Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan with a little bit of oil and line with parchment paper, leaving overhang on the sides. Note: The paper overhang will help you remove the bread easily since the top will have chocolate chips.
Dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, allspice, ground ginger, ground nutmeg, ground cloves, and salt until evenly combined. Set aside.
Wet ingredients: In another large bowl, whisk eggs, granulated sugar, brown sugar, vanilla extract, pumpkin puree, milk, and vegetable oil until well combined.
Add dry ingredients into wet ingredients, and mix until just combined and no pockets of flour remain. Do not overmix.
Fold in the ¾ cup of chocolate chips using a rubber spatula until just combined. Transfer the batter to the prepared loaf pan. Sprinkle the top with the remaining 2 tablespoons of chocolate chips.
Bake for 55-65 minutes, or until a toothpick inserted in the middle comes out clean. If browning too fast, carefully cover it loosely with foil (usually after 45 minutes). Be careful not to smear the chocolate chips with foil. Tip: Try not to open and close the oven too much. This will cause the bread to sink in the middle or be undercooked.
Remove from oven and let it cool in the pan on a wire rack. Slice and serve warm. Enjoy!