1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.

3. In a large bowl, whisk eggs, granulated sugar, brown sugar, vegetable oil, pumpkin puree, and vanilla extract until smooth.

4. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

5. Stir in chocolate chips, reserving a few to sprinkle on top of the batter.

6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

7. Bake for 55–65 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

8. If the top browns too quickly, loosely cover with foil during the last 15 minutes of baking.

9. Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack and cool completely before slicing.