Preheat your oven to 350°F (175°C) and prepare a 9x5 loaf pan with cooking spray and parchment paper.

In a large bowl, whisk together the flour, cocoa powder, sugar, salt, baking soda, and spices until well blended.

In another bowl, mix the pumpkin puree, vegetable oil, and eggs until smooth and velvety.

Gradually pour the dry ingredients into the wet mixture, stirring gently until just combined, then fold in the chocolate chips.

Transfer the batter to the prepared loaf pan and bake for about 45 minutes until a toothpick comes out with moist crumbs.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

To make the ganache, heat the heavy cream until simmering, pour it over the dark chocolate chips, and stir until smooth.

Once cooled, spread the ganache generously over the top of the bread.