Preheat oven to 350 degrees

Grease 5-6 (9-inch) loaf pans (I use avocado oil)

Place softened butter, pumpkin, eggs, and sugar in a large mixing bowl and mix with a stand mixer until blended.

Add the apple cider and vanilla and blend more.

Slowly add the baking soda, salt, cinnamon, and pumpkin pie spice and blend for a minute more.

Slowly stir the flours in by hand. This is a big bowl of ingredients, so make sure to blend from the bottom up to incorporate the flour into the batter.

Mix in the bag of semi-sweet chocolate chips and blend.

Spoon the batter in each of the loaf pans, filling each pan 2/3 of the way full.

Place in the heated oven and bake 38-50 minutes. You can test doneness by sticking a cake tester in the center-if the tester comes out clean (except for the chocolate) your bread is done.

Remove from the oven and place the pans on a cooling rack to cool. Freeze any loaves you do not use within 2-3 days.