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Preheat the oven to 350 degrees.
Grease a 9x5 inch loaf pan and set aside.
In a medium bowl whisk the all purpose flour, pumpkin pie spice, baking soda and salt together.
In a large bowl, cream the butter and granulated sugar together with an electric mixer on high speed until fluffy, 1-2 minutes.
Then add in the eggs and vanilla and mix for 1 minute on medium-high speed until pale in color.
Then add in the canned pumpkin puree and buttermilk and mix until combined.
Then add the dry ingredients to the wet ingredients and combine.
Then mix in the chocolate chips.
Pour the batter into the prepared loaf pan and bake the pumpkin bread for 65-70 minutes, or until a toothpick comes out clean from the center with only a few crumbs on it.
Once it is finished baking, let it cool in the pan completely on a cooling rack. (Sprinkle extra chocolate chips over the bread after it's been out of the oven to 15 minutes if you wish.)
Once the bread is completely cooled remove it from the pan, slice it and serve!
Store the bread in an air tight container for up to four days.