Preheat the oven to 350°F. Grease 2 8x4-inch loaf pans.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, nutmeg, and ginger.
In a large bowl, mix together the pumpkin, eggs, sugar, apple sauce, vanilla, and oil. Slowly add flour mixture to the pumpkin mixture and mix until just combined. Fold in chocolate chips.
Divide the batter between the 2 pans. You can also add a few additional chocolate chips on the top of the batter, if desired.
Bake 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan 5 to 10 minutes before removing onto a cooling rack to cool completely.
Notes
Variations: This bread is also really good with cranberries, walnuts, pumpkin seeds, or pecans. Simply swap out the chocolate chips for one of the above.To make muffins: Simply pour batter into muffin tins and bake 23 to 25 minutes, or until a toothpick inserted in the center comes out clean. It makes about 24 regular-sized muffins.Storage: Store in a covered container up to 3 days. Freezer Instructions: Let bread cool completely and wrap in plastic wrap or foil. Place in a freezer container or zip-top bag and freeze up to 3 months. Recipe update 8/31/22