Pumpkin Chocolate Chip Bread

Preheat oven to 350°. Line an 8“-x-4” loaf pan with parchment paper then grease with cooking spray. In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg.  In a separate large bowl using a hand mixer, beat melted butter, sugar, pumpkin puree, sour cream, eggs, and vanilla. Gradually add dry ingredients to wet ingredients until just combined. Fold in chocolate chips, reserving 2 tablespoons for topping loaf, and transfer batter to prepared pan. Smooth top with an offset spatula and sprinkle with remaining chocolate chips. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour to 1 hour 20 minutes, covering the top with a foil tent after 1 hour if top appears to be getting too dark.  Let cool 15 minutes before removing from pan and slicing.