2 tablespoons agave nectar (coconut nectar, honey, or maple syrup works)
1 teaspoon vanilla extract
1 cup blanched almond flour
1/2 cup arrowroot flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1/2 cup chocolate chunks + more for topping
Preheat oven to 350F.
Using a standing electric mixer, mix together the pumpkin, eggs, 1/2 cup coconut sugar, coconut oil, agave nectar, and vanilla until smooth.
Add the almond flour, arrowroot flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, cinnamon, ginger, and salt to the bowl. Turn on the electric mixer to mix in the dry ingredients for about 1 minute until combined.
Fold in 1/2 cup chocolate chunks.
Line a 9×5 inch loaf pan with parchment paper.
Transfer the batter into the bread pan and smooth it out into an even layer.
Sprinkle the top with additional chocolate chunks.
Bake for 45 minutes or until it rises and a toothpick comes out clean.
Allow the bread to stand for 5 minutes. Slide a knife around the edges and pull the parchment paper up to remove the bread from the pan.