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Preheat the oven to 350°F.
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In a wide skillet or saucepan, combine the pumpkin, 1/4 cup (49g) of the sugar, cinnamon, ginger, and turmeric. Set over medium-high heat and cook, stirring frequently, until the pumpkin is darker in color and dry enough that it starts to stick to the pan, 12 to 15 minutes. Stir with more frequency towards the end of the cooking time and lower the heat as needed to prevent scorching. Transfer to a bowl or liquid measuring cup to cool slightly; you should have about 1 1/4 cups (375g) of the pumpkin mixture.
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Lightly grease an 8 1/2" x 4 1/2" or 9" x 5" loaf pan and line with a parchment sling.
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In a medium bowl, whisk the flour, baking powder, baking soda, and salt to combine.
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In a large bowl, vigorously whisk the eggs with the remaining 3/4 cup (149g) sugar until the mixture is thick, pale, and voluminous, 1 to 2 minutes.
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Gradually whisk in the oil and keep stirring until it’s shiny and emulsified, then add the pumpkin mixture and whisk to incorporate. Add the flour mixture and whisk until combined. Add the chocolate chips and stir to combine.
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Transfer the batter to the prepared loaf pan and smooth the top into an even layer. Sprinkle evenly with sparkling or raw sugar.
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Bake the pumpkin chocolate chip bread for 50 to 60 minutes, until a toothpick or paring knife inserted into the center of the bread comes out clean and a digital thermometer reads at least 200°F.
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Remove the bread from the oven and transfer the pan to a wire rack to cool slightly. When cool enough to handle, use the parchment to lift the bread out of the pan and let it cool completely on the rack.
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Storage information: Store leftover pumpkin chocolate chip bread in an airtight container at room temperature for up to 4 days. Freeze for longer storage.
