Lightly grease a 2-pound loaf pan and line the base with baking parchment.
Cream together the butter and sugar in a bowl until light and fluffy.
Gradually add the eggs, beating well after each addition.
Add the pumpkin puree and mix well.
Stir in the chocolate chips.
Sift the flour and carefully fold it into the mixture.
Spoon the mixture into the prepared loaf pan and make a slight dip in the center of the top with the back of the spoon.
Bake in a preheated oven at 350F for about 45 minutes, or until a toothpick inserted into the center of the load comes out clean.
Cool in the pan for 5 minutes before carefully turning out and leaving on a wire rack to cool completely.
Glaze: In a small bowl, combine the sugar, milk and vanilla. Stir until smooth. Let stand for 5 minutes to thicken if desired. Spoon over bread. Drizzle on top of pumpkin chocolate tea bread.