Pumpkin Chocolate Chip Bread

This is another dairy and egg-free recipe. The chocolate chips add a little extra sweetness to this dense, and packed with fall flavor pumpkin bread.
Enjoy!

Pumpkin Chocolate Chip Bread
Serves 9

Ingredients:

1 1/2 flax eggs (1 1/2 Tbsp. flaxseed meal mixed with 4 Tbsp. water)
1 cup pumpkin puree
1/3 cup maple syrup
1/4 cup brown sugar
3 Tbsp. melted coconut oil
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. sea salt
1/2 cup coconut milk
1 cup whole wheat pastry flour (or substitute 1/2 cup all-purpose flour and 1/2 cup whole wheat flour)
1/3 cup oat bran
1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 350 degrees.  Spray loaf pan with cooking spray.
2. In a large bowl, prepare the flax eggs by mixing water and flaxseed meal, letting it rest for 5 minutes.
3. Add pumpkin puree, maple syrup, brown sugar, melted coconut oil, and stir.
4. Then add baking soda, baking powder, cinnamon, salt, stir again.
5. Add coconut milk, stir again.
6. Add whole wheat pastry flour and oat bran, stir until just combined.
7. Stir in chocolate chips.
8. Pour batter into loaf pan and bake until a knife or toothpick inserted into center comes out clean - about 50-60 minutes.
9. Allow to cool in pan for 10 minutes, then transfer to plate or wire rack to cool before slicing.