Vegan pumpkin chocolate chip bread

Ingredients:
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 cup canned pumpkin puree
3/4 cup granulated sugar
1/2 cup vegetable oil
1/4 cup non-dairy milk (such as almond milk)
1 tsp vanilla extract
1/2 cup vegan chocolate chips
Instructions:
Preheat the oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate large bowl, whisk together the pumpkin puree, sugar, vegetable oil, non-dairy milk, and vanilla extract.
Add the dry ingredients to the wet ingredients and stir until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth out the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before removing it and transferring it to a wire rack to cool completely.
Slice and serve!