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1
In a large mixing bowl stir together 1-1/2 cups of the flour, the yeast, ginger, nutmeg, and cloves; set aside.
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2
In a 1-quart saucepan heat and stir milk, brown sugar, margarine or butter, and salt just until warm (120u00b0F to 130u00b0F) and margarine is almost melted.
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3
Add to the flour mixture; add pumpkin.
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4
Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly.
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5
Beat on high speed for 3 minutes.
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6
Using a wooden spoon, stir in nuts, chocolate chips and as much of the remaining flour as you can while still keeping a pliable dough.
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7
Turn dough out onto lightly floured surface.
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8
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
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9
Shape into a ball.
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10
Place in a lightly greased bowl; turn once to grease the surface.
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11
Cover and let rise in warm place until double (30 to 45 minutes).
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12
Punch dough down.
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13
Turn out onto a lightly floured surface.
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14
Cover and let rest for 10 minutes.
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15
Lightly grease an 8x4x2-inch loaf pan.
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16
Shape dough into a loaf; place in the prepared pan.
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17
Cover and let rise until double (25 to 30 minutes).
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18
Brush top with milk.
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19
Bake in a 375u00b0F oven for 35 to 40 minutes or until loaf sounds hollow when tapped.
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20
If necessary, cover with foil the last 10 to 15 minutes to prevent overbrowning.
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21
Remove from pan.
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22
Cool on a wire rack.
