Preheat the oven to 350°F(177°C). Grease 8 ½ * 4 ½ inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side. If you like, you can grease and flour the dish instead of parchment paper.
Mix the flour, baking powder, cinnamon, nutmeg, ginger, allspice, cloves and salt if using in a large bowl. Set aside.
Place the egg and sugar in a medium bowl and whisk for almost 30 seconds until combined. Mix in the melted butter. Add the pumpkin puree and stir until mixed.
Pour the wet ingredients into dry ingredients. Don’t overmix. Fold the chocolate chips into the mixture with a spatula. If you like, you can sprinkle some extra chocolate chips on top.
Place the mixture into a loaf pan. If you like, you can sprinkle some extra chocolate chips on top. Bake for almost 55 minutes or until a toothpick inserted into the middle comes out clean with few moist crumbs.
When you remove the pan from the oven, let the pumpkin bread cool completely on a wire rack in the pan. Slice when completely cools.