1-First, set your oven to 350 degrees F and prepare two bread pans by lining the bottom with parchment paper and spraying with cooking spray. This helps the bread release easily and prevents sticking.

2-Next, cream the 2 cups sugar and 1/2 cup softened butter using an electric mixer until smooth and fluffy, which usually takes about 2-3 minutes.

3-Then, add the 3 large eggs, 15 ounces pumpkin puree, and 2 teaspoons vanilla to the mixture, and beat until everything blends together evenly.

4-In another bowl, combine the 2 3/4 cups all-purpose 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. Gradually mix this dry blend into the wet ingredients, alternating with 1/2 cup milk, starting and ending with the flour mixture to keep the batter smooth.

5-Once combined, gently fold in the 12 ounce package of chocolate chips to add those gooey bites throughout.

6-Pour the batter into the prepared pans and bake for 45-55 minutes. For mini loaves, reduce the time to 25-35 minutes, and check doneness with a toothpick.

7-Let the bread cool in the pans for a few minutes before moving to a wire rack.