Pumpkin Pecan Chocolate Chip Bread

Place rack into the middle of the oven. Preheat to 350, and prepare a 9 X 5-inch loaf pan by spraying cooking spray onto the bottom and halfway up the sides.
In a large bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, ground cloves, and allspice. Mix in the chocolate chips and pecan pieces.
In another bowl whisk together the eggs and both sugars. Add the pumpkin, oil, and milk.
Pour wet ingredients into dry ingredient bowl. Stir until just combined, being careful not to overmix.
Pour into loaf pan, and bake for 50 minutes. Place a tented piece of tin foil over the top of the pan to prevent it from becoming too dark, and bake for an additional 15-20 minutes or until a cake tester is inserted into the middle and comes out clean.
Allow the pan to cool for at least 15 minutes before running a butterknife around the edges to loosed. Cool completely on the wire rack before slicing. Loaf also slices better if wrapped overnight in plastic wrap or aluminum foil and sliced the next day.