Instructions

1. Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
2. In a large mixing bowl, whisk the eggs for 10 seconds.
3. Add pumpkin puree, honey, avocado oil, pumpkin pie spice, baking powder, baking soda, salt and whisk until combined.
4. Add spelt or whole wheat flour and stir gently just enough to combine. Be careful not to over mix.
5. Add almost all chocolate chips and give a few more gentle stirs to combine.
6. Pour batter into prepared loaf pan and level gently with spatula. Sprinkle remaining chocolate chips on top. Bake for 50-60 minutes our until the toothpick inserted in the middle comes out clean.
7. Remove from the oven and transfer to a cooling rack to cool off for 30 minutes.
8. Holding onto the flaps of parchment paper remove chocolate chip pumpkin bread from a loaf pan and let it cool almost completely before slicing. Cut into 10 slices with serrated bread knife.
9. Store: Store covered in a cool dry place for up to 5 days. Freeze in an airtight container for up to 3 months.