Pumpkin Bread with Chocolate Chips and Pecans

Preheat the oven to 350°F / 175°C (320°F convection / 160°C fan). Grease a 9x5-inch loaf pan (23 x 12.5 cm) and line it with parchment paper so it lifts out easily.
In a bowl, whisk together 220 g all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ¾ tsp sea salt, 2 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground cloves, and ½ tsp ground ginger until evenly combined.
In a separate large bowl, whisk 100 g granulated sugar, 150 g light brown sugar, and 120 ml vegetable oil until smooth. Add 2 large eggs, one at a time, whisking well after each. Stir in 340 g pumpkin puree, 80 ml water, and ½ tsp vanilla extract extract until fully combined.
Add the dry ingredients to the wet mixture and fold gently until just combined. Fold in 80 g chocolate chips and 80 g chopped pecans. Pour the batter into the prepared pan, smooth the top, and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Set the loaf tin on a wire rack and let the bread cool inside the tin for 1 hour. Lift it out and let it cool completely before slicing.