Spray a loaf pan with baking spray or line with parchment paper.
In a medium size bowl combine the pumpkin puree, eggs, vanilla extract, and oil. Whisk to combine well. In a large bowl combine the brown sugar, flour, baking soda, salt, and cinnamon. Whisk lightly to combine.
Pour the wet ingredients into the dry ingredients and mix just until combined. Overmixing will create a tough dense bread!
Pour half of the batter into the loaf pan and dot with 9 teaspoons of the chocolate spread. Use a skewer to connect the dots dragging it through. Top with the other half of the batter and repeat the chocolate dollops on top. Bake for 30-40 minutes until the edges start to pull away from the pan and the top of the loaf is firm not jiggly.
You can leave out the chocolate and just make pumpkin bread!
Keywords: how to make moist pumpkin bread, pumpkin chocolate bread