Preheat your oven to 3500F (1750C). Grease and flour two 8.5x4.5-inch loaf pans, or line the bottoms with parchment paper and then spray the entire pan with cooking spray for easy release.

In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, nutmeg, cloves, and optional ginger. Whisk until uniformly combined.

Add the semi-sweet chocolate chips to the dry ingredient mixture. Toss them gently to coat them completely with flour. This crucial step helps prevent the chocolate chips from sinking to the bottom during baking, ensuring they are evenly distributed throughout the bread.

In a separate large bowl, whisk together the wet ingredients: granulated sugar, light brown sugar, vegetable oil, room temperature eggs, pure vanilla extract, canned pumpkin puree, and room temperature whole milk. Whisk until the mixture is smooth and well combined.

Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, mix gently until just combined. Avoid overmixing the batter as this can overdevelop the gluten, leading to a dense or gummy texture. A few streaks of flour are acceptable.

Divide the batter evenly between the two prepared loaf pans. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. For precise doneness, the internal temperature should reach 195-2000F (90-930C). If the tops begin to brown too quickly, loosely tent the pans with aluminum foil.

Allow the baked pumpkin bread loaves to cool in their pans on a wire rack for at least 15-20 minutes. This essential step allows the bread to finish setting and prevents it from crumbling when removed. Afterward, carefully invert the loaves onto the wire rack to cool completely before slicing to avoid a gummy texture.