Prepare pand and preheat oven. Choose either 8 inch fluted brioche mold, bake at 325 F (170 C) for about 70-75 minutes, or 9x5 inch loaf pan at 350 F (180 C) to bake for 60-65 minutes.
In a medium bowl hand whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large bowl whisk together vegetable oil with granulated sugar and dark brown sugar.
Next, add pumpkin puree, eggs, and vanilla. Whisk until mixed.
Spoon half of the flour mixture into the wet mixture, mix until combined. Then repeat with the remaining flour mixture.
Fold in chocolate chunks if using them.
Spoon batter into desired baking pan. Brioche Mold or Loaf Pan.
Bake for 60-65 minutes or until toothpick inserted into the center comes out with only small crumbs.
Place pan on cooling rack to completely cool, before inverting pan onto serving dish and removing pumpkin bread.