1. Preheat your oven to 350°F (175°C) and grease two standard loaf pans or one Bundt pan.
2. In a large mixing bowl, combine the wet ingredients:
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Organic pumpkin purée
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Granulated sugar
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Organic coconut sugar (or brown sugar)
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Vegetable oil
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Large eggs Mix them thoroughly until well combined.
3. In a separate bowl, whisk together the dry ingredients:
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All-purpose flour
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Baking soda
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Ground cinnamon
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Ground nutmeg
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Salt
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Ground cloves
4. Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are fine.
5. Gently fold in the dark chocolate pieces into the batter.
6. Pour the prepared batter into your greased loaf pans or Bundt pan. If using two loaf pans, divide the batter equally between them.
7. Bake in the preheated oven for approximately 40-50 minutes for the loaf pans or 50-60 minutes for the Bundt pan. To check for doneness, insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done.
8. Once done, remove the bread from the oven and let it cool in the pans for about 10 minutes. Then, transfer the loaves or the Bundt cake onto a wire rack to cool completely.
9. Once the Pumpkin Chocolate Bread has cooled, slice and serve. Enjoy this delightful fall treat!