Preheat your oven to 350°F (175°C). Grease a standard 8.5x4.5-inch or 9x5-inch loaf pan generously with nonstick baking spray, then line the bottom and long sides with parchment paper, leaving a 1-inch overhang on both sides for easy lifting.

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice, and fine sea salt until thoroughly combined and free of lumps.

In a large bowl, whisk together the pure pumpkin puree, granulated white sugar, packed dark brown sugar, vegetable oil, eggs, maple syrup, and vanilla extract vigorously for 1 to 2 minutes until glossy, completely smooth, and emulsified.

Pour the dry flour mixture into the wet pumpkin bowl. Using a rubber spatula, fold gently just until the flour streaks disappear—do not overmix, which can yield a tough loaf.

In a small bowl, toss 1 cup of the chocolate chips with 1 tablespoon of flour. Gently fold the coated chocolate chips into the thick, spiced pumpkin batter.

Spread the batter evenly into the prepared loaf pan and smooth the top. Scatter the remaining 1/4 cup chocolate chips and optional turbinado sugar across the surface.

Bake at 350°F (175°C) for 55 to 65 minutes. A wooden skewer or cake tester inserted into the center should emerge clean or with a few moist crumbs (avoiding melted chocolate pockets). If the top browns too quickly around minute 40, tent loosely with aluminum foil.

Transfer the pan to a wire cooling rack and let rest for 15 minutes. Use the parchment paper overhang to gently lift the warm loaf out of the pan. Let cool on the rack for at least 45 minutes before slicing with a serrated knife so clean, moist slices hold their shape!