Adjust oven rack to lower third position and preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with non-stick spray.

In a large bowl, whisk flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until combined.

In another bowl, whisk eggs, granulated sugar, and brown sugar until combined. Add pumpkin puree, oil, and orange juice.

Pour wet mixture into dry ingredients. Gently fold with a spatula until just combined; do not overmix. Fold in chocolate chips if using.

Pour batter into prepared loaf pan. Bake 60–65 minutes, loosely covering with foil halfway through to prevent over-browning. Bread is done when a toothpick comes out mostly clean.

Cool bread completely in the pan on a wire rack before removing and slicing. Store covered at room temperature for 3–4 days or in the fridge for up to a week.