Pumpkin chocolate chip bread

This bread may not be the healthiest on the block, but let me tell you it is PHENOMENAL. It is a fan favorite in my house so I make it pretty much year round. I found this recipe on Pinterest last year and have made a few adaptions to it. Its dense and pumpkin-y but not overly so. This is a MUST bake! I've tried the break with milk chocolate chips as well and I'm partial to the semi-sweet. This recipe can also be modified to a healthier version with almond or coconut flour, non-calorie sweetener, less chocolate chips, and applesauce instead of butter.
Let me know what you think!
xxoo

- 2 cups flour                                                       - 1 teaspoon baking soda
- 1/2 teaspoon salt                                               - 2 teaspoons pumpkin pie spice
- 1/2 cup white sugar                                          - 1/2 cup brown sugar
- 6 tablespoons butter                                         - 2 eggs
- 1/4 cup water                                                   - 1 cup canned pumpkin puree
- 1 cup semi-sweet chocolate chips PLUS 2 handfuls

Cream softened butter and sugar with hand-mixer (or stand mixer). Add eggs, water, and pumpkin mixing until well soft an creamy. Fold in flour, salt, baking soda, and pumpkin pie spice until just combined. Stir in 1 cup of semi-sweet chocolate chips. Pour batter into well-oiled 8x4 bread pan and sprinkle 2 handfuls of chocolate chips on top. Bake at 350 for 65-70 minutes, or until toothpick inserted into center comes out clean. Allow to cool for 10-15 minutes.