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Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
To a large bowl, add the the first eleven ingredients, through ground nutmeg, and whisk to combine.
Add the flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
Add the chocolate chips and stir to combine.
Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
Bake for about 50 to 55 minutes or until the top is domed, golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. The toothpick test is tricky because the you will likely hit melted chocolate so the toothpick will look wet.*
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.