Preheat the oven to 350 and grease the bottom and sides of a regular loaf pan
In a large bowl, combine 1 cup flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger.
Add pumpkin, milk, eggs and butter and beat with a mixer on low until blended. Then beat on medium/high for 2 minutes
Add the final cup of flour and beat just until blended.
Pour batter into the loaf pan and bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.
Cool on a wire rack for at least 10 minutes and then remove from the pan to cool completely.
For the ganache:
In a small saucepan, bring the heavy cream just to a simmer. Place the chocolate chips in a bowl and pour the hot cream over the chips. Cover and let sit for 5 minutes (do NOT stir or touch for the entire 5 minutes!)
Starting in the center of the bowl, stir gently in circles, working your way to the outside of the bowl. The chocolate and cream will mix together like magic. Let cool at room temperature for 15 minutes, and then pour over the bread, coating the loaf evenly. Cool in the refrigerator for 1 hour to set the ganache. Store any remaining chocolate and use as frosting!