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Preheat a fan forced oven to 160C / 320F. Spray a 8x4-inch loaf tin with oil spray and line the sides and bottom with baking paper. Set aside.
Add the flour, allspice, nutmeg, cloves, cinnamon, salt and bicarb soda to a large mixing bowl. Use a whisk to mix together. Take 1 tbsp of dry ingredients and add into a bowl with the chocolate chips. Use a spoon to mix around to coat the chocolate chips. This will help stop them from sinking to the bottom as the cake bakes.
To a separate bowl add the pumpkin puree, oil, eggs, caster sugar, brown sugar and vanilla extract and use a whisk to combine until smooth. Pour into the dry ingredients and stir until everything is well combined. Add the chocolate chips and fold through the batter using a spatula.
Pour into the prepared baking tin and add an extra sprinkling of chocolate chips on top. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the tin for 10 minutes, then transfer over to a cooling rack and allow to cool to room temperature. Slice and serve.