Preheat your oven to 350 degrees.
Prepare a bread pan by spraying it with non stick spray and then sprinkle it with flour to coat completely.
In a large mixing bowl, combine your pumpkin puree, Greek yogurt, eggs, coconut oil and milk, and stir to combine.
Add in your Brown Sugar Splenda Blend
In a separate bowl combine your baking soda, salt, cinnamon, ground cloves, ground nutmeg, and flours. Mix together.
Add your dry ingredients in with your wet ingredients and stir together.
Dump in your chocolate chips and fold them into the batter.
Pour your batter into your bread pan.
Bake for 45-55 minutes until an inserted toothpick comes out clean.