Preheat the oven to 350°F. Butter and flour a 9x5-inch loaf pan or spray with baking spray with flour. Line with parchment paper, letting excess hang over the sides.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, ginger, salt, and nutmeg. Stir in the chocolate chips until well-coated in flour.

In another medium bowl, whisk together the pumpkin puree, sugars, oil, eggs, and vanilla until smooth. Pour the wet mixture into the dry mixture and stir together just until combined.

Pour batter into prepared loaf pan. Sprinkle the top with more chocolate chips if desired.

Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. You can cover the loaf loosely with foil after 1 hour of baking to prevent the top from getting too brown, if desired. Let the bread cool completely in the pan before removing and slicing.