Preheat oven to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick cooking spray, set aside.
In large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mix in chocolate chips.
Make a well in center of flour mixture then set aside.
In a separate medium mixing bowl whisk together granulated sugar, brown sugar, melted butter and vegetable oil.
Add in eggs then whisk until blended. Add in pumpkin, apple juice and vanilla and whisk until well combined.
Pour pumpkin mixture into well in flour mixture and fold and stir with a rubber spatula just until combined. Pour into prepared loaf pan.
Bake in preheated oven until toothpick inserted into center comes out practically clean (a moist crumb or two is fine, but no batter), about 55 - 60 minutes.
Cool in pan for about 5 minutes then run a knife around edges of loaf to ensure it's loose. Invert onto a wire rack then turn upright.
Cool on wire rack about 30 minutes then transfer to an airtight container to cool completely. Note that it's even better the second day.
Recipe source: Cooking Classy