Pumpkin Chocolate Chip Loaf

This recipe was taken from a website called The Kitchn. (Not a typo). Same anti-vowel vibe as Canadian performer The Weeknd. My thanks to the recipe creator. I've copied your recipe word for word. 

Love chocolate? Love lots of spice? Love pumpkin? Maybe you love stodgy loaves? Let's put it this way....two cups of pumpkin in one loaf does not make for light and fluffy. 

Ingredients:

• 2 large eggs
• 1 (15-ounce) can pumpkin purée (about 2 cups)
• 3/4 cup packed light or dark brown sugar
• 1/2 cup granulated sugar
• 1/3 cup neutral oil, such as vegetable or canola
• 1 3/4 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1 cup plus 2 tablespoons semisweet chocolate chips, divided

Methods:

Let 2 large eggs sit on the counter until room temperature. Arrange an oven rack in the lower third of the oven and heat the oven to 350º F. Coat a 9x5-inch loaf pan with cooking spray, then line with parchment paper, leaving an overhang on the two long sides to create a sling.

Place the eggs, 1 can pumpkin purée (about 2 cups), 3/4 cup packed brown sugar, 1/2 cup granulated sugar, and 1/3 cup neutral oil in a large bowl. Whisk until smooth.

Add 2 teaspoons ground cinnamon, 1 1/2 teaspoons kosher salt, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground cardamom, and whisk to combine. Add 1 3/4 cups all-purpose flour and fold into the batter with a flexible spatula until the flour is almost completely incorporated.

Add 1 cup of the semisweet chocolate chips and fold until no streaks of flour the remain and the chips are evenly distributed, being careful not to overmix. Transfer to the loaf pan and smooth the top. Sprinkle the remaining 2 tablespoons semisweet chocolate chips over the top. (I did not do this)

Bake for 35 minutes. Loosely tent the loaf pan with aluminum foil. Bake until a tester inserted in the center comes out mostly clean with a few moist crumbs attached, 25 to 45 minutes more. Let cool in the pan for 10 minutes. Grasping the excess parchment paper, remove the bread to a wire rack and let cool completely.

                                                                                            Bake it for a long time.