Preheat your oven to 350°F (177°C). Grease a bread loaf pan or spray it with non-stick spray, and line it with parchment paper, leaving a bit of overhang on the sides. This makes removing the bread easy once it’s baked. Set the pan aside.

In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and pumpkin pie spice. This helps evenly distribute the leavening agents and spices, ensuring a well-mixed batter.

In a large mixing bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, eggs, sourdough discard, and vanilla extract. Once everything is smooth and shiny, pour in the melted butter and whisk again until fully incorporated.

Pour the dry ingredients into the bowl of wet ingredients. Gently whisk until just combined—don’t overmix, as this can make the bread dense.

Fold in the mini chocolate chips, making sure they’re evenly distributed throughout the batter. Save a small handful of chips to sprinkle on top of the loaf for extra chocolatey goodness.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips over the batter.

Bake in your preheated oven for 55–65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cool, slice and serve!