Preheat oven to 325 F degrees. Spray 2 9x5" loaf pans with a baking spray (I use this one), and set aside.
In a mixing bowl, add flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves. Whisk to combine well. Set aside.
To the bowl of a stand mixer (or large mixing bowl and use a handheld mixer), add butter and sugar and beat on MED until well blended, about 1-2 minutes.
Add eggs, one at a time, beating in between each addition. Beat about 2 minutes until light and fluffy. Add pumpkin and beat until mixed.
Add half of the dry ingredients mixture, beating on LOW until JUST combined. Add remaining dry ingredients mixture and beat on LOW again until just combined.
Remove bowl from mixer and stir in 3/4 cup chocolate chips. Pour batter into both prepared loaf pans, dividing the batter as evenly as possible.
Bake 60-75 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. Let loaves cool in the pans about 10-15 minutes, then remove to a wire cooling rack to cool completely.
After loaves are on the wire cooling rack, if desired, sprinkle with a few extra chocolate chips. The residual heat from the loaves will soften them, but not melt them completely all over the bread.