Preheat your oven to 350°F (175°C). Grease two 8x4-inch loaf pans thoroughly and line them with parchment paper to ensure the loaves will release easily after baking. Set the pans aside for later.

In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice until well combined and evenly distributed. Set this bowl aside.

In a medium bowl, whisk together the pure canned pumpkin, packed brown sugar, white sugar, unsweetened applesauce or canola oil, eggs at room temperature, and vanilla extract. Whisk until the mixture is smooth and well combined.

Pour the wet mixture from Step 3 into the large bowl with the dry ingredients from Step 2. Stir gently, mixing just until everything is moistened and combined. Be careful not to overmix, as this can make the bread dense.

Gently fold the semisweet chocolate chips and most of the miniature chocolate chips into the batter, reserving a couple of tablespoons of miniature chips to sprinkle on top, if desired. I like to reserve a few of the minis so you get nice bursts of chocolate right on the top after baking.

Divide the batter evenly between the two prepared loaf pans from Step 1. If you reserved any miniature chocolate chips, sprinkle them over the tops of the loaves. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.

Allow the loaves to cool in the pans for 10 minutes before removing them to a wire rack to cool completely. This resting time helps the loaves set and makes them easier to slice. I find that pumpkin bread actually tastes even better the next day once the flavors have had time to develop.