Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or spray with nonstick spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until they are light and fluffy, about 2 minutes.
½ cup unsalted butter, 1 cup brown sugar
Add the eggs, pumpkin puree, and vanilla extract and mix to combine. Make sure to scrape down the sides of the bowl as needed.
2 large eggs, 1 cup pumpkin puree, 1 teaspoon pure vanilla extract
Add the flour, baking powder, and ground cinnamon and mix just until no large lumps remain-- you don’t want to overmix!
1½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon
Gently fold in the chocolate chips.
½ cup chocolate chips
Pour the batter into the prepared pan and top with additional chocolate chips or coarse sugar, if desired.
Cover the loaf pan loosely with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the pumpkin bread to cool to room temperature before removing it from the pan and slicing.