Coat the bottom of 9 (5"x3") bread loaf tins with non stick baking spray and set aside.
In a large bowl combine the flour, baking soda, salt, cinnamon, all spice, ground cloves, and ground ginger. Sift together.
In a separate mixing bowl combine the pumpkin puree, eggs, sugar, oil, water, and vanilla. Beat on medium speed until smooth and no longer lumpy.
Slowly add the dry ingredients to the wet making sure to scrape the sides of the bowl. Once it is all mixed together add the chocolate chips and stir.
Fill the prepared tins 2/3 full. Place all the tins on a baking sheet for ease in transporting to the oven. Bake for 40-45 minutes or until toothpick inserted in the center comes out clean. Let cool and enjoy!