Position an oven rack in the lower third of the oven and heat to 356F (180C).
Lightly grease loaf tin and line with a strip of baking paper on the bottom (this will make removing the loaf easier). Set aside.
Prepare and measure all ingredients using measuring cups.
In a small mixing bowl, add whole grain flour. Add in baking powder, baking soda, pinch of salt and Pumpkin Spice. Mix everything with a spoon.
In a large mixing bowl combine pure maple syrup, pumpkin puree and melted coconut oil. Use the whisk and mix it until you get nice and even texture.
Add in eggs, one by one, and stir using the whisk.
When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
Stir in chopped dark chocolate or chocolate chips and fold everything together. Spread the batter evenly in lined loaf tin.
Bake 40-45 minutes (until a toothpick inserted into the center come out almost clean).
Remove from the oven. Allow pumpkin bread to cool in the tin for a few minutes before carefully lifting it out. Cool completely on a wire rack.
Once cool, slice and serve.
As a measure, I used US cup (240ml).Substitutions
You can substitute whole grain Spelt flour with whole wheat flour or all-purpose flour.
Substitute MAPLE SYRUP with honey or date syrup.
If you’re about to use canned pumpkin puree for this recipe, look for 100% pure pumpkin puree, the one without added sugars or artificial flavorings. Also, double-check your can and make sure you have the pumpkin puree NOT pumpkin pie filling.
This recipe calls for pumpkin puree (100% pure pumpkin), not pumpkin pie filling! Pumpkin puree is made with just pumpkin, while pumpkin pie filling has all kinds of ingredients and flavors added in. Double-check your cans and make sure you have the right stuff!
Substitute coconut oil with avocado oil or ghee or butter.