Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan and line it with parchment paper.

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves (if using), and salt.

In a medium bowl, whisk the granulated sugar, brown sugar, and melted butter until smooth.

Beat in the pumpkin puree, eggs, and vanilla extract until fully incorporated.

Gently fold the flour mixture into the pumpkin mixture using a rubber spatula until just combined.

Fold in the chocolate chips carefully, reserving a few to sprinkle on top.

Pour batter into the prepared loaf pan and smooth the top. Sprinkle remaining chocolate chips evenly over the surface.

Bake for 60-70 minutes, starting to check at 60 minutes with a toothpick; it should come out with a few moist crumbs but no raw batter. Tent with foil if browning too fast.

Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack.

In a small saucepan, melt the butter over medium heat, swirling occasionally until golden brown and nutty (about 4-5 minutes). Remove from heat immediately.

Pour browned butter into a bowl and whisk in powdered sugar, vanilla, and milk one tablespoon at a time until smooth and pourable.

Drizzle the brown butter glaze over the warm loaf and let it drip down the sides.

Allow the glaze to set for about 20 minutes before slicing.