Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray and line the bottom with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, salt, baking soda, cinnamon, nutmeg, allspice, cardamom, and ginger.

In a separate bowl, whisk together the pumpkin puree, vegetable oil, and eggs until smooth and well combined.

Gradually add the dry mixture to the wet mixture, folding gently until just combined. Fold in the chocolate chips.

Pour the batter into your prepared loaf pan and spread it out evenly. Bake for approximately 45 minutes.

After baking, remove the pan from the oven and let it cool in the pan for about 10 minutes. Then turn the chocolate pumpkin bread out onto a wire rack.

To make the ganache, heat the heavy cream in a saucepan until it simmers. Pour it over the dark chocolate chips and let sit for 2 minutes, then stir until smooth.

Spread the ganache generously over the top of the cooled loaf and let it set slightly before slicing.