Moist, delicious and packed with flavour. Coconut oil and whole wheat flour give it a healthy spin.
Preheat oven to 350º. Prepare loaf pan with non-stick spray.
Sift flours, sugar, baking soda, baking powder, salt, cinnamon and nutmeg together in a large bowl.
In medium bowl, whisk together melted coconut oil, pumpkin and eggs.
Stir in chocolate chips.
Fold pumpkin and chocolate chip mixture into dry ingredients and stir until just moist.
Pour into loaf pan and bake for 1 hour.
If centre is not fully cooked after one hour, tent some foil over the pan to prevent top from burning and continue to bake, checking again every 10 minutes.
Remove from oven when it passes the toothpick test.
Let the loaf cool in the pan for 5 minutes before turning out onto a cooling rack.
Wrap with foil when still slightly warm to keep it moist.
Place in an airtight container when still slightly warm to maximize moistness.