Pumpkin Chocolate Chip Bread

1 and 3/4 cups all-purpose flour
1 t. baking soda
2 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
3/4 t. salt
2 large eggs
3/4 c. sugar
1/2 c. packed brown sugar
1 1/2 c. pumpkin puree (canned or fresh)
1/2 c. vegetable oil
1/4 c. orange juice (or milk)
1 c. semi-sweet chocolate chips

Adjust the oven rack to the lower third of the oven and preheat to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
In a large bowl, mix the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, mix the eggs, granulated sugar, and brown sugar together until combined. Mix in the pumpkin, oil, and orange juice. Pour the wet ingredients into the dry ingredients and gently mix together. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan. Bake for 60-65 minutes. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
Allow the bread to cool completely in the pan on a wire rack before removing and slicing. 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.

Make ahead tip: Baked bread can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
This recipe makes incredible pumpkin chocolate chip muffins too – about 20 minutes in the oven, same oven temperature.