Preheat oven to 350 degrees. Lightly butter or spray one 9X5 loaf pan and set aside
In a medium bowl beat eggs with a fork until well blended. Add sugars and mix well making sure there are no lumps. Add the apple sauce, pumpkin puree, milk and oil and mix well.
In a large bowl add flour, baking soda, salt and pumpkin spice and mix until blended.
Gently add liquid ingredients to bowl mixing just until blended. Do not over mix. Fold in chocolate chips.
Add batter to loaf pan and bake in the pre-heated oven for 45 minutes or until a tooth pick comes out clean or with only a few crumbs. Start checking 10 minutes early so as not to over bake which will result in the loaf drying out.
Remove loaf from oven and let cool completely before removing from pan.
Storage: Once completely cooled I wrap the second loaf in plastic wrap so it is tight and completely wrapped and then add a second layer of foil to ensure the bread is tightly sealed. Use a permanent marker and label the foil along with the date you made it so you can find this little gem when you need it. Freeze for up to 2 months.