Preparation

• First, preheat your oven to 350 degrees F. Line the bottom of two 8.5 x 4.5 inch loaf pans with a piece of parchment paper. Then, spray the entire inside of the pans with cooking spray. This helps prevent sticking and ensures easy removal of your perfect pumpkin bread.
• Next, in a large mixing bowl, combine the granulated sugar and softened butter. Beat them together with an electric mixer until they are well combined and appear light and fluffy. Add the eggs, canned pumpkin puree, and vanilla extract to this mixture. Continue mixing until all these wet ingredients are fully incorporated.
• In a separate, medium-sized bowl, whisk together all your dry ingredients: the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg. Make sure they are thoroughly mixed to ensure even distribution of leavening agents and spices throughout your pumpkin chocolate chip bread.
• Now, alternately add the dry flour mixture and the milk to the wet pumpkin mixture. Begin by adding a third of the flour mixture, mix gently until just combined, then add half of the milk. Repeat this, adding another third of the flour, then the remaining milk, and finally the last third of the flour mixture. Be careful not to overmix the batter; mix only until no streaks of flour remain. Overmixing can lead to tough bread.
• Finally, gently fold in the entire package of chocolate chips using a rubber spatula. Distribute them evenly throughout the batter. Pour the prepared batter evenly into your two prepared loaf pans.
• Bake the loaves at 350 degrees F for 45-55 minutes. You can check for doneness by inserting a toothpick into the center of a loaf; it should come out clean. Allow the loaves to cool in their pans for a few minutes before inverting them onto a wire rack to cool completely. If you are making mini loaves, they will bake for a shorter time, usually around 25-35 minutes. Enjoy your homemade chocolate chip pumpkin bread!