For the Pumpkin Chocolate Chip Bread

• Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the long sides. Spray the parchment, too.
• Make the cake batter. In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the pumpkin puree, oil, vanilla, and sugar. Whisk on medium-low until just combined, about 1 minute, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition. With the mixer on low, gradually add the dry ingredients and whisk until just combined. Scrape down the bottom and sides of the bowl once more, and whisk on medium for an additional 15 seconds. Remove the bowl from the stand mixer and use the rubber spatula to mix in the mini chocolate chips until evenly distributed throughout.
• Assemble the loaf cake. Pour the batter into the prepared pan and use an offset spatula to smooth the top. Sprinkle with the remaining sugar for the garnish, then sprinkle with the remaining mini chocolate chips.
• Bake the loaf cake. Set the loaf pan on a sheet pan and bake for 1 hour and 15 minutes, or until a skewer inserted into the center of the cake comes out with a few crumbs attached. There will still be patches of sugar on top, but that’s totally okay, I promise! In fact, that’s the look you want. Cool on a wire rack.
• Serve and store. Serve warm or at room temperature. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 3 days.