Preheat oven to 350 degrees Fahrenheit. Lightly grease bottom of 1 standard loaf pan or 2 small loaf pans. Next, line with parchment paper (trace bottom of pan for outline.) Set aside.
Measure dry ingredients (flour, baking powder,salt, baking powder, cinnamon, nutmeg, cloves and ginger) into a medium size mixing bowl and set aside.
In a large mixing bowl combine sugar and butter; beat about one minute with electric mixer. Add eggs and beat until creamy. Then add pumpkin, milk and vanilla and beat until well blended.
Slowly add dry ingredients into pumpkin mixture and mix just until dry ingredients disappear (don’t over beat.) Fold in chocolate chips. Pour mixture into the prepared loaf pan.
Bake at 350 degrees about 30 minutes for small loaves and 50-60 minutes for large loaf, or until a knife inserted in the center comes out clean.
Cool in pan about 10 minutes, then removed bread from pan (you may need to loosen sides with a knife.) Cool completely on a wire wrack.
Notes
This recipe makes 1 large loaf or 2 small loaves. This bread will stay fresh up to four days at room temperature if tightly wrapped.You can replace the cinnamon, nutmeg, cloves and ginger with 2 teaspoons pumpkin pie spice.