Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan with butter or non-stick spray, then set aside.
In a large mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. This ensures an even distribution of dry ingredients.
In a separate bowl, combine the pumpkin puree, brown sugar, oil, and eggs. Whisk until the mixture is smooth and velvety, with no streaks, and the aroma of cinnamon begins to fill the air.
Pour the wet mixture into the dry ingredients. Gently fold everything together with a spatula until just combined; the batter should be lumpy but cohesive.
Fold in the chocolate chips, distributing them evenly throughout the batter. Toss the chips in a little flour beforehand to keep them from sinking.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula and sprinkling a few extra chocolate chips on the surface for visual appeal.
Bake for about 55-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs. If the top browns too quickly, tent with foil after 45 minutes.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely—this helps set the crumb and makes slicing easier.
Once cooled, slice the bread and enjoy the moist, chocolate-studded pumpkin goodness. Wrap leftovers in plastic or foil for up to 3 days, or freeze slices for longer storage.
