Preheat oven to 350°F. Place oven rack to the middle/lower third of the oven. Spray a 9x5 bread pan with nonstick spray.* Set aside.
In a large bowl whisk 1 ½ cups flour, baking soda, cinnamon, pumpkin pie spice and salt together. Set aside.
In medium bowl whisk the eggs, sugar, and brown sugar until combined. Add the pumpkin, oil, vanilla, and milk. Whisk until all ingredients are combined.
Add the wet ingredients to the dry ingredients. Stir using a rubber spatula.
In small bowl add the remaining ¼ cup flour. Toss in the chocolate chips so that they are covered in the flour.
Add the chocolate chips to the bread batter and stir to combine. Don’t overmix.
Place the batter in the loaf pan. I like to sprinkle a few extra chocolate chips on top of the batter once in the pan. Bake for 65-75 minutes or until a toothpick inserted comes out clean. (Mine took about 68 minutes).** Also, if you feel like the top is browning excessively, you can cover the loaf with tin foil to prevent more browning from occurring.
Remove from oven and let cool in the pan on a wire rack.
This bread can be frozen! Just wrap it in tin foil, place in a zip top bag and freeze for up to 3 months. When ready to thaw, remove from the freezer and place in refrigerator overnight, then bring it to room temperature.