Preheat your oven to 350°F and position a rack in the center. Grease a standard 9x5-inch loaf pan with non-stick cooking spray, then line the bottom with parchment paper for effortless removal.

Combine 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp cloves in a medium bowl. Whisk for 8–10 seconds until spices distribute evenly throughout the dry mixture.

Whisk together 1 3/4 cups pumpkin puree, 1 1/4 cups sugar, 1/2 cup vegetable oil, 2 large eggs, and 1/3 cup water in a large mixing bowl. Beat for 45–60 seconds until the mixture appears smooth and slightly glossy, ensuring eggs are fully incorporated.

Pour the wet ingredients into the dry ingredients and fold together using a rubber spatula with 12–15 gentle strokes. Avoid overmixing; a few flour streaks remaining is better than developing gluten, which creates dense texture in moist pumpkin chocolate chip bread recipe applications.

Add 1 cup chocolate chips and 1/2 cup walnuts in the final fold, distributing them evenly with 3–4 additional strokes. Pour the batter into your prepared loaf pan and smooth the top with the back of your spatula.

Bake for 50–52 minutes until a toothpick inserted into the center emerges with just a few moist crumbs attached. The top should turn golden brown, and the edges should pull slightly away from the pan sides.

Cool the loaf in the pan for 15 minutes before turning it out onto a wire rack. Allow complete cooling (at least 2 hours) before slicing to prevent the interior from falling apart.