Before you start the recipe, set 2 large eggs sit on the counter until they are room temperature, about 30 minutes.

Pre-heat the oven to 350 degrees F. Spray a 9×5-inch loaf pan with non-stick cooking spray, then line with parchment paper, leaving an d overhang for easy removal from your pan.

Place the room temperature eggs, pumpkin puree, brown sugar, granulated sugar, vanilla extract and oil in a large bowl. Whisk until smooth. These are your wet ingredients.

In a medium bowl, whisk together the flour, cinnamon, kosher salt, baking soda, ginger, nutmeg, cloves, allspice and cardamom to combine the dry ingredients.

Add the dry ingredients to the wet ingredients and fold together with a spatula until the flour mixture is almost completely incorporated. It’s ok if there are a few streaks of flour.

Add 1 cup of the chocolate chips or chocolate chunks and fold until no streaks of flour remain and the chips are evenly distributed. Do not overmix the batter. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 2 tablespoons of chocolate chips over the top and sprinkle with granulated sugar for a crunchy top.

Bake the loaf for 35 minutes. Then loosely tent the loaf pan with aluminum foil. Bake until a cake tester, skewer or tooth pick inserted in the center of the loaf comes out mostly clean with a few moist crumbs attached, about 25 to 45 minutes more.

Let cool in the pan for 10 minutes. Using the parchment overhang, remove the bread to a wire rack and let cool completely before slicing. Enjoy.