Instructions: Preheat the oven to 350 degrees F. Butter and flour a 10-inch bunt pan. Into a bowl sift the flour, baking powder, salt, cinnamon, nutmeg, ginger and clove. In a bowl with an electric mixer cream the butter, add the sugars, a little at a time, and beat the batter until light and fluffy. Beat in the eggs, a little at a time, until combined. Beat in the vanilla and pumpkin puree until combined well. Stir in the chocolate chips and nuts. Transfer the batter to the prepared pan, smoothing the top, and bake for 45 to 50 minutes, or until a cake tester inserted in the center comes out clean. Let cool in the pan on a rack for 5 minutes. Invert onto the rack to cool completely. Wrap in plastic and foil and store in the refrigerator for up to 5 days. ( FOR PACKING: wrap in colored plastic wrap and put in a box that is at least 2 inches bigger than loaf on all sides. I put plastic bags all around for shock absorbers. The kind you get at the grocery store. They do not weigh anything and do the job well).

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