For the Pumpkin Bread

• Preheat the oven to 350 degrees.
• Grease a 9x5 inch loaf pan and set aside.
• In a medium bowl whisk the all purpose flour, pumpkin pie spice, baking soda and salt together.
  1 ¾ cups (219 g) all purpose flour, spooned and leveled, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon salt
• In a large bowl, cream the butter and granulated sugar together with an electric mixer on high speed until fluffy, 1-2 minutes.
  ½ cup (112 g) unsalted butter, softened, 1 ¼ cup (250 g) granulated white sugar
• Then add in the eggs and vanilla and mix for 1 minute on medium-high speed until pale in color.
  2 eggs, at room temperature, 1 teaspoon vanilla
• Then add in the canned pumpkin puree and buttermilk and mix until combined.
  1 cup (244 g) canned pumpkin puree, ¾ cup (180 ml) buttermilk, at room temperature
• Then add the dry ingredients to the wet ingredients and combine.
• Then mix in the chocolate chips.
  ½ cup (100 g) semi-sweet chocolate chips
• Pour the batter into the prepared loaf pan and bake the pumpkin bread for 65-70 minutes, or until a toothpick comes out clean from the center with only a few crumbs on it.
• Once it is finished baking, let it cool in the pan completely on a cooling rack. (Sprinkle extra chocolate chips over the bread after it's been out of the oven to 15 minutes if you wish.)
• Once the bread is completely cooled remove it from the pan, slice it and serve!
• Store the bread in an air tight container for up to four days.