To roast the pumpkin, preheat the oven to 350ºF / 175 ºC. Give the pumpkin a rinse and cut it in half. Remove the seeds and cut out the stem. With a vegetable peeler, peel the pumpkin and cut it into cubes. Line a baking sheet and place the pumpkin cubes. Roast it for 30 minutes. If the cubes are small it will take less time. Let the pumpkin cool and mash it with a blender of food processor. 

To make the pumpkin bread, preheat the oven to 350ºF / 175 ºC. In a small bowl combine the flaxseed meal and water. Mix together and leave for 5 minutes, until it thickens and you get this jelly-like texture. Line and grease a 9” x 5” loaf pan. 

In a medium bowl, whisk together the flour, coconut sugar, baking powder, baking soda and the spices. 

In a mixing bowl, combine the flax eggs, pumpkin puree, coconut oil, maple syrup,  almond milk and apple cider. 

Gradually add the flour mixture and mix well, until there are no pumpkin or flour in the mixture. Fold in the chocolate chips and pour into the loaf pan. Top with more chocolate chips.

Bake for 50-60 minutes or until a skewer inserted into the center comes out clean or just with a few crumbs on it. Remember that every oven is different. After the first 50 minutes in the oven, check the bread every 5 minutes until done. Enjoy!