Prep your pan and oven. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.

Whisk the dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.

Mix the wet ingredients. In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla until smooth.

Combine gently. Add the dry mixture to the wet mixture. Stir with a spatula just until no dry streaks remain. Do not overmix.

Fold in the chips. Stir in 1 cup of chocolate chips (and nuts, if using). The batter will be thick—this is perfect.

Fill the pan. Scrape the batter into the prepared pan. Smooth the top and sprinkle a small handful of chocolate chips over the surface for a pretty finish.

Bake. Place on the center rack and bake for 55–65 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs (melted chocolate is fine).

Cool correctly. Let the loaf cool in the pan for 15 minutes. Lift it out using the parchment, then cool completely on a wire rack before slicing.

Slice and serve. Use a sharp, serrated knife for neat slices. Enjoy warm or at room temperature.