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1
Adjust the oven rack to the lower third position and preheat the oven to 350 degrees.
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2
Lowering the oven rack prevents the top of your bread from browning too much too soon.
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3
Spray a 9x5 inch loaf pan with non-stick spray and set aside.
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4
In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined.
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5
In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined.
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6
Whisk in the pumpkin, oil, and orange juice.
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7
Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon.
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8
There will be a few lumps.
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9
Do not overmix.
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10
Gently fold in chocolate chips.
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11
Pour the batter into the prepared loaf pan.
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12
Bake for 60 to 65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown.
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13
The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
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14
This may be before or after 60 or 65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark.
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15
Allow the bread to cool completely in the pan on a wire rack before removing and slicing.
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16
The bread will stay fresh in an airtight container (it tastes better on day 2) at room temperature or in the refrigerator for up to 10 days.
