Put eggs, sugar, pumpkin puree, and vegetable oil in a large bowl. Beat until combined. Set aside.

In a separate bowl, combine flour, baking soda, baking powder, ground cinnamon, salt, ground nutmeg, and ground ginger. Add to the wet ingredients. Stir to combine.

Add semi-sweet chocolate chips. Stir until combined.

Spread in a greased 9×5 inch loaf pan.

Bake at 350˚F, rack in the middle position, for 90-105 minutes or until a toothpick inserted in the center comes out clean.

Cool in pan on wire rack for 10 minutes.

Remove from pan and cool completely on wire rack.

Wrap tightly in plastic wrap and store in the refrigerator.