CHOCOLATE CHIP PUMPKIN BREAD

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9×5-inch loaf pan with non-stick spray. Set aside.
2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. Set aside.
3. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and milk. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not over-mix. 
4. Gently fold in the chocolate chips, if including. Pour the batter into the prepared loaf pan. Bake for 60–65 minutes. (loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown)
5. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Enjoy!!!