Using either a large bowl and a hand mixer or a stand mixer with a whisk attachment, beat the coconut sugar, maple syrup, eggs, vanilla extra, and coconut oil until the sugar has dissolved and the eggs are frothy, about three minutes.
Add the pumpkin puree, salt, and coconut milk. Beat to combine with the egg and sugar mixture.
In a small bowl, whisk together the coconut flour, tapioca flour, and pumpkin spice being sure to break up any flour clumps.
With the mixer on, slowly add the dry ingredients into the wet ingredients, scraping down the sides of the bowl as needed. Once all the flour has been added and fully mixed, let the batter rest for 5 minutes so the coconut flour can absorb the liquid.
Add the baking powder and baking soda to the batter and mix. Fold in the chocolate chips.
Line a 4½ x 8-inch loaf pan with parchment paper and pour the batter into the pan. Bake for 60 - 75 minutes, or until the top of the bread is browned and slightly crusty and a toothpick comes out clean when inserted in the middle.
This pumpkin bread will keep in the fridge for up to four days. Store the bread in a sealed container lined with paper towels to wick away moisture.
This pumpkin bread will keep in the freezer for up to three months. To freeze, let the bread cool completely before slicing the pumpkin bread and wrap individual slices in freezer paper and aluminum foil before putting them all into a large zip lock bag.
The recipe is gluten free as written.
The recipe is dairy free as written.