Place rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 9x5-inch baking pan with cooking spray and set aside.
In a medium bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, cinnamon, all spice, nutmeg, and salt. Set aside.
In a large, separate bowl, beat together the eggs, brown sugar, and oil on medium speed until combined.
Add the milk and pumpkin and beat again until evenly combined.
Add the dry ingredients, then gently stir them in by hand, just until combined. Do not over mix.
Fold in the chocolate chips.
Pour the batter into the prepared pan. Smooth the top, then sprinkle with oats and chocolate chips. Bake the loaf for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a cooling rack, then let the bread cool in the pan for 10 minutes. Gently turn the loaf out onto the rack to cool completely.
TO STORE: Keep leftover pumpkin bread in an airtight container lined with paper towels for up to 4 days at room temperature or 7 days in the refrigerator.
TO FREEZE: Pumpkin chocolate chip bread may be frozen, wrapped tightly in plastic, in a ziptop freezer bag, for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature prior to serving.
You will have a small amount of pumpkin leftover. Try it mixed into oatmeal with a bit of maple syrup, cinnamon, and pecans or walnuts for a lovely fall breakfast.