In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and pumpkin in a bowl. Set aside.
In a separate bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice.
Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
In a small bowl, mix together the two types of chocolate chips. Separate out 1/2 a cup to save for the topping. Fold the remaining 1 1/2 cups into the batter.
Grease and flour two 9×5 loaf pans. Divide the batter between the two pans. Sprinkle the top of the batter with the raw sugar.
Bake at 325 degrees Fahrenheit for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Allow the bread to cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
Store in an airtight container at room temperature.
*See the article above for more recipe variations, tips and tricks.If you are using coconut oil, be sure you’ve warmed it to be in its liquid form.*Mini chocolate chips are also great if you like lots of chocolate in every bite.*If the bread is getting too brown on top but it is not yet done, use aluminum foil to loosely cover the bread while it continues to bake.The calories shown are based on the each loaf being cut into 10 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.