Preheat oven to 350. Spray a 9x5 loaf pan with nonstick spray. Set aside.
In a large bowl, whisk together baking blend, baking soda, cinnamon, nutmeg and salt. In a large bowl, beat together eggs, sugars and ricotta until smooth. Stir in half the dry ingredients, followed by buttermilk, then the remaining dry ingredients. Fold in chocolate chips.
Transfer to prepared loaf pan and loosely cover with tin foil. Place in the lower rack of your oven and bake for 30 minutes. Remove foil and continue baking until set and a toothpick inserted in the center comes out clean with just a few crumbs, about an other 30 minutes. Cool completely, slice and serve. Leftovers may be stored in an airtight container for 7-10 days.
Recipe by Ari's Menu at https://arismenu.com/pumpkin-ricotta-chocolate-chip-bread/