Preheat the oven to 350°F. Grease a 9x5 loaf pan liberally with shortening. This is optional, but for even easier removal, line the bottom with parchment paper.
In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the shortening and sugar until light and fluffy, approximately 2 minutes. Add the eggs, pumpkin puree and vanilla, blending until fully combined.
In a separate bowl sift together the flour, baking powder, baking soda and salt. Add the dry ingredient to the wet ingredients until just combined. Do not over mix.
By hand, fold in 3/4 of of the mini chocolate morsels with a spatula.
Transfer the batter into the prepared bread pan. Top with the remaining 1/4 of the mini chocolate chips.
Bake for 50 minutes or until top is lightly brown and it passes the toothpick test. If the top starts to brown too fast, loosely cover with a leaf of aluminum foil.
Cool the bread for 15-20 minutes and then remove from pan by gently turning upside down.
East immediately or let fully cool, wrap well and freeze.
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