Preheat the oven to 350ºF. Grease a 9" x 5" loaf pan and set aside.
In a small bowl, whisk the flour, pumpkin pie spice, baking soda, salt, and baking powder together until combined. Set aside.
1 ¾ cups (260g) gluten free flour blend, 1 teaspoon baking soda, 1 teaspoon salt, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon baking powder
In a separate bowl, combine both sugars with the oil and stir to incorporate. Add the pumpkin puree, milk, and vanilla and mix until combined.
½ cup (100g) granulated sugar, ¼ cup (50g) brown sugar, ⅓ cup (80ml) vegetable or canola oil, 15 ounces canned pumpkin puree, ¼ cup (60 ml) milk of choice, ½ teaspoon vanilla extract
Fold the dry ingredients into the wet ingredients. Stir in the chocolate chips.
⅔ cup (113g) semisweet chocolate chips
Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool completely before removing from the pan.
Notes
If you can’t find pumpkin pie spice at your local grocery store, you can make your own blend using cinnamon, nutmeg, allspice, and ginger.