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Adjust the oven rack to the lower third and preheat to 350°F (177°C). Grease a 9×5-inch metal loaf pan with non-stick spray.
Combine Dry Ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
Combine Wet Ingredients: In a medium bowl, whisk eggs with granulated and brown sugar until smooth. Whisk in pumpkin puree, oil, and orange juice until combined.
Mix Wet & Dry Ingredients: Pour wet ingredients into dry ingredients and gently fold with a spatula or wooden spoon. A few lumps are fine. Fold in chocolate chips if using.
Bake: Pour batter into the prepared loaf pan. Bake 60–65 minutes. Loosely cover with foil halfway through to prevent over-browning. Bread is done when a toothpick inserted comes out with a few moist crumbs. Begin checking at 55 minutes.
Let bread cool completely in the pan on a wire rack before slicing. Store at room temperature for 3–4 days or in the fridge up to a week.