Preheat oven to 350 degrees F. Grease and flour two 9x5-inch loaf pans.
In a large bowl, whisk together the pumpkin, baking soda, cloves, cinnamon, nutmeg, ginger, and salt. Add the oil, eggs, and sugar and whisk until it is thoroughly combined and there are no streaks of egg or clumps of brown sugar. Add the flour, chocolate chips and pecans, and use a rubber spatula to gently fold and stir it together until completely combined.
Divide the batter between the loaf pans and bake until a thin knife or skewer inserted into the center comes out with just moist crumbs attached, anywhere from 1 hour to 1 hour 15 minutes. Allow the loaves to cool for 15 minutes, then remove from the pans and place on a wire rack to cool completely. The loaves can be wrapped tightly in plastic wrap and stored at room temperature or in the refrigerator for up to 1 week, or frozen for up to 2 months (if you freeze them, add a layer of foil or place in a ziploc freezer bag).
Canned Pumpkin – Be sure to use plain pumpkin puree, NOT pumpkin pie filling.
Vegetable Oil – You can use any all-purpose baking oil like vegetable oil, canola oil, corn oil, or safflower oil.
Spices – You can substitute 3 teaspoons of pumpkin pie spice for the cloves, nutmeg, and ginger in the recipe. Be sure to still add the ground cinnamon.
Chocolate Chips – You can use dark chocolate chunks, milk chocolate chips, cinnamon chips, butterscotch chips, or white chocolate chips in place of some or all of the semi-sweet chocolate chips. You could also substitute raisins or dried cranberries.
Pecans – Chopped walnuts would make a great substitute and, if necessary, you can omit the nuts.
Smaller Loaves for Gifting – A 3×5-inch loaf pan will take approximately 30 minutes to bake.
Storage – The loaves can be wrapped tightly in plastic wrap and stored at room temperature or in the refrigerator for up to 1 week.
Freezing Instructions – Wrap the loaves in a double layer of plastic wrap, then a layer of aluminum foil and store in a ziploc freezer bag. Freeze for up to 2 months; thaw overnight in the refrigerator.