Preheat the oven to 350. Spray two 9x5 loaf pans with non-stick spray.
In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin, sugar, oil, milk, eggs and vanilla until well combined.
In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Add by spoonfuls to the mixing bowl, mixing on low to combine, then on medium speed for 1 minute. Stir in the chocolate chips and/or pecans, if using them.
Divide the batter between the two pans. Bake on the middle rack in the oven for 55-65 minutes, until the top is cracked and golden brown, and a skewer inserted in the middle comes out clean.
Cool in the pans for 10 minutes, then turn out onto a wire rack. Cover loosely with a clean kitchen towel and cool completely.
For the cream cheese icing (which I never use if I add chocolate chips, but this time I only added pecans to the batter), mix the following ingredients with an electric mixer until smooth, and spread over the top of the bread before slicing. This makes a generous amount of icing, and can easily be halved and still yield enough for two loaves.
Cream Cheese Icing
Yields 2 loaves
Recipe from Curly Girl Kitchen