• Preheat the oven to 325 degrees F. Grease and flour two 9x5-inch loaf pans.
• In the bowl of a stand-mixer, cream the butter and sugar together until combined and creamy. Beat in eggs, one at a time, just until combined. Mix in pumpkin puree.
• In a separate, medium bowl, combine flour, baking soda, salt, nutmeg, cinnamon and cloves. Whisk until combined. Gradually add this dry mixture into the wet mixture just until blended. Stir in chocolate chips. Divide batter evenly among the two prepared loaf pans and spread the batter out evenly.
• Bake in the preheated oven for 55 to 65 minutes. Cover the pans with a piece of foil halfway through the bake time, to avoid over-browning. Check for doneness at the 55 minute mark with a toothpick. It is fine if there is a few wet crumbs. Do not over bake!
• Remove from oven and let bread cool in pans for 10 minutes. Carefully remove bread from pans and place on a cooling rack. Gently poke a few holes over the tops of the bread with a fork.

Glaze

• Mix the powdered sugar and milk together until combined. Pour glaze evenly over the holes of the two loaves of bread. Let bread cool at least another 45 minutes or so before slicing and serving. Enjoy!