Preheat the oven to 350
Put together the dry ingredients. Mix the flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl. Set aside.
In a large bowl, whisk together the coconut sugar and coconut oil until smooth.
Then whisk in one egg at a time. Add the vanilla, milk, and pumpkin. Whisk again until smooth.
Slowly stir the dry ingredients into the wet ingredients just until the flour is moist. Don’t over mix the batter.
If you’re using, stir in the chocolate chips. Again, do not over mix.
Pour the batter into a 9 x 5 bread pan sprayed with cooking spray. Spread it out evenly in the pan. If you want, sprinkle a few more chocolate chips on the top of the batter.
Bake for 50 – 55 minutes. The pumpkin bread is done when you can insert a toothpick into the center of the loaf, and it comes out clean with just a few crumbs sticking to it.
Let the bread cool in the pan for 3-5 minutes.
Remove the bread from the pan and then place it on a cooling rack to finish cooling.