1-First, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to keep the bread from sticking.

2-In a medium bowl, combine the dry ingredients: 2 3/4 cups flour, 1/2 teaspoon baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 3/4 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg. Mix them well to ensure even distribution.

3-In a large bowl, cream together 2 cups sugar and 1/2 cup softened butter until smooth and fluffy. Add 3 large eggs one at a time, then stir in 2 teaspoons vanilla extract and 15 ounces pumpkin puree until fully blended.

4-Gradually add the dry mixture to the wet ingredients, alternating with 1/2 cup milk, and stir gently until just combined. Fold in 12 ounces chocolate chips to add that extra burst of chocolate.

5-Avoid overmixing to keep the texture tender; this step helps maintain the moisture from the pumpkin and butter.

6-Pour the batter into the prepared pan and smooth the top for even baking.

7-Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack.