Grease and flour two 9x5 in loaf pans. (I also like to line the bottom of the pans with wax or parchment paper.) Preheat oven to 350 degrees F.
Add the sugar and butter to a mixing bowl and beat them with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine.
In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.
*For mini loaves, check them around 35 min of baking, then every 5 min. after that (if they need it) until they are done.
Recipes makes two 9x5 inch loaves, OR four mini loaves, OR one regular loaf and two mini loaves.Storing instructions: Allow pumpkin bread to cool completely and store it in an airtight container at room temperature for up to 5 days. After 5 days, store it in the refrigerator for up to 5 additional days. Freezing instructions: Pumpkin bread freezers really well! Allow it to cool completely and store it in a freezer-safe resealable bag. Pumpkin bread can be frozen for up to 3 months. Thaw overnight in the refrigerator.Looking for Pumpkin muffins?