Pumpkin Bread made with LILY’S Dark Chocolate Style Baking Chips!

Preheat your oven to 350 degrees F (175 C) and grease an 9x9 square pan or line with parchment paper. In a medium bowl, beat eggs. Add the maple syrup, pumpkin purée, and coconut sugar. Whisk until smooth. In a separate bowl, whisk together the almond flour, oat flour, baking soda, and pumpkin pie spice until incorporated. Combine the wet and dry ingredients. Mix until thoroughly incorporated. Fold in the chocolate chips (add more if desired). Transfer the pumpkin bread batter to your prepared pan, tapping the pan on the counter to ensure the batter is evenly distributed throughout the pan. Add more chocolate chips on top! Bake for 35-40 minutes until the bread turns golden on the edges and a knife or toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving.