1cupbuttermilkor substitute 1 cup whole milk with juice of one lemon
1/2cupsemi-sweet chocolate chips
Preheat the oven to 350°F with a rack placed in the center of the oven. Prepare an 8.5 x 4.5 x 2.75-inch loaf pan (affiliate link) by spraying with baking spray and lining with parchment paper.
In a medium bowl, sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter. Mix in eggs, one at a time, then add the pumpkin, mixing thoroughly. Add flour mixture and buttermilk, alternating until incorporated. Try to end with the flour mixture addition, and be sure not to over mix. Stir in the chocolate chips.
Divide the batter into the prepared loaf pans.
Bake for 45 minutes to one hour or until a toothpick inserted in the center comes out clean.
Transfer to a wire rack to cool completely before serving.
Can I make this in a 9x5 inch loaf pan? Yes, absolutely. Just keep an eye on it when baking -- it may take less time to bake since it won't be as tall a loaf.