Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy removal. Lightly grease the sides.

In a large bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.

In a separate bowl, whisk the wet ingredients: pumpkin purée, eggs, oil, milk, and vanilla until smooth and glossy.

Pour the wet mixture into the dry mixture. Stir with a spatula until just combined, being careful not to overmix.

Toss the chocolate chips with 1 teaspoon of the dry mixture, then fold them into the batter. This helps them float evenly.

Transfer the batter to the prepared pan and smooth the top. Sprinkle extra chocolate chips and turbinado sugar on top if desired.

Bake for 55–70 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.

If the top is browning too fast, tent with foil at the 45-minute mark.

Cool in the pan for 15 minutes, then lift out using the parchment and cool fully on a rack.

Slice thick and serve warm or at room temperature, optionally with salted butter or warm maple syrup.