Pumpkin Chocolate Chip Bread

Preheat the oven to 350˚ and grease a 9 inch loaf pan with butter or baking spray.
In a large mixing bowl, combine the pumpkin puree, melted butter, eggs, milk, and vanilla extract and whisk together until smooth.
In a separate mixing bowl, whisk or sift together the flour, both sugars, baking powder, cinnamon, nutmeg, cloves, allspice and salt.
Add the dry ingredients into the wet ingredients and fold them together using a rubber spatula until they are just combined and no dry pockets remain.
Reserve a small handful of the chocolate chips to place on top of the bread and fold the remaining chips gently into the batter.
Pour the batter into the prepared loaf pan and smooth the top into an even layer. Sprinkle the top with the reserved chocolate chips and bake in the preheated oven for 50-60 minutes until a toothpick comes out clean when inserted into the middle.
Allow the bread to cool for 10-15 minutes in the pan and then gently move it to a cooling rack to finish cooling.