Preheat oven to 350 degrees. Grease and flour a 9 x 5 loaf pan. Set aside.
Add flour, baking soda, cinnamon, pumpkin pie spice and salt to a large bowl and whisk until combined. Set aside.
In a separate bowl whisk eggs, granulated sugar and brown sugar until well combined.
Add pumpkin puree, oil and milk and continue whisking until well combined.
Add dry ingredients to the pumpkin mixture and stir gently with a wooden spoon until just combined. Batter will be slightly lumpy. Do not overmix.
Gently fold 2/3 cup of chocolate chips into the batter then pour into the prepared loaf pan. Level with a spatula and scatter remaining chocolate chips on top of the batter.
Bake for 30 minutes then loosely cover top with aluminum foil to prevent overbrowning. Bake for an additional 25-30 minutes or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs. For moist bread, avoid overbaking.
Remove pan from oven and place on a wire rack to cool completely before slicing.
Cover bread with plastic wrap and store at room temperature for up to 3 days or in the refrigerator up to 7 days.
