1. Preheat oven to 350 degrees. Grease a 9 x 5 pan with nonstick cooking spray, set aside.
2. Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-8 minutes. Allow the butter to cool.
3. Meanwhile in a medium bowl combine flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt, set aside.
4. Add the cooled butter to a large bowl along with the pumpkin puree, brown sugar, eggs, buttermilk and vanilla.
5. Fold the dry ingredients into the wet ingredients making sure not to over mix. Fold in the chocolate chips.
6. Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.
7. Let the bread cool on a wire rack for 15 minutes then transfer to a cooling rack to cool completely.
8. Once cooled pour the ganache over the pumpkin bread, smoothing top if desired, and serve.

Chocolate Ganache

1. In a small saucepan heat the chocolate chips and heavy cream until melted, whisking constantly.
2. I made the ganache thicker so it is spreadable on the bread. If the ganache is too thick add more heavy cream.