Preheat oven to 350° F. Grease and flour a 9"x5" loaf pan.
Whisk together the pumpkin, baking soda, salt and spices in a large mixing bowl.
Add the oil, eggs, and sugar and whisk until thoroughly combined.
Using a rubber spatula, fold in the flour, chocolate chips and pecans until combined.
Transfer the batter to the prepared pan, and spread evenly.
Bake for 1 hour or until a wooden pick inserted into the center comes out clean.
Cool bread in pan on a wire rack for 15 minutes. Remove bread from pan and allow to cool completely on a wire rack.
Notes
Generously grease and flour all around the inside of your loaf pan. Doing this will prevent the bread from sticking to the pan. And, make sure to use gluten free flour when preparing the pan.
When adding the flour, chocolate chips, and pecans be careful to not overmix the batter. Overmixing can lead to bread that is tough.
Remember to check the pumpkin bread, with a wooden pick or cake tester, before removing from the oven. Test the bread in the middle of the loaf to ensure the thickest part of the bread is done.