Preheat oven to 350°F (325°F if using glass pans). Spray 2 9x5-inch loaf pans with nonstick baking spray and set aside.
In a medium bowl, whisk the flour, salt, baking soda, baking powder, and pumpkin pie spice together; set aside.
2 cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 tablespoon pumpkin pie spice
In a large bowl, stir the melted butter, applesauce, granulated sugar, and brown sugar together.
½ cup unsalted butter, ¼ cup unsweetened applesauce, 1 cup granulated sugar, 1 cup brown sugar
Add the beaten eggs and whisk until well incorporated.
3 large eggs
Add the pumpkin and whisk until well incorporated.
15 ounces pumpkin puree
Fold in the flour mixture and mix, with a rubber spatula or wooden spoon, until no flour is visible. The mixture will be a little lumpy.
Gently fold in the chocolate chunks. Do not overmix.
4 ounces semisweet chocolate chunks
Pour the batter into the prepared pans. The batter should not fill the pans more than ⅔ full. If desired, sprinkle chocolate shards on top.
2 ounces semisweet chocolate shards
Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean (except for some melted chocolate).
Cool the loaves in the pans for 10 minutes, then transfer the bread to a wire rack to cool. The bread can be served warm or room temperature.