Pumpkin Chocolate Chip Bread

Preheat your oven to 350°F (175°C) and thoroughly grease a 9x5-inch loaf pan with butter or non-stick cooking spray.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
In a large mixing bowl, beat the eggs, granulated sugar, and vegetable oil with an electric mixer on medium speed for about 2 minutes until the mixture is pale and slightly thickened.
Stir in the water, pumpkin puree, and vanilla extract with a wooden spoon until the wet ingredients are fully incorporated and smooth.
Gradually add the dry flour mixture to the wet ingredients, stirring gently just until no streaks of flour remain; be careful not to overmix the batter.
Fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it into an even layer, then bake for 60-70 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Let the bread cool in the pan on a wire rack for 15 minutes before turning it out onto the rack to cool completely, about 2 hours, before slicing.