Preheat the oven to 350F degrees. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together. In a large bowl, combine the pumpkin, sugars, yogurt, oil and eggs. Whisk together until combined.

Pour the dry ingredients into the wet ingredients and gently mix together using a rubber spatula. There may be a few lumps - do not overmix. Gently fold in the chocolate chips.

Pour the batter into the prepared load pan. Bake for 60-65 minutes. Be sure to loosely cover the pan with foil half way through to prevent the top from browning too fast.

To test if the bread is done, insert a toothpick into the center of the bread. It should come out clean with a small amount of moist crumbs. Depending on your oven this can be before or after the 1 hour mark. Start checking around the 55 minute mark.

Allow the bread to cool completely on a wire rack before removing.

Tip! To keep this bread fresh, store in an airtight container in or out of the refrigerator for 7 days.