Pumpkin Chocolate Chip Bread

Directions

1. Adjust the oven temperature to 350°F. Prepare an 8½-by-4½-inch loaf pan by spraying it with cooking spray. Then place parchment paper inside so it hangs over the two long sides, and give the paper a light spray as well.
2. In a big mixing bowl, combine the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt with a whisk.
3. Take the melted butter and pour it into another large bowl. Add the pumpkin, granulated sugar, and brown sugar, and stir them together—this also cools the butter if it's still hot. Beat in the eggs, milk, grated ginger, and vanilla extract. Then add the dry ingredients from step 2 and mix until just combined. Gently stir in ½ cup of the chocolate chips.
4. Pour the batter into the prepared pan. Sprinkle the remaining 2 tablespoons of chocolate chips over the top. Bake for 45 to 55 minutes, until a toothpick inserted in the center emerges clean.
5. Place the pan on a wire rack and allow it to cool for 10 minutes. Then use the parchment overhangs to lift the bread out and set it on the rack to finish cooling.