Step 1

Preheat the oven to 350°F. Line an 8×4 or 9×5 sized loaf pan with parchment paper. Set aside

Step 2

Prepare the flax egg by whisking together the flax meal and water in a small bowl. Set aside to thicken for 10 minutes.

Step 3

In a large mixing bowl, mix or sift together the flours, baking soda, baking powder, salt, and spices.

Step 4

In another large mixing bowl, whisk together the pumpkin puree, oil, sugar, maple syrup, vanilla extract, and milk. Gently fold the flax egg into the wet batter once thickened.

Step 5

Working in 2 batches, combine the flour mixture with the wet mixture; stir just until moistened and smooth. DO NOT overmix. The batter will be thicker than normal bread batter, do not add more liquid.

Step 6

Fold in the chocolate chips until combined.

Step 7

Transfer the batter into the prepared loaf pan. Using a rubber spatula, spread the batter evenly.

Step 8

Place the bread pan in the preheated oven on the center rack for 40 to 50 minutes or until the top of the loaf is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the outside starts to brown faster than the middle is cooking, cover with aluminum foil and continue to bake until the center is done.

Step 9

Allow the bread to cool in the pan for 1 hour. Lift the bread out of the pan with the parchment paper and place on a cooling rack. Let the bread completely cool for another 1 to 2 hours before slicing.

Step 10

Store in an airtight container or wrapped in foil or plastic wrap at room temperature for up to 5 days or in the fridge for up to a week.