making a slow cooker French dip sandwich that complements fall flavors. If you’re baking mini loaves, keep an eye on them around the 25 to 35 minute mark.

4-Once baked, let the bread cool in the pans briefly before moving to racks. This part helps the texture set properly so it’s not too crumbly. Follow these steps closely and you’ll have a loaf that’s perfect for sharing.