In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large bowl, combine the pumpkin, granulated sugar, brown sugar, oil, milk, and eggs. Whisk together until very smooth.
Add the flour mixture to the pumpkin mixture and whisk until combined. Stir in the chocolate chips.
Pour the batter into the prepared loaf pan. Gently tap bottom of pan on counter to help release any air bubbles. Bake in preheated oven about 60 to 70 minutes until a wooden toothpick comes out clean. Start checking early; ovens vary and so will cook times.
Place pan on a wire cooling rack and let the bread cool in the pan for one hour. Remove bread from pan and continue cooling on wirerack. Make sure bread is cooled completely before slicing.