Ingredients

• 1 cup 100% pure pumpkin puree
• 1/4 cup melted coconut oil
• 1/4 cup + 2 tablespoons pure maple syrup
• 1/4 cup + 2 tablespoons coconut sugar
• 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
• 1 teaspoon pure vanilla extract
• 1 1/2 cups gluten free oat flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup almond meal
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup vegan chocolate chips
• 2 tablespoons vegan chocolate chips

Instructions

1. Preheat the oven to 350°F. Grease an 8-inch or 9-inch loaf pan.
2. Mix the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla.
3. Add the dry ingredients: oat flour, cocoa powder, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Using a rubber spatula, fold until just incorporated, making sure no flour patches remain. Fold in Add-in chocolate chips.
4. Pour batter evenly into prepared loaf pan. Sprinkle chocolate chips on top of the loaf.
5. Bake for 55-70 minutes. Test for doneness.
6. Allow to cool on a cooling rack for 2-3 hours, or until completely cool. Lift the loaf out and place on a clean workspace. Slice and enjoy!