Brown the butter. In a medium saucepan, melt the butter over medium heat. Keep stirring as it foams, bubbles, and then turns golden brown with a rich, nutty smell, about 5 to 7 minutes. Watch closely because it can go from brown to burnt fast! Pour it into a large heat-safe bowl, scraping in all the toasty brown bits, and let it cool for about 10 minutes.

Whisk in the sugars. Add the granulated sugar and brown sugar to the cooled brown butter and whisk until combined.

Add the pumpkin and wet ingredients. Add the whole can of pumpkin puree, the eggs, milk, and vanilla. Whisk until everything is completely smooth and glossy. No mixer needed!

Whisk the dry ingredients. In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking powder, and salt. Whisking first spreads the spices and baking powder evenly, so every slice tastes the same.

Fold it together. Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined and no dry streaks remain. Don't overmix, or the bread can turn dense and tough. Then fold in the chocolate chips.

Fill the pan. Pour the batter into your prepared pan and smooth the top. Sprinkle a handful of extra chocolate chips on top for that bakery look!

Bake. Bake for 65 to 90 minutes. Start checking at 65 minutes. The bread is done when a toothpick in the center comes out clean or with a few moist crumbs, and the center reads 200 to 205°F. This is a very moist loaf, so don't be surprised if it takes the full time! If the top is browning too fast, loosely tent it with foil and keep baking.

Cool completely. Let the bread cool in the pan for 15 minutes, then lift it out and let it cool on a wire rack for at least 1 hour before slicing. I know it's hard to wait, but this lets the loaf set so every slice is clean and perfect. Then slice it up and ENJOY!