• Heat oven to 350°Fahrenheit/175°Celsius. Grease a 8.5×4.5" loaf pan and line it with parchment paper.
• In a large bowl, whisk together pumpkin puree, vegetable oil, sugar, eggs, and vanilla until smooth. Add the baking powder, baking soda, spices, and salt. Mix until completely combined. Add flour and stir, stopping when you no longer see streaks of flour.
  1 ⅓ cup canned pumpkin, 2 large eggs, 2 teaspoons vanilla extract, 8 tablespoons neutral oil, 1 ¼ cup white sugar, ½ teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ½ teaspoon kosher salt, 2 cups all purpose flour, ¼ teaspoon ground cloves
• Mix in the mini chocolate chips.
  ⅔ cups mini chocolate chips
• Pour the batter into the prepared pan, tap on the counter to remove any air bubbles. Use a butter knife to draw a line down the middle of the loaf, this will help create a weak spot in the loaf and give a nicer looking crack down the middle of the bread.
• Bake in the preheated oven for 65-75 minutes. A toothpick inserted should come out clean! Let the loaf cool completely in the loaf pan.

Chocolate Ganache

• In a small saucepan, bring your heavy cream to a simmer (not a boil!). Place your chopped chocolate in a medium bowl, and pour the heavy cream on top. Leave for 3 minutes.
  4 oz semisweet chocolate, ½ cup heavy cream
• With a rubber spatula, swirl the two together until it is completely smooth. Sprinkle over your salt. Let it sit until it is a harder consistency, about 15 minutes. Spread on top of your loaf.
  pinch salt