Preheat the oven to 350ºF (180ºC). Butter a 9x5 inch (23 x 13 cm) loaf pan and line with a parchment paper sling, lengthwise.
In a medium sized bowl whisk together flour, cocoa powder, pumpkin spice, cinnamon, baking soda and salt.
In a large bowl, add pumpkin puree, Colavita Essential Olive Oil, white sugar, brown sugar and vanilla. Using a hand whisk, mix until well combined.
Next, whisk in the eggs one at a time until full incorprated.
Sift the dry ingredients into the wet ingredients and whisk until nearly combined.
Switching to a silicone spatula, fold about ⅔ to ¾ cups of the chocolate chips into the batter until just combined. Do not overmix.
Transfer the batter to your prepared loaf pan and top with about ½ cup of chocolate chips.
Bake for 60 to 70 minutes or until an inserted toothpick comes out clean. Do not overbake.
Allow the chocolate pumpkin bread to cool in the pan for 10 minutes before transferring to a wire rack. Cool completely and enjoy!
Notes: Leftover pumpkin bread can be stored covered on the counter for 3 days or in the fridge for about 1 week.
Serving Size 1 Slice
Servings 9